Orange And Almond Cake With Mascarpone Cream (Flourless)

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   FOR THE CAKE:

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   Place the whole oranges in a pan and cover with cold water.

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   Bring to the boil, then turn down the heat and simmer for two hours.

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   Check periodically that they don't boil dry and add water if needed.

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   Remove from the heat and allow to cool.

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   Preheat the oven to 200u00b0C Grease and line with baking paper (including sides) a 20 cm (8 inch) springform pan.

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   Remove the oranges from the water; cut in half and remove any pips.

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   In a bowl, combine the sugar, ground almonds, and baking powder until well mixed.

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   Place the oranges in a food processor, skin and all, along with the lemon juice, and puree till the oranges are well broken down.

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    To the food processor, add half of the eggs and half of the almond/sugar mixture; process until well combined.

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    Add the remaining three eggs and the remaining almond mixture and process till thoroughly combined, scraping sides of bowl, as necessary.

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    Transfer batter to the springform pan and bake for 45 minutes.

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    Let cake cool before serving, and serve with a generous dollop of the mascarpone cream.

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    FOR THE MASCARPONE CREAM:

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    Transfer the mascarpone to a bowl, and soften with a spatula until smooth.

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    Add the vanilla sugar and incorporate completely.

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    It is now ready to serve!

* Per serving · 4 servings · Values may vary.