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Claudia Roden's Orange & Almond Cake
By Rococo Chocolates (Belgravia)

Cooking time: 50-60 minutes

1 x 24cm springform cake tin
Roll of baking paper

Butter for the tin
2 large oranges, washed (or 3 medium blood oranges)
250g caster sugar
6 eggs, separated
250g ground almonds
1 tsp baking powder
Icing sugar to dust

1. Preheat the oven to 190°C (375°F).
2. Butter the cake tin and line the bottom with a round of baking paper.
3. Boil the whole, unpeeled oranges in a covered saucepan for about 1 1/2 hours, or until completely soft.
4. Discard the water. Once the oranges have cooled, cut them open and take out any pips and seeds.
5. Put the oranges in a food processor with the sugar, egg yolks, ground almonds and baking powder, and pulse until well combined.
6. Whisk the egg whites until soft peaks form.
7. Gently fold the orange mixture into the beaten egg whites in batches.
8. Pour the cake mix into the buttered cake tin and bake for 10 minutes before reducing the temperature to 160°C.
9. Continue to bake for about 50-60 minutes or until the cake pulls away from the sides of the tin.
10. Place cake on a wire rack to cool. Finish with a dusting of icing sugar.

To make an orange syrup to go with the cake, combine equal quantities of sugar and water and simmer with two chopped oranges for 15-20 minutes. This syrup is also great with yoghurt or crème fraiche for dessert.

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