Orange-almond cake

Ingredients for 1 servings:

• 1 m.-sized orange(s)
• 175 g butter
• 175 g sugar, light muscovado
• 175 g Flour, self-raising
• ½ tsp baking soda
• 50 g almond(s), ground
• 3 eggs
• powdered sugar

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Preheat the oven to 190°C, gas mark 3, fan oven 170°C. Butter a non-stick, deep round cake tin (23 cm). Cut the whole orange into pieces, including the zest. Remove all pips, then puree the orange pieces in a food processor. Blend the butter with the sugar, orange puree, eggs, flour, baking soda, and almonds in a food processor for 10 seconds until smooth. Pour the batter into the prepared tin and smooth the surface. Bake for 25-30 minutes, until risen and browned. Let cool in the tin for 5 minutes before turning out onto a wire rack. Dust thickly with icing sugar before serving. P.S. Muscovado sugar is available at any third-world or Asian store. Self-raising flour is hard to come by here, so make it yourself: For 1 kg of flour, add 2 packets of cream of tartar baking powder, 1 level teaspoon of baking soda, 2 pinches of salt and ½ teaspoon of ascorbic acid.