Wednesday, January 16, 2008

eating Orange & Almond cake

Eating_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....





3 comments:

  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.
    Jane

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

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  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.

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