I served this cake to my guests on our wedding day. It is incredibly orangey and moist and only contains a few ingredients! It also happens to be gluten free. A great make ahead cake as it stays incredibly moist, best kept in the fridge. 

ORANGE, ALMOND & ROSE WATER CAKE

INGREDIENTS

3 oranges
375 grams caster sugar
375 grams ground almonds
1 1/2 teaspoon baking powder
9 eggs

ORANGE ROSE WATER SYRUP
Juice and zest of 2 oranges
1/2 cup caster sugar
1/4 cup water
2 tablespoons rose water

Optional pistachios and dried rose petals to serve
 

METHOD

Place the oranges in a large pot of water, bring to the boil then let simmer for 1 hour. 

Once the skins have become soft pour off the water and let sit until they have cooled to room temperature. 

Heat oven to 160°C and grease and line a 20cm square cake tin.

Place whole oranges in a food processor and blitz until it forms a smooth paste. 

In a bowl, combine the ground almonds, baking powder, sugar and eggs and mix well. Fold through the orange puree. 

Pour the batter into the prepared cake tin and level. Bake for 1 hour and 20 minutes or until the top is golden and a skewer comes out clean. Leave in the tin to cool. 

Place the orange zest and juice in a small pot along with the caster sugar. Cook over a low heat for 5 minutes or until sugar has completely dissolved stir continuously. Increase the heat to a simmer and cook for a further 5 minutes until syrup has thickened. Remove form heat and add the rose water. 

Poke small holes in the top of the cake using a skewer. Pour 75% of the syrup over the cake and leave to soak in. Remove cake from tin and brush sides with remaining syrup. 

Just before serving, top with pistachios and dried rose petals.