Toasty marmalade cake
January heralds the short season of Seville oranges - perfect for bittersweet preserves. Searching for an alternative use, I came up with the idea of a cake that tastes like marmalade on toast. Scoring high on toasty tastiness, roasted hazelnuts contrast with the tangy fruit and a little espresso coffee powder adds depth (and seems in keeping with the breakfast theme). Coconut sugar has a rich toasty aroma, but use a dark cane sugar if you prefer.
Ingredients
2 or 3 Seville oranges
6 large eggs
100g chopped roasted hazelnuts
100g roasted hazelnuts, ground
100g ground almonds
200g coconut sugar (or other brown sugar)
1 tsp instant espresso coffee powder
1 tsp gluten-free baking powder
Method
- Put the oranges in a large pan of cold water, bring to the boil and simmer for 2-3 hours until the skin is softened and the fruit is beginning to collapse in on itself. Take out of the water and leave to cool, then chop, removing all the pips.
- Preheat the oven to 190oC/175oC fan/gas 5 and line a 20-22cm springform cake tin with baking parchment.
- Whisk the eggs, then add all the other ingredients, including the chopped Seville oranges - skin and pulp. Stir well.
- Pour the mixture into the prepared tin and bake for about 55 minutes until firm and brown on top and a skewer inserted in the middle comes out clean.
- Leave to cool in the tin a little, then release from the tin and cool on a wire rack.