Sarah Moore, the catering manager at PEAK Functions, notes that this month’s recipe has everything going for it! It’s:

1. Wheat free
2. Dairy free
3. Super easy and FAST to make, plus
4. Keeps well.

Us at Peak Accommodation just think that it looks yum!! Thanks Sarah!

Orange & Almond Cake
Serves 8 – 10

3 whole oranges, scrubbed clean with skin on, topped and tailed
1 whole lemon, scrubbed clean with skin on, topped and tailed
9 large eggs
1 cup (220g) caster sugar
4 cups (400g) ground almonds
1 tsp baking powder
1 tsp vanilla extract or 1 vanilla pod
½ cup (60g) sliced almonds
Citrus Syrup
1 cup (250ml) lemon juice
1 cup (220g) cater sugar

1. Preheat oven to 180C
2. Grease and line with baking paper a 26cm spring form tin with baking paper.
3. In a medium sized saucepan arrange the oranges and lemons so that they fit snugly. Fill with water to a level two-thirds of the way up the side of the fruit. Place over a medium heat and bring to the boil. Keep an eye on it!
4. After approximately 10 minutes of boiling turn the oranges and lemons over. Continue cooking until the fruit has softened and the water has nearly evaporated.
5. Remove the saucepan from the heat and cut all the fruit into chunky pieces, removing any visible pips. Place the pieces in the food processor and puree while still hot.
6. Add the eggs, sugar, almonds, baking powder and vanilla to the pureed fruit and process for a minute until thick and smooth.
7. Pour into the lined tin, sprinkle with sliced almonds and bake for 30 – 40 minutes. Test by pushing a skewer into the centre. When removed a wet crumbly mixture should remain on the skewer.