This is a classic Orange and Almond Cake recipe by Claudia Roden. It was submitted by lovefood.com. This recipe was first featured in 'A Book of Middle Eastern Food' published in 1968. In those days there were no food processors and you had to rub the cooked oranges through a sieve!
Claudia Roden's Orange Cake is really a thing of beauty and this retro recipe really does stand the test of time. There are only 3 simple steps to follow in this recipe but leave yourself enough time to boil the oranges and bake the cake for about an hour. We think its the perfect lazy afternoon bake!
Wash and boil the oranges unpeeled, for 1 ½ hours or until they are very soft. Let them cool, then cut them open, remove the pips and turn them into a puree in a food processor.
Preheat the oven to 190°C (fan 170°C, gas mark 5). Beat the eggs in a large bowl. Add all the other ingredients, including the puree and mix thoroughly. Pour into 20cm greased cake tin with a removable base if possible.
Bake in the oven for about 1 hour. If it is still very wet leave it in the oven for a little longer. Cool in the tin before turning out. Dust with icing sugar to serve and sprinkle with almonds (optional)
The easiest way to follow a recipe
01 September 2020
I made this for my daughters 28th birthday and all the family had a little taste . they loved it.
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