Middle Eastern orange and almond cake
This recipe is from Judith Hunter-Birskys' unpublished collection of secret recipes. The collection is called "The Naked Kitchenhand" and has a picture of her husband wearing only an apron and a smile. Photos of that nature will NOT be appearing on this web-site. If you see meat and two veg here, it'll be because we're cooking steak and potatoes.
Ingredients:
- 2 large oranges, washed
- 6 eggs, beaten
- 250g ground almonds
- 250g sugar
- 1 teaspoon baking powder
Instructions
- Boil oranges in a little water in a covered saucepan for 2 hours.
- Allow to cool, then cut open, remove pips and chop roughly.
- Preheat oven to 190 degrees C; grease a springform tin and line with baking paper.
- Blend oranges and remaining ingredients in a food processor.
- Pour batter into prepared tin (batter should be no deeper than 6cm or it will take forever to cook.
- Bake for one hour and test with a skewer - if cake is still very wet cook a little longer.
- Cool in tin before turning out.
- Serve with orange segments or cream or both.
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