Claudia Roden's orange and almond cake recipe

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

  1. Wash and boil the whole oranges in water for 1 hour or until they are very soft.
  2. Let them cool, then cut them open, remove the pips and turn them into a purée in a food processor.
  3. 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.
  4. 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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