Flourless Orange and almond cake
This is a Jill Dupleix iteration of the Sephardic orange-and-almond cake in Claudia Roden's A New Book of Middle Eastern Food.
Prep: 15 min
Cook: 2½ hr
Makes 2 cakes. Serves quite a lot of people.
- 3 medium oranges
- 6 eggs, separated
- 225g caster sugar
- 200g ground almonds
- 1tsp baking powder
- Place the clean, whole and unpeeled fruit in water to cover, and bring to the boil. Simmer for 1½ hours or until soft, adding more water when necessary. You can apparently also do this in the microwave.
- Drain the oranges, cut into quarters, discard any major pips, and whiz the rest, including peel, in the food-processor, then cool.
- Heat the oven to 180C/Gas 4.
- Beat the egg yolks and sugar together in a large bowl until pale. Beat in the oranges, almonds, and baking powder.
- Beat the egg whites
until softly peaky and fold gently into the mixture.
Pour into a 23cm (9in) springform cake tin (I recommend a cake liner, as it's fairly runny) and bake for an hour, until firm to the touch (cover with a loose sheet of foil if over-browning).
- Cool in the tin and dust with icing sugar and grated orange zest to serve.