Claudia Roden’s Orange and Almond cake
From Claudia Roden’s Book of Middle Eastern food.
A loose-bottomed cake tin make things a whole lot easier. I use one of those John Lewis Anodised satin tins I pinched from my mum, it is 18 cm across, deep and works really well.
- 1 large orange weighing approximately 350 g (or 2 smaller ones)
- 6 free range eggs
- 250 g ground almonds
- 250 g granulated sugar
- 1 heaped tsp baking powder
- butter and flour/breadcrumbs or matzo meal for the tin
Wash the orange(s), put it in a pan, cover with cold water, bring to the boil and then reduce to a simmer for an hour and a half or until it is extremely soft when picked with a fork. Remove the orange from the pan, let it cool, then cut it open and remove any pips. Turn the orange into a pulp by pressing it through a sieve, mouli or by using a blender – I use my faithful stick immersion blender.
Prepare a cake tin – ideally with a loose base – by rubbing it with butter and then dusting it with flour. Set the oven to 190° / 370F.
Beat the eggs in a large bowl, add the pulped orange, beat again, then add the almonds, sugar and baking powder and beat again until you have a thick, even batter. Pour the battle into the tin and bake for between 40 – 60 minutes. Have a look at the cake after 40 minutes it should be golden and set firm, I find testing with a strand of spaghetti helps, it should come out almost clean (almost, this is a moist cake), as opposed to very sticky. If the cake does need another 10 mins I tend to drape some tin foil over to prevent it from getting too brown. Let it cool in the tin before turning it onto a plate.
Photo Credit: racheleat.wordpress.com