Wednesday, January 16, 2008

eating Orange & Almond cake


....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 150Âșc 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.

  1. 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.

  2. Remove any pips from the oranges then place in a food processor. Whizz the oranges until they are a pureed, but not too pureed.

  3. Beat the eggs and sugar in a large bowl with a balloon whisk.

  4. Pour the orange puree into the egg and sugar mixture and mix gently.

  5. Fold in the ground almonds and baking powder and pour into a the cake tin.

  6. Bake for 1 hour.

  7. Leave to cool in tin before cutting.

  8. Delicious served with creme fraiche and even more delicious if the cake is chilled.

Coconut macaroon recipe to follow....


  1. Kate,
    Just seen your post on ATC about Julie Arkell. She doesn't have a website (she doesn't even have a computer) and I usually find out about her exhibitions via the internet. Some of her work in is a show at the Harley Gallery in Nottinghamshire until March. Hope this helps.
    I find ATC a wonderful site and resource - thanks for the great posts.

  2. Hi! I am using your recipe for my daughter's birthday cake. Fabulous! Thanks!

  3. You can now find a lot of flour substitutes that can be used in baking wheat-free cakes that even have higher nutrients than wheat. Millet is one which is rich in protein and silica. It is also easily digested and is the least allergenic.