Orange & Almond Tray Bake From The Ginger & White Cookbook

• 2 oranges
• Softened butter, for greasing
• 6 free-range eggs
• 1 1/4 cups superfine sugar
• 1 1/4 cups ground almonds
• 1/2 tsp baking powder
• 4/5 cup superfine sugar
• 4/5 cup water
• 1 orange, thinly sliced
• 2 drops of orange flower water
• 8 raspberries

1. Place the oranges in a saucepan, cover with water, and bring to a boil. (They will bob around on the surface, so don't worry that they are not submerged.) Simmer, uncovered, for 2 hours, until very soft and squashy. Drain the fruit and set aside to cool.
2. Preheat the oven to 360u0b0F. Grease the sides of a 12x16-in. baking pan and line the base with nonstick parchment paper.
3. Cut the oranges into quarters and remove any seeds. Blitz the quarters, skin and all, in a blender or food processor until you have a smooth puree.
4. Whisk the eggs in a large bowl, then beat in the sugar, ground almonds, and baking powder. Fold in the orange puree, then pour the mixture into the prepared pan. Bake for 35 minutes, until a skewer inserted in the center comes out clean.
5. Meanwhile, make the syrup and decoration. Place the sugar and water in a saucepan over a low heat until the sugar has dissolved: do not stir. Add the orange slices and simmer for 10 minutes, until soft. Remove the slices from the syrup with a slotted spoon and dry on nonstick parchment paper. Add the orange flower water to the syrup and set aside.
6. Allow the cake to cool in the pan, then cut into 8 squares. Drizzle with the syrup, then decorate each square with a slice of candied orange and a raspberry.

oranges, butter, eggs, sugar, ground almonds, baking powder, sugar, water, orange, drops of orange flower water, raspberries

Taken from www.seriouseats.com/recipes/2014/08/orange-almond-tray-bake-from-the-ginger-white-cookbook.html (may not work)