Name: Boiled Orange, Almond and Rosewater Cake
Yield: Serves 8–10
Ingredients: zest of 1 orange, julienned; 100 ml (3 ½ fl oz) rosewater; 150 ml (5 fl oz) orange juice; 150 g (5 oz) white sugar; 2 teaspoons baking powder; 250 g (8 oz) caster sugar; 3 small to medium oranges; 6 eggs; 350 g (11 ⅔ oz) ground almonds

Preparation info

Serves
8–10

Difficulty
Medium

Appears in

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