EGYP­TIAN OR­ANGE AND AL­MOND CAKE

Weekend Herald - Canvas - - ANNABEL LANGBEIN -

Ready in 2¾ hours

Serves 8 2 oranges

6 eggs

Seeds from 8 car­damom pods, finely chopped

3 cups ground al­monds

1½ cups sugar

1 tsp bak­ing pow­der

Put the oranges, whole and un­peeled, in a pot, cover with wa­ter and bring to a boil. Re­duce heat and sim­mer un­til very soft (1½ 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 puree. Pre­heat oven to 170C fan­bake. Grease the sides of a 22-23cm spring­form cake tin and line the base with bak­ing pa­per. 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. Store in an air­tight con­tainer in the fridge for up to a week.

Annabel says: While oranges are in sea­son, whip up this amaz­ing cake. It con­tains no flour and no added fat but is del­i­cately ten­der. Use or­ganic or spray-free oranges if pos­si­ble.

Newspapers in English

Newspapers from New Zealand

© PressReader. All rights reserved.