Ingredients

1 large orange
4 ounces almonds, ground
1/2 C. sugar
1 tsp. baking powder
3 drops almond extract
3 large eggs
2 ounces pine kernels
1 pound loganberries
Icing sugar
2 oranges

Cooking Instructions

Put one whole orange in a small saucepan, cover with water and simmer for 2 hours. Pour away the water and leave to cool. Preheat the oven to 350 degrees. Grease a 9in shallow cake tin and line with greaseproof (waxed) paper. Chop the cooked orange roughly, discard the pips until there is juice only, including the skin. Mix together the ground almonds, sugar, baking powder and almond extract in a bowl. Beat the eggs with a fork beat in the juice of oranges and then pour into the bowl containing the other ingredients. Mix well. Pour this mixture into the prepared tin and sprinkle the top with pine kernels. Bake in the middle of the oven for 35 minutes, or until a skewer comes out clean. Leave to cool slightly, then turn out on to a wire rack. Just before serving, peel off the paper and sprinkle the top of the cake with a little icing sugar. Serve in wedges with slices of orange and fresh loganberries.

My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)