Fig and orange cake
225 ground almonds
225 castor sugar
1 teaspoon baking powder
Preheat your oven to gas mark 5
Place oranges in a pan of boiling water, cover and simmer for about an hour until soft. Pick out any seeds then puree.
Whisk eggs and fold in all the other ingredients excepting the figs which are for decoration. You will have a very loose mix.
Place in a greased and papered loose bottom 20cm tin. Decorate the surface with sliced figs and bake for an hour until firm and a good golden colour. Leave to cool in the tin.
I should have kept mine in the oven for another five minutes because the centre dropped a little as it cooled. Glaze the cake once it is cold. I used a fig liqueur simmered with a spoonful of redcurrant jelly but the recipe in my book suggests using campari. (I photographed before putting on the glaze - the cake is now VERY shiny, so I don't think that a glaze is really necessary.)
The cake is in the freezer for now. We shall eat it either on it's own or with a dollop of fig ice-cream.