Middle Eastern Orange and Almond Cake, Stephanie Alexander ( from Claudia Roden)
You must know this cake it’s been in every café you’ve ever been to. And you can see why. Moist and slightly bittersweet it’s delicious. Plus orange is the big color this summer so you this is a must-have dessert of the season, even if you just look at it. (And the lovely smell of oranges wafting through the house has no calories what so ever..)
2 large oranges
6 eggs
250g whole almonds ( buy them and then whiz them please)
250 g sugar
1 tsp baking powder
·Wash and boil oranges (unpeeled) in a little water for 2 hours. Just throw them in whole and let them boil away, don’t cover them with water but just keep topping it up so it doesn’t boil dry.
·Preheat oven to 190.
·Moisterise a cake tin
·Do nails, smell those oranges, read Vanity Fair.
·After 2 hours and your nails have dried, let the oranges to cool, then cut them open and remove pips.
·Throw the whole almonds in the whizzer and give them a good grinding so they are finely ground. Hint: a few chunks are good. Gives the cake a slightly crunchy texture.
·Take the almonds out and then throw the oranges in the whizzer and pulp them big time.
·Toss them into a bowl with the almonds, then throw in the eggs (beaten) , the sugar and the baking powder. Give it a good mix.
·Pour in all into the cake tin, preferably one with a removable base
·Bake at 190 C or about an hour, or a little longer if still very wet. It’s like any makeup; you’ll find that moist and glossy is good
·Sprinkle with icing sugar when it’s hot so it melts a bit, then sprinkle again before serving.
·Sensational.
Serve with Nigella’s Turkish delight cream (which will be in next week’s FiFi Report )
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