Claudia Roden’s orange and almond cake Often imitated but never bettered, this deceptively simple flourless cake gets its unique moist texture from boiled citrus and ground nuts.
INGREDIENTS Serves 12
2 large oranges
6 eggs
250g caster sugar
1 teaspoon baking powder
250g ground almonds
METHOD
Wash and boil the oranges whole for 1½ hours or until they are very soft.
Preheat oven 170⁰C
When cool enough to handle, cut them open, remove the pips, and puree the oranges, including the peels, in a food processor.
In a large bowl, beat the eggs with the sugar. Add the baking powder and almonds and mix well.
Now mix thoroughly with the orange puree and pour into a buttered and floured cake tin – preferably non stick and with a removable base.
Bake at for an hour. Let it cool before turning out. This is a moist cake that can be served as a dessert with cream.
Original Recipe: Claudia Roden Middle Eastern Food.
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