Claudia Roden's orange and almond cake recipe
by Claudia Roden | 
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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.
At a glance
- Cuisine Middle Eastern
- Recipe Type Dessert
- Difficulty Easy
- Preparation time 80 mins
- Cooking time 60 mins
- Serves 4 people
Ingredients
- 2 Oranges
- 6 Eggs
- 250 g (8.8oz) Ground almonds
- 250 g (8.8oz) Sugar
- 1 tsp Baking powder
- 1 Splodge of butter and sprinkling of flour for the cake tin
Step-by-step
- Wash and boil the oranges unpeeled, in water to cover for 1 1/2 hours or until they are very soft. Let them cool, then cut them open, remove the pips and turn them into a puree 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 190ºC 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
Image supplied by www.notquitenigella.com
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Comments
by Elly McCausland | on 16 March 2011
What a weird coincidence - I actually made this last night: http://www.nutmegsseven.co.uk/2011/03/clementine-and-chocolate-cake.html
by eLJay | on 21 March 2011
Yes but I prefer the look of this one, a bit of refinement and no goo on top, maybe a few orange segments around the edge would make it a little prettier. And thanks for using ground almonds and not almond essence, I discovered on trip to Germany after years of hating Marzipan and all things with almond essence in that I love it if its made with ground almonds, and I found the best Tea Garden ever (not telling, its my secret).
by Fadrick | on 21 March 2011
Defo the Claudia Roden's orange and almond cake
..as this Friday is ...my Birthday!! wehey.. There could not be a more fitting recipe than a lush, moist-looking, gorgeous cake, with healthy ingredients and, well, what a whopper of a treat that would be. However, whoever's going to be baking that form my Birthday will need a 'posh' protective apron don't they, surely?! poor people, they can't get all messed up whisking all those eggs and stuff hee hee..
Good Luck to ALL !!
by emma | on 25 March 2011
Happy birthday Fadrick!
by transworldgb | on 27 March 2011
Well I made this yesterday - not a lot left now !!!! It is absolutely gorgeous and I can see it being made again in the very near future - thank you Claudia
by lancslad | on 29 March 2011
To keep this gluten free dust the tin with ground rice or a little more ground almond!!
by eLJay | on 29 March 2011
It was my birthday on the 18th, but I got a shop bought fairy cake.
I will be subtle and send the link to this page to the culprit.
by susanmad | on 30 March 2011
It tastes even better with a drizzle of sugar syrup flavoured with orange flower water. And, if it does last, the sugar syrup can be used on many other desserts too.
by amcdumbo | on 30 March 2011
Any idea what size tin I should use?
by dianthus2000 | on 21 April 2011
I've just made this. It's really easy and will please my wheat-intolerant and dairy averse guests. But susanmad is correct; it's a bit on the dry side. I'm going to trickle maple syrup with cointreau over it.
by eLJay | on 21 April 2011
Okay its dry, so thats not an issue as it should then be served with an accompanying drink.
by dandanthesushiman | on 21 April 2011
I made this and it was very easy to do and generally very nice but I did find that it had a bitter aftertaste. Is it correct that you place the whole boiled orange into the food processor or is the idea to peel the oranges after boiling? It did occur to me that just using orange segments (perhaps 3 oranges rather than 2) would give as much orange flavour and moistness but without the bitterness.
by jkd | on 24 April 2011
Oddly enough, I have just decorated a cake resembling this recipe this morning.
I used the following recipe: http://www.guardian.co.uk/lifeandstyle/2008/dec/06/puddings-christmas-recipes-desserts
However, I replaced the clementines with oranges and I swapped the cognac for amaretto.
I think my version is the nicest - I have baked it half a dozen times this year for family events and charity fund-raising events and now I am taking orders.
by comfyapples | on 22 May 2011
try changing the water once it has come to the boil. pretty sure that'll remove the bitter taste your talking about.
by faithisabella | on 25 June 2011
look forward to happy cooking
by carrina | on 19 March 2012
Can I freeze this cake?
by AnouskaC | on 02 January 2013
Can't believe how easy this was to make and different from the usual cake.
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