Flourless Citrus cake

Great news....
I got a job in the kitchen at work which means 2 days a week I will be baking and making sandwiches instead of making coffee. My boss is totally cool with me baking vegan cakes and slices and said she wants to put my granola on the menu!!!!
Im too excited. I have wanted to bake cakes to sell at markets for ages but you need to have a registered kitchen and my tiny little kitchen does not qualify for that so I can now make cakes at work and sell them.

There is a neighbour next to work has a Blood orange tree or so he thought. He gave a huge box of them to my boss but she couldn't use them in time so I decided to make a blood orange cake but.... they weren't blood oranges they were tangerines and mandarins and some weird oranges.

Flourless citrus cakes

Ingredients:
6 medium citrus fruits (oranges, mandarines, blood oranges)
6 teaspoons egg replacer
1 cup castor sugar
1 teaspoon baking powder
1 teaspoon vanilla essence
250 grams almond meal


Method:

Place oranges in boiling water, skin and all and boil for at least 1 hour.
Drain the oranges and let cool. Pull the oranges into pieces and remove all the seeds. Blend in a mixer until smooth (including the skin).
Add 12 Tablespoons of water to egg replacer powder and beat on high till light and fluffy. Add sugar and beat for about 4 minutes.
Add egg mixture to citrus mixture being careful not to knock the air out. Add almond meal, vanilla and baking powder and combine.

Pour into lined 22 cm round cake tin and bake in 170 degree oven for about 1 1/2 hours or until skewer comes out clean.

I asked everyone at work to taste test this cake against a non vegan version of this cake from exactly the same recipe and this was rated higher. No one knew which was vegan and which was not. The only thing that they said was different about them was that the non vegan one was slightly lighter but you would expect that from the eggs. I was soo happy with myself!

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