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Egyptian Orange and Almond Cake
This deliciously tender cake is inspired by a classic Claudia Roden recipe. Use organic or spray-free oranges if possible.
Prep Time
1 1/2 hours
Cook Time
1 hour plus cooling
Serves
8
Baking
Gluten Free
Dairy Free
Potluck
Middle Eastern
$
Special Occasions
Kids
Dessert
Ingredients
2 whole oranges
6 eggs
8 cardamom pods, seeds removed, finely chopped
3 cups ground almonds
1 1/2 cups sugar
1 tsp baking powder
Method
STEP 1
Put the oranges, whole and unpeeled, in a pot, cover with water and bring to a boil.
Reduce heat and simmer until very soft (1 1⁄2 hours).
Set aside to cool, then cut open and discard the pips.
Place flesh and skins in a food processor and whizz to form a purée.
STEP 2
Preheat oven to 170°C/340°F fanbake.
Grease the sides of a 22-23cm/9in springform cake tin and line the base with baking paper.
STEP 3
Beat the eggs in a large bowl. Add orange purée and all other ingredients and mix thoroughly. The mixture will be very wet.
Pour into prepared cake tin and bake until it is set and a skewer inserted into the middle comes out clean (about 1 hour).
If the cake is still very wet, cook a little longer.
Allow to cool in tin before turning out.
STORAGE
Store in an airtight container in the fridge for up to a week.
