This flourless orange cake is really quite amazing. The cake is unbelievably moist and has a wonderful, deep orange flavour that is quite surprising. Once the oranges have been boiled, it’s very quick to put together (The recipe says to boil the oranges for two hours. I only did about one, and they were fine).
Rather than making a big cake, you can see that I made little cakes. Half of the mixture I poured into heart shaped moulds, but the bases stuck when I turned them out and they all broke! Damn delicate things!
On top of the cakes is candied rind (recipe below). Unfortunately, I had too much of the pith and the rind was quite bitter. Well, at least it looked cute.
Claudia Roden’s Middle Eastern Orange Cake
From Stephanie Alexander’s The Cook’s Companion
2 large oranges, washed
6 eggs, beaten
250g ground almonds
1 teaspoon baking powder
Boil oranges, barely covered with water, in a covered saucepan for 2 hours. Allow to cool, then cut open, remove pips and chop roughly, including the rind.
Preheat oven to 190°C and butter and flour a 24cm springform tin. Blend oranges and eggs thoroughly in a food processor. Mix ground almonds, sugar and baking powder in a bowl, then add orange mixture and whisk to combine. Pour batter into prepared tin and bake for 45 minutes – 1 hour. If cake is still very wet, cook a little longer. Cool in tin before gently turning out.
Candied citrus peel and syrup
From Donna Hay’s Modern Classics 2
Place 1 & 1/2 cups (12 fl oz) water and 1 cup sugar in a saucepan over low heat. Stir until the sugar is dissolved. Add 1/2 cup shredded orange, lemon or line rind, increase the heat and boil for 6-8 minutes or until the rind is glossy and transparent. Use the rind on its own for decoration or pour over with the warm syrup for deliciously moist cakes.