Orange and almond cake

Exciting news… I have found my new favourite cake and it only has five ingredients. The recipe isn’t new, in fact, it has been baked for Jewish Passover for probably thousands of years, but after seeing the Jewish episode of Food Safari, I knew I had to give this one a go.

I’m fascinated by all things Jewish. My mother’s parents are Jewish. Unfortunately I never got to meet them and it wasn’t until my mother passed away that I really became interested in this culture.  Now that I have found a Jewish cake recipe that I love, I’ll have to try my hand at the classic Jewish chicken soup with Matzo Balls (but that’s another blog, back to the cake)

Cakes without flour are truly delicious. Always moist, they are the perfect carrier of flavour. I just don’t think you can beat almond meal. It’s a staple in my pantry. The other thing I love about this cake is you can throw everything into the food processor. You don’t have to be precise and it’s very forgiving.

So, drum roll please…

2 oranges

250g almond meal

5 eggs

1 teaspoon baking powder

250 g caster sugar

Boil the whole oranges in a pot of water for two hours. Yes, two hours. Make sure you keep topping up the water so the pan doesn’t dry out. Your kitchen will be filled with the perfume of oranges, which is just gorgeous. You can do this process the day before and leave them in the fridge.

In a food processor, blend eggs and sugar. Add the chopped up oranges. The texture is amazing and they taste great after having been boiled. Blend really well. Add the almond meal and baking powder and blend again.

Lightly spray a spring-form baking pan. Add some caster sugar to the pan and move around so you get a light coating.  Pour in the batter. Sprinkle the top lightly with caster sugar. Bake in a pre-heated oven at 190 degrees for approximately 1 hour or until the top is browned. Just keep a watch as ovens vary in temperature and you don’t want to burn it.

To serve, dust with lots of icing sugar.

This is cake for morning tea, afternoon tea or you could dress it up beautifully for a dinner party with double cream and candied orange slices. It’s perfection. I’m sorry I don’t have a final image of a slice of this amazing cake. The whole thing was gone before I had a chance to do some artful food styling! I hope you enjoy it as much as my friends and I did.

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3 thoughts on “Orange and almond cake

      • You are absolutely right and I should have made mention of this. It really depends on the size of the orange. I always go with three when in doubt but if you want a less intensive bitter orange flavour, go with two 🙂

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