As frequently happens, I check out Felicity Cloake’s How to Make The Perfect…(whatever dish) and get all enthusiastic at the various options with all the bells and whistles…..and then find the easiest option and plan to do that. One that I actually got around to making is an orange and almond cake.
I Googled a few other variations and they’re all basicially the same. I made the full size version, in a springform tin, which goes a long way, so that’s perfect for a family gathering. It’s a standard size cake, but super filling so you’re going to be serving tiny slivers.
Second time around, I had oranges and ground almonds to use up so chanced it in a silcone bread loaf mould and it turned out great, and a more practical size. It’s also >trigger warning for those of a sensitve nature to this word< moist af. I am a crumbly cake person, but this has brought me around to a richer texture.
It’s a traditional dish during Passover which is not far away, so an easy gift to bring along if visiting!
Double this amount for a standard (around 20cm/ 8in) springform tin for the full sized cake.
The loaf tin mould I used for the quantities below is about 22cm/ 8in long, 9.5cm/ 3.75in wide, 6cm/ 2.5in depth.
Ingredients:
3 large eggs
1 large orange
125g ground almonds
125g caster sugar
Half teaspoon of baking powder (GF, or regular if not serving GF folk)
Icing sugar to dust when serving
Wash the orange thoroughly. Boil the orange whole for an hour. I’ve seen recipes that say half an hour, others as long as two. First time I went the two hours and last time, an hour. I’d say the half hour is probably fine too…maybe the skin won’t blend as finely but sure no harm if you’re in a rush, I can’t see the big deal if it’s for a shorter time. If leaving it for longer than a half hour, top up with water as needed. Leave out to cool for around 15 minutes. Boil the orange a day ahead if it suits.
The entire orange is going in, skin, whole. If you think your oranges are very pippy, cut them in half and remove the pips. I used a hand held blender in a bowl to blend the orange. You may find your food processor works better, so use whatever floats your boat/ you mind washing up less.
Preheat your oven to 160 deg/ 325 f/ gas mark 3
If using a standard tin, butter the edges and line with parchment paper. If using a silicone mould, and have trust issues like me, butter the interior or spray with whatever oil you have handy. I used Rapeseed oil spray because I’m lazy and didn’t want to walk the three feet to the fridge. When I took out the cake after there was a smell of veg oil when I sniff checked the bottom of the cake but it disappeared and didn’t affect the taste or anything.
Mix the caster sugar and eggs in a bowl. With the orange mush cooled sufficiently, add to the sugar and eggs mix. Then add in the ground almonds and baking powder.
Pour into the tin and there you have it, it’s ready to bake!
It takes an hour and half to bake in the loaf tin for the quantities above, and same for double the amount in the springform tin. Check it around an hour/ hour and a quarter in to see if it’s getting too dark on top. If it is, cover with tin foil to stop it from darkening any further.
Dust a little icing sugar and whatever else you fancy to serve.
I’m just about to polish off the cake a week later. I didn’t refridgerate it and it lasted perfectly wrapped in parchement paper and kept in tupperware.
I would recommend keeping it somewhere cool though, perhaps I got lucky. I have an unfortunately sensitive gut so if my remains are found several days from now (a lack of liking memes on Instagram should be enough to raise alarms), I leave everything to the cat.
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