Almond Orange Cake

This is my all time favorite cake. It's easy to make and tastes incredible.  Best of all it is gluten free, dairy free, sugarless  and flourless - so it's diabetic friendly, and real food.  It is also a classic passover cake from Sephardic traditions in the Mediterranean, Morocco and the Middle East. The original recipe calls for Caster Sugar, but I used powdered Xylitol instead.
 
Ingredients
• 2 organic oranges, washed
• 200g Powdered Xylitol+  extra for dusting 
• 6 eggs
• 250 g Almond meal
• 1 tsp baking powder
• Dust with powdered Xylitol to serve.
  
Instructions
DO AHEAD: *
Bring a large pot of water to the boil.
Wash the oranges and cook in the boiling water for 2 hours.
Drain, allow to cool to room temperature, then puree. 

Preheat the oven to 250F/160°C. Grease a 13"x9" glass baking pan.

Beat the egg whites well.
Add yolks one at a time.
Add powdered Xylitol gradually until well combined.
Stir in the orange puree.
Sir in the almond meal mixed with baking powder.

Pour the batter into the prepared pan or tin.
Dust the top with extra powdered Xylitol.
Bake for 1 hour or so, until the top is golden and a skewer inserted into the centre comes out clean.  Check the cake after about 45 minutes to be sure it doesn't get overdone. 
Allow to cool in the pan.
Dust with powdered Xylitol, and  cut into squares and serve. 

* TIME SAVER:  I usually boil 6-8 oranges at a time, puree them 2 at a time, and store in each batch in glass containers in the freezer until I'm ready to make the cake.  It takes the same amount of time to boil 2 oranges as it does to boil 8!  

NOTE: The picture above the recipe  is borrowed and not a picture of my own cake.  My cake usually                                                              gets eaten before I get around to taking the picture.