2 small oranges
115 g butter, cubed
2 tbsp Cointreau
225 g caster sugar
200 g ground almonds
4 medium eggs, separated
icing sugar, for dusting
225 g strawberries, to serve
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- Put the whole oranges in a heavy base pan with enough water to cover. Bring to the boil and simmer for 30 minutes until soft when pierced with a skewer. Top up with boiling water during cooking when necessary. Drain, cool slightly and cut into small pieces on a plate to catch the juices. Remove any pips. Place the orange pieces and their juice in a food processor with the butter, Cointreau and half the sugar and process until smooth. Mix in the almonds.
- Preheat the oven to 190C/375F/gas mark 5. Grease and line a 23cm round spring-form tin. Whisk the egg yolks with the remaining sugar, until pale and thick. Fold in the orange and almond mixutre. Whisk the egg whites until stiff. Fold into the orange and almond mixture. Pour into the prepared tin and cook for 1 hour, covering with foil after 40 minutes, if necessary. The cake will shrink from the sides of the tin and the top may crack slightly.
- Leave the cake in the tin for 10 minutes before carefully turning out on to a cooling rack. After 15 minutes, transfer to a plate. Chill until required.
- Dust the cake with icing sugar. Serve the strawberries with the cake.
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