Moist Orange and Almond Cake

Name: Moist Orange and Almond Cake
Yield: Serves Eight
Ingredients: 1 large Valencia or Navelina orange; icing (confectioners’) sugar, for dusting; 225 g/8 oz/generous 1 cup caster (superfine) sugar; 5 ml/1 tsp baking powder (omit for Pesach); 25 g/1 oz/¼ cup plain (all-purpose) flour; butter or oil, for greasing; 3 eggs; 225 g/8 oz/2 cups ground almonds

Preparation info

Serves
Eight

Difficulty
Medium

Appears in

The Complete Guide to Traditional Jewish Cooking

By Marlena Spieler

Published 2016

About

This May well be the first time you have ground an orange up whole, to use in a cake. The key to this recipe is to cook the orange slowly first, so that it is completely tender before it is blended. Do not be tempted to use a microwave to speed things up, as it will impair the flavour of this special cake.

Ingredients

1 large Valencia or Navelina orange
butter or oil, for greasing
3 eggs

Cake
May
Vegetarian

Method

Pierce the orange with a skewer. Put it in a deep pan and pour over water to cover it. Bring to the boil, then cover and simmer for 1 hour until the skin is soft. Drain, then cool.
Preheat the oven to 180°C/350°F/Gas 4. Lightly grease a 20cm/8in round