I love this Whole Orange Cake recipe from Recipe Tin Eats website . The cake has a gorgeous nutty flavour

I was inspired to try it with our chickpea flour and the result is absolutely delicious.  

Ingredients

500 g of whole oranges. This will be about 2 medium oranges. They should be fresh, whole and unpeeled. You can use any type of oranges.  
1 heaped teaspoon baking powder
6 large eggs
1 1/4 cups white sugar
1 3/4 cup almond meal
1 cup Rupanyup Living Produce Co. Chickpea flour

Method

1. Boil the oranges: Place the oranges in a pot and cover with cold water.
   Bring to the boil over medium high heat. Boil for 10 minutes and drain. 
   Do this 2 more times. 
2. Slice the boiled oranges and remove seeds. 
3. Chop the oranges roughly, ready to put them into the food processor.
4. Blitz the oranges in a food processor or blender, on high. You may need to pulse the blender or stop if a few times to scrape the sides. The aim is to remove all large lumps. 
5. Sieve the chickpea flour into the mix with the baking powder. Add the rest of the ingredients and blitz again.
6. Pour into lined cake tins; either 1 x 23cm tin or  2 x 20cm tins. A friend has also used a bundt tin for this recipe and it cooked perfectly. 
7. Bake for 60 minutes until the cake is golden and a toothpick inserted into the centre comes out clean
8. Cool in the pan. This is really important because the cake is very fragile when it’s warm. 
9. Decorate and serve.