Just about everyone I know loves this Claudia Roden inspired recipe.
It is an exemplary cake and pudding: fragrant with a slightly bitter note, moist and so easy to make. What’s not to like?
It works really well with clementines or Seville oranges too. I have not tried it, but I guess you could even substitute equal weight of lemons for the oranges.
Serve it with Greek yoghurt and orange blossom honey or how about a strikingly pink, early rhubarb compote?
I brought this cake along to a dinner party last week and it went unexpectedly well with the citrus fruit salad the hostess had prepared for dessert.
And, yes this cake does keep really well and can be made in advance. Not that you’ll have any leftovers.
This is what you need:
2 large oranges
6 medium eggs
250g ground almonds
250g golden caster sugar
1 tsp baking powder
This is what you do:
1. wash and boil the whole, unpeeled oranges in a moderate amount of water for 2 hours, or until completely tender; I often do this the day before I want to bake the cake.
2. drain and cool the oranges
3. cut in half, remove any pips and blitz to a pulp in a food processor
4. pre-heat the oven to 190C; line (with baking paper) and grease a 20cm springform
5. beat the eggs in a large mixing bowl
6. fold in all the other ingredients, including the oranges
7. pour the mixture into the cake tin and bake for 55-60 minutes
8. if the cake is still very wobbly after 1 hour, give it a little longer and check again after 5 minutes
9. allow to cool completely before removing from the tin
Sometimes, the cake will go a little brown round the edges and/or crack in the middle.
It is is nothing to worry about: this is not the kind of cake that needs to be perfect or is going to win any beauty prizes, but it tastes amazing despite it!
Happy baking! It’ll fill your kitchen with the most gorgeous smell….