Wash the oranges and simmer them, unpeeled, in water to cover for 2 hours. Cool, cut them open and remove the seeds. Puree the oranges in a food processor.
Preheat oven to 400 degrees. (In the Miele, I would go with 350 on convection bake).
Beat the eggs in a food processor or large bowl. Add the remaining ingredients, including the orange puree, and mix thoroughly. Pour into a buttered and floured cake tin, with a removable base if possible.
Bake for one hour (start watching at 40 minutes), or until a knife inserted in the center comes out clean. Cool in the tin before turning out.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 recipe (1638g)|
|Recipe Makes: 1|
|Calories from Fat: 1077 (60%)|
|Amt Per Serving||% DV|
|Total Fat 119.7g||160 %|
|Saturated Fat 13g||65 %|
|Monounsaturated Fat 72.2g|
|Polyunsanturated Fat 27.7g|
|Cholesterol 32.7mg||10 %|
|Sodium 88761.4mg||3061 %|
|Potassium 3516.3mg||93 %|
|Total Carbohydrate 131.5g||39 %|
|Dietary Fiber 36.5g||146 %|
|Sugars, other 95g|
|Protein 78.6g||112 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 1804
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