Orange and almond cake
This orange and almond cake is a classic recipe I first came across in The New Book of Middle Eastern Food by Claudia Rodin. Over the years I have tweaked the recipe a little, and have included it in numerous cookbooks and recipe articles.
This is a slightly unusual recipe technique as the core of the cake is boiled oranges (pureed to a pulp) them combined with ground almonds, sugar, eggs and baking powder. On the up-side to make the cake you simply stir together the wet and dry ingredients, bake and its ready to serve. The cakes keeps for days as it is so moist and is also gluten free.
Serve with whipped cream, vanilla ricotta or thick natural yoghurt.
Orange and almond cake recipe
5 medium eggs
220 g (8 oz) caster sugar
250 g (9 oz) ground almonds
1 tsp baking powder
Place oranges in a small saucepan, cover with water and bring to the boil. Reduce heat to a simmer and cook for 30–40 minutes, or until fruit is soft. Allow to cool. Peel fruit and remove all pips. Puree in a food processor until smooth.
Preheat oven to 180ºC (350ºF).
Beat eggs and sugar until pale and doubled in bulk, about 5 minutes. Mix almonds and baking powder together. Add orange puree and almond mixture to the beaten eggs and beat to incorporate completely.
Pour mixture into a greased and lined 22 cm (8 1/2 in) springform cake tin. Bake in preheated oven until light brown and firm in the centre, about 1 hour. Allow to cool.
Dust with icing sugar to serve.
Photo by Bartosz Luczak