The citrus season is in full swing, so when my daughter asked me to make a gluten free cake for a party I knew what it was to be - but where was the recipe? I wanted to use Claudia Roden's orange cake from her fabulous Middle Eastern Cookbook, but whom had I lent it to? I just had to 'fudge it'.
So here we have the 'accidental orange and nut cake' and, I must say, it was actually better than the original which can be a little dense - that's the way cooking goes. I will definitely be cooking it again.
2 large navel oranges (because they have no pips!)
5 eggs
1 1/4 cups soft brown organic sugar (you can use caster)
2 1/2 cups ground almonds (I used a half half mixture of almond and hazelnut which worked well)
1 tsp baking powder
Heat oven to 170oC
1. Place oranges in saucepan, cover with water and boil for one hour. Remove from water and cool.
2. In a food processor beat eggs and sugar until pale and creamy.
3. Add nut-meal and baking powder.
4. Add cool and chopped oranges and whiz until a smooth consistency.
5. Place in a lined and buttered spring-form pan and bake for approximately one hour. Let it cool in the pan before removing to cooling tray.
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| The only piece left! |
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