ORANGE-ANDALMOND CAKE

“Baking over Pesach is a challenge as the ingredients are very limited. Claudia Roden’s classic almond-and-orange cake is perfect. It's sweet without being overwhelming and the delightful orange flavour comes through in every mouthful. I often make them in miniature bundt tins and drench in a citrus syrup. They also make a glorious dessert served with crème fraîche.” – Tracy Klass, comedian and cook, @atasteofklass_

Serves 8

EASY

GREAT VALUE Preparation: 2 hours Baking: 1 hour large unpeeled oranges 2 free-range eggs 6 macadamia flour 250 g coconut sugar 250 g

baking powder 1t

For the icing, whisk: icing sugar 125 g, sifted lemon juice 1–2 T

1 Preheat the oven to 190°C. Wash the oranges, then boil in a little water for almost 2 hours (or 30 minutes in a pressure cooker). Allow to cool, then cut open and remove the seeds. Blend to a pulp in a food processor or blender. 2 Whisk the eggs in a large bowl. Add the remaining ingredients, mix thoroughly and pour into a greased 23 cm springform cake tin.

3 Bake for 1 hour. If the cake is still very wet, leave it in the oven for a little longer. Cool in the tin before turning out. Drizzle with the icing before serving.

DAIRY-FREE, WHEAT- AND GLUTEN-FREE