CLAUDIA RODEN'S MIDDLE EASTERN ORANGE CAKE
Ingredients
2 large oranges, washed
6 eggs, beaten (use 5 if large)
250 gms ground almonds
250 gms sugar
1 teaspoon baking powder
Method
Wash and boil the oranges unpeeled, in water to cover for 1 1/2 hours or until they are very soft.
The oranges float, so you might put something (like a saucer) on top to keep them covered with the water. Let them cool, then cut them open, remove the pips and turn them into a puree in a food processor.
I have tried microwaving the oranges for about 8 minutes on high as an alternative to the boiling. Seems OK to me!
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.
Bake in a preheated moderately hot 190ºC 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.
Ingredients
2 large oranges, washed
6 eggs, beaten (use 5 if large)
250 gms ground almonds
250 gms sugar
1 teaspoon baking powder
Method
Wash and boil the oranges unpeeled, in water to cover for 1 1/2 hours or until they are very soft.
The oranges float, so you might put something (like a saucer) on top to keep them covered with the water. Let them cool, then cut them open, remove the pips and turn them into a puree in a food processor.
I have tried microwaving the oranges for about 8 minutes on high as an alternative to the boiling. Seems OK to me!
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.
Bake in a preheated moderately hot 190ºC 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.
