This recipe is from one of my gardening friends, Lou, in 2007. I more recently made this to share at the Cygnet Community Garden on my birthday 2015.
Gluten free, dairy free
Place into a large bowl and fold together:
1 cup coarsely ground almonds
2 oranges - blended to a paste
5 eggs and 1 cup sugar - beaten until thick
1 tsp baking powder
1/3 cup rice flour
Pour into a greased and lined 23cm tin
Bake 45mins at 180, even if it looks done before.
Meanwhile make syrup:
Boil together for 3 minutes: 1/2 cup sugar, a teaspoon of grated, fresh
ginger and the rind and juice of 2 oranges
When cool enough to handle remove cake from tin and place onto serving dish.
Prick all over and pour over warm syrup.
Serve with lashings of yoghurt.