Sil­vena Rowe’s or­ange and al­mond cake

Friday - - Leisure -

Prep time: 40 mins plus cool­ing time

Bak­ing time: 45 mins

(Serves 8)

2 large seed­less or­anges but­ter, for greas­ing

6 free-range eggs

240g caster sugar

240g ground al­monds

1 tsp bak­ing pow­der ic­ing sugar, to serve

1 Wash and scrub the or­anges then boil them whole for about 40 min­utes or un­til soft. Al­low them to cool, then place (un­peeled) in the food pro­ces­sor and work to a purée. Pre-heat the oven to 190°C.

2 But­ter a 24cm spring­form cake tin and line the bot­tom with bak­ing pa­per. Beat the eggs and sugar for at least 5 min­utes un­til very thick, creamy and vo­lu­mised, then fold in the ground al­monds, bak­ing pow­der and or­ange purée un­til all are evenly com­bined.

3 Pour the cake mix­ture into the pre­pared tin and bake for 45 min­utes or un­til firm to the touch. Some ovens may take longer, so bake a lit­tle longer if the cake still feels wet. Cool, dust with ic­ing sugar and serve. The cake will sink slightly in the mid­dle, but this will only add to its home-made, rus­tic look.

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