Peter Gordon

Boiled Orange, Almond and Rosewater Cake

Preparation info
  • Serves

    8–10

    • Difficulty

      Medium

Appears in
A World in My Kitchen
A World in My Kitchen

By Peter Gordon

Published 2003

  • About

The addition of rosewater gives this ‘old favourite’ a Middle Eastern flavour. This very moist dessert cake is good served with cream and a strong espresso.

Ingredients

  • 3 small to medium oranges
  • 250 g (8 oz) caster sugar

Method

Preheat oven to 180°C/350°F/Gas Mark 4. Line a 23–25 cm (9–10 in) springform cake tin with baking paper. Wipe oranges well and place in a deep saucepan with enough cold water to cover. Bring to the boil and cook with the lid on for 20 minutes. Remove from the pan and cool for 20 minute

Photos