Tuesday, January 19, 2010

Spanish Orange and Almond cake

I first saw the recipe for this delicious Spanish cake in a Claudia Roden book. I was reminded of it when I saw a variation in one of the Sunday papers. This recipe is based on the latter version but adapted so a bit more work is done by the food processor and there's one less bowl to wash up.


3 medium oranges
6 eggs, separated
225g caster sugar
200g ground almonds
A handful of flaked almonds

METHOD: Place the clean, whole and unpeeled oranges in a large pan of boiling water making sure they are covered and bring back to the boil. Simmer for 1½ hours adding more water when necessary. Drain the oranges and leave to cool (I've hastened the process by putting them outside in this freezing weather we've been having recently). When they're cool cut into quarters and discard any big pips or big bits of pith. Put them in a food processor and whiz the lot, including the peel.. Add the egg yolks and sugar to the oranges and give them another blitz until they are well mixed. Then put in the almonds and give it another quick mix. Beat the egg whites to soft peaks in a large bowl and then fold in the orange and almond mixture.
Pour into a 23cm (9in) cake tin (I've been using one of those silicon ones I got cheap in TK Maxx), scatter the flaked almonds over the top and bake for about an hour at 180C/Gas 4, until firm to the touch (cover with a loose sheet of foil if it looks like it's starting to go too brown). Cool in the tin and dust with icing sugar to serve. It's great served as a pudding while it's still warm with a blob of plain yoghurt or fromage fraise. Or as a cake, when it's cold,. with a cup of strong black coffee.