Save your juiced orange halves to make this tasty afternoon treat. You can also use this recipe if you have oranges starting to turn bad: cut soft or bad parts out and use the rest in this recipe.
Used orange and almond cake
Serves 12
Prep 15 mins
Cook 2 hrs
4 used orange halves
Butter or oil, for greasing
5 eggs, beaten
200g ground almonds
200g caster sugar
¾ teaspoon baking powder
100g dark chocolate, melted, to decorate
Put the oranges in a saucepan, cover with water and bring to the boil. Boil, covered, for one hour and 15 minutes, checking water level regularly to ensure the pan is not dry. Leave to cool.
Preheat oven to 180C and grease a 20cm round springform tin. Roughly chop the cooked oranges and transfer to a food processor or blender. Add the remaining ingredients, except the chocolate, and blend together. Pour the batter into the prepared tin and smooth the top.
Bake for 35-40 minutes, or until the cake is set. Leave to cool, remove from tin, then drizzle with melted chocolate to finish.
This is an edited extract from No Waste Kitchen: Hachette Healthy Living ($19.99, Hachette Australia) by Amelia Wasiliev. Next week, stuffed tomato with leftover rice
