A favourite recipe of mine ...
David's Tangelo Cake (substitute oranges if you don't have tangelos)
2 tangelos (smallish around 400g-14 ounces)
125g (4.4 ounces) butter, melted
1 cup milk
3 eggs, lightly beaten
1 1/2 cups S.R. flour
1 cup caster sugar
1/2 cup almond meal
tangel zest to decorate
1 1/2 cups pure icing sugar, sifted
10 g (teaspoon) butter
2 tablespoons tangelo juice
1 Preheat oven to 180 (350). Melt butter. Grease a spring form cake tin.
2 Place tangelos in a saucepan, cover with cold water, bring to the boil. Drain. Add cold water and bring to the boil again. Set the cooked fruit aside until cool enough to handle.
3 Roughly chop tangelos, discard seeds if any. Process until smooth. Transfer to a large bowl. Stir in butter, milk, eggs, flour, sugar and almond meal, with wooden spoon stir until combined. If your batter is too moist at more S.R. flour. Pour into prepared tin
4 Bake for 60 minutes or until a skewer inserted in cake comes out clean. Stand in pan for 10 minutes. Turn onto a wire rack and cover. Cool.
5 Make icing, place icing sugar, butter and tangelo juice into a heatproof bowl over a pan of simmering water. Stir for 5 minutes until smooth. Set aside for 5 minutes. Pour over cake. Top with zest. Stand for 15 minutes. Make a complete pig of yourself, this is not to be shared, far too delicious