Flourless Orange, Almond and Poppyseed Cake
250gm almond meal
250gm castor sugar
1tsp baking powder
1/4 cup poppyseeds
Place oranges in a pot of water, cover and boil for two hours.
Break oranges open and remove pips, then place the segments in a blender with the remaining ingredients and whiz.
Pour into a greased and floured spring-form cake tin for approx. 45 minutes (or muffin tray for 30 minutes).
Cake is cooked when set but still moist. For a variation, replace 100gm of almond meal with semolina.