---------- Recipe via Meal-Master (tm) v8.02
  Categories: Cakes
       Yield: 4 servings
            Karen Mintzias
       1 lg Orange
       4 oz Almonds, ground
     1/2 c  Caster sugar
       1 ts Baking powder
       3 dr Almond extract
       3 lg Eggs
       2 oz Pine kernals
 -------------------------TO SERVE-------------------------
       1 lb Tayberries or loganberries
            Icing sugar
       2    Oranges
   Put one whole orange in a small saucepan, cover with
   water and simmer for 2 hours.  Pour away the water and
   leave to cool.
   Preheat the oven to 180 C/350 F/Gas 4.
   Grease a 23 cm/9in shallow cake tin and line with
   greaseproof (waxed) paper.
   Chop the cooked orange roughly, discard the pips and
   liquidize, including the skin.
   Mix together the ground almonds, sugar, baking powder
   and almond extract in a bowl.  Beat the eggs with a
   fork, beat in the liquidized orange, then pour into
   the bowl containing the other ingredients and mix
   well.  Pour this mixture into the prepared tin and
   sprinkle the top with pine kernals. Bake in the middle
   of the oven for 35 minutes, or until a skewer comes
   out clean.  Leave to cool slightly, then turn out on
   to a wire rack.
   Just before serving, peel off the paper and sprinkle
   the top of the cake with a little icing sugar.  Serve
   in wedges with slices of orange and fresh tayberries
   or loganberries.
   Source: A Basket of Berries, by Val Archer Typed for
   you by Karen Mintzias