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.
Saturday, 18 July 2015
At the Cygnet Community Garden yesterday we made a fire with old prunings etc and cooked some cheese scones to make use of the heat. I love fire.... and winter.... I am sharing this original page from my recipe book. (Thanks to Maurine, Roger’s mother, the Granma we all love). The adjustments for a bigger version are made by son Hugh when he was about 10.... he still loves Granma's scones and took this photo of me yesterday at the community garden.