Blood Orange, Boysenberry, & Almond Cake

This cake is incredibly moist and keeps well for days in the fridge

I often have this for breakfast telling myself how high in protein it is with the eggs and almonds!

Ingredients:

• 4 blood oranges

• 375g caster sugar

• 375g ground almonds

• 2 tsp vanilla extract

• 2 tsp baking powder

• 9 eggs

• 1 C fresh or frozen boysenberries

Place your oranges in a large saucepan, cover with water, and bring to a simmer for an hour, topping up with water as needed. Drain and allow the oranges to cool completely.

Preheat your oven to 160°C. Butter and line two deep 23cm springform cake tins.

Once the oranges are cool, blend them (skins and all) until smooth. Add the remaining ingredients (except the boysenberries) and blend for 1–2 minutes, until fully combined.

Divide the batter between the prepared tins and dot the boysenberries evenly throughout the batter.

Bake for 50–60 minutes, or until a skewer comes out clean.

Top with vanilla and maple -sweetened crème fraîche, lemon curd, edible flowers, and serve with whipped cream and strong coffee.

The second cake, if not used, can be well wrapped in cling and frozen for up to three months.