Orange and almond cake

  • Total Time

    2h 50m
    • Prep Time

      1h 50m
    • Bake Time

      1h 0m
  • Makes

    1
  • Skill Level

    Easy
  • Dietary Needs

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This orange and almond cake recipe by Claudia Roden 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.

Method

  1. Wash and boil the oranges unpeeled, for 1 1/2 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.

  2. 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 greased cake tin with a removable base if possible.

  3. 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.

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