Orange and Almond Cake
Recipe by Claudia Rosen from Food 52 Genius Recipes
We're big Food 52 fans, and their Genius Recipes cookbook is...well, genius. Like your own family favourites, it features recipes that have risen to the top, having stood the test of time - and flavour. For those of you celebrating Passover, this Orange & Almond Cake by Claudia Roden could very well become an annual tradition. Originally published in the New York Times in 1987, it's extremely moist, and lovely served with blueberries or peaches. If you're simply looking for a guilt-fee, gluten-free dessert, we hope we just made your day.
2 large oranges
6 large eggs
2 cups plus 2 tablespoons (225g) ground almonds
1 cup plus 1 tablespoon (225g) sugar
1 teaspoon baking powder
Butter or oil for the pan
Flour or more ground almonds for the pan
Wash the oranges and simmer them, unpeeled, in water to cover for 2 hours. Cool, cut them open and remove the seeds. Puree the oranges, including the peel, in a food processor.
Preheat oven to 400 degrees.
Beat the eggs in a food processor or large bowl. Add the remaining ingredients, including the orange puree, and mix thoroughly. Pour into a buttered and floured cake tin, with a removable base if possible.
Bake for one hour, or until a knife inserted in the center comes out clean. Cool in the tin before turning out.