orange machine

This cake is a beauty for many reasons:

  • It is no fuss and tastes like it is
  • Doesn’t take long to know the recipe by heart
  • It makes the house smell like oranges
  • It is a filling mid morning snack with bonus energy
  • It freezes well in portions
  • Stays and feels fresh for a little longer than a usual cake. 3-4 days.

It is Claudia Roden’s Middle Eastern Orange Cake. My copy is in Stephanie Alexander’s Cook’s Companion. And there are a few successful tweaks you can do – mentioned with the ingredients list.

2 large oranges, washed. 3 small-med is good too

6 eggs, beaten

250g ground almonds

250g sugar

1 tsp baking powder (Use GF baking powder to maintain the GF nature of the cake).

(Once I had no baking powder and substituted for 50g of self raising. Worked fine – although then it is not GF)

If you like for a bit of a different (but good) taste you can roast the almonds first and add a slosh of brandy.

Boil oranges, barely covered with water, in a saucepan for 2 hours.
This is what makes the house smell fab! If I need to go out, I turn off and leave the oranges in the hot water. Sometimes you may need to put back on the heat for a bit. Your aim is to cook the rind so it’s a little tender which reduces it’s bitterness.
Allow to cool (I don’t – I just make sure I cut the oranges first, then measure out other ingredients, whizz these up, add the oranges, whizz and follow with the eggs and another whizz – written in the method)
Remove the part that connected the orange to the stem (if it hasn’t fallen off already). CutΒ intoΒ eighths. Remove pips.
Preheat oven to 190 degrees Celsius and butter and flour (or layer with 2 pieces of baking paper) a 24cm springform tin.
Blend the almonds to your liking in a food processor.
Add sugar.Baking powder. Oranges. Finish with the eggs. Blend together well.
Pour in prepared tin. Bake for 45-1 hour. If the cake is still wet, cook longer. If browning on top but not cooked through, turn oven down.

Serve warm or cold. Great with natural yoghurt on the side. Or portion, wrap in glad wrap and freeze.




2 Comments Add yours

  1. Pas says:

    Tested this recipe it works well and gluten free , I’ve made similar cake before but yours got a better results.Im keeping the recipe.


    1. Thanks for the feedback Pas, glad it is a keeper! I liked your addition of the flaked almonds on top too


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