Ingredients
Torte
300g ground almonds
200g sugar
6 free range eggs
2 oranges
1 lemon
100ml Grand Marnier
1 tsp gluten free baking powder

Topping
200g Marmalade
100ml Grand Marnier
Sliced almonds to decorate

Method
Torte
Boil whole oranges and lemon in water for 45 mins. Cool, depip and puree oranges and lemon.

Preheat oven to 180° C. Grease and flour a large cake tin. Whip eggs until frothy. Mix in sugar then ground almonds, orange/lemon puree, Grand Marnier and baking powder. Mix until combined.

Pour into cake tin and bake for 45mins - 1 hour until a knife inserted into the middle comes out clean.
Cool for 10 minutes before inverting onto a cooling rack.

Topping
Boil 200g of marmalade and 100ml Grand Marnier for 10 mins and pour onto cake while hot, leaving it to sink in.

Serve with yoghurt or cream.

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