Claudia Roden's Moroccan orange and almond cake
This decadent cake with a delectable almond texture is easy to make and bursting with citrus flavour
SERVES
8
PEOPLE
PREP TIME
10
MINUTES
COOKING TIME
60
MINUTES
Ingredients
2 large oranges
6 eggs
250g ground almonds
250g sugar
1Ā tsp baking powder
Equipment:
9ā springform round tin, buttered and floured
Method
Preheat oven to 190Ā°C.
Wash and boil the oranges (unpeeled) in a little water for nearly 2 hours (or Ā½ hour in a pressure cooker). Let them cool, then cut them open and remove the pips. Turn the oranges into a pulp by putting them in a food processor or an electric blender.
Whisk 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 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. Dredge with icing sugar.
