....So I haven't exactly with-drawn myself from the kitchen, as I first thought I might. Stopping me is my new taste obsession - anything with huge amounts of almonds and or, coconuts in.
Last week, I had my second attempt at an orange and almond cake. I think it was much tastier than my first attempt when I used the Clementine Cake recipe from Nigella's book 'How To Eat'. I will add that I don't think it was Nigella's recipe didn't work, it did, but I thought I may like it more if it was less eggy and a little denser.
I have also just discovered that my digital weighting scales gains grams in mere anticipation of a weight soon to be placed on it. Perhaps the reason for my lack lustre Victoria Sponge a week back (I
like to think so). It's very odd and annoying, seeing as the scales are fairly new, but perhaps a good reason to buy another set. This mechanical set appeals, only I can hear Stu's sensible voice saying but where would they go'. He's right of course.
Anyway, moving on from my kitchen wish-list (it's huge), here is my recipe for a denser but still as moist, dairy and wheat free cake, suitable for both with coffee or for a pud. It's very simple, but please note that you can't make it last-minute as the oranges need to be boiled for nearly 2 hours and then cooled before making the mixture.
Orange & Almond Cake
- 2 large organic or unwaxed oranges
- 300g ground almonds
- 250g sugar (caster or granulated)
- 6 eggs
- 1 heaped teaspoon baking powder
Preheat the oven to 150ºc and line a 21cm spring form cake tin lined with silicone paper. If you put 2 or 3 sheets on the base it will reduce the browning of the cake, although this isn't necessary as the browning has no burnt flavour. I also left the paper at the sides of the tin, quite high to also reduce browning but placing a sheet on top of the cake half way through cooking will also work.
- Start by placing the oranges in a saucepan and cover with water. Boil for 1-2 hours or until they feel like better when a knife is pierced into them. Cut in half and leave to cool.
- Remove any pips from the oranges then place in a food processor. Whizz the oranges until they are a pureed, but not too pureed.
- Beat the eggs and sugar in a large bowl with a balloon whisk.
- Pour the orange puree into the egg and sugar mixture and mix gently.
- Fold in the ground almonds and baking powder and pour into a the cake tin.
- Bake for 1 hour.
- Leave to cool in tin before cutting.
- Delicious served with creme fraiche and even more delicious if the cake is chilled.
Coconut macaroon recipe to follow....