Claudia Roden's orange and almond cake recipe
Rich, sweet and dense, Claudia Roden's orange and almond cake can't be beaten.
This recipe was first featured in A Book of Middle Eastern Food published in 1968. In those days there were no food processors and you had to rub the cooked oranges through a sieve. It is a very moist cake that can be served as a dessert.
You will need a 20cm/8inch tin with the base and sides lined with baking parchment.
Tip: you must use sweet, not bitter, oranges for this cake.
Ingredients
- 2 oranges
- 6 eggs
- 250 g ground almonds
- 250 g caster (superfine) sugar
- 1 tsp baking powder
- 1 splodge of butter and sprinkling of flour for the cake tin
- 2 oranges
- 6 eggs
- 8.8 oz ground almonds
- 8.8 oz caster (superfine) sugar
- 1 tsp baking powder
- 1 splodge of butter and sprinkling of flour for the cake tin
- 2 oranges
- 6 eggs
- 8.8 oz ground almonds
- 8.8 oz caster (superfine) sugar
- 1 tsp baking powder
- 1 splodge of butter and sprinkling of flour for the cake tin
Details
- Cuisine: Middle Eastern
- Recipe Type: Cake
- Difficulty: Easy
- Preparation Time: 80 mins
- Cooking Time: 60 mins
- Serves: 8
Step-by-step
- Wash and boil the whole oranges in water for 1 hour or until they are very soft.
- Let them cool, then cut them open, remove the pips and turn them into a purée in a food processor.
- Beat the eggs in a large bowl. Add all the other ingredients, mix thoroughly and pour into a buttered and floured cake tin with a removable base if possible.
- Bake in a preheated moderately hot 190°C/375°F/gas mark 5 oven for about 1 hour. If it is still very wet leave it in the oven for a little longer. Cool in the tin before turning out.
Recipe from A New Book of Middle Eastern Food by Claudia Roden. Main image: Anna Puzatykh/Shutterstock.
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