Jewish Orange and Almond Cake
I’m told this is a classic Passover dessert. It’s a beautiful recipe with very few ingredients which produces a lovely moist cake to enjoy with a cuppa. It uses whole oranges, boiled and then pulped in the food processor which gives the cake a lovely tang. I’ve seen a few different versions of this type of orange cake lately, but this recipe is so simple, it will definitely be a repeat offender at our place. As an added bonus, this one’s gluten and dairy free (if that’s your thing). The only draw back is you’ll need to start this one ahead of time because the oranges take a couple of hours to boil, but the upside is you can do this the day or night before and then whip the rest up just before you need it. Sweeten it up with some good ice-cream or, if you’re sweet enough, a drizzle of cream will suffice.
Ingredients
2 oranges, washed
250g caster sugar, plus extra for dusting
6 eggs
250g almond meal
1 tsp baking powder
icing sugar, to serve
Method
Bring a large pot of water to the boil. Wash the oranges and cook in the boiling water for 2 hours. Keep submerged with a plate if necessary and keep topping up the water if it gets too low. Drain, allow to cool to room temperature, then puree. This step can be done ahead of time.
Preheat the oven to 160C. Grease and line a 22 cm spring form cake tin with baking paper. Beat the eggs and sugar until well combined. Stir in the orange puree followed by the almond meal and baking powder. Pour the batter into the prepared tin and dust the top with extra caster sugar. Bake for 1-1¼ hours, until the top is golden and a skewer inserted into the centre comes out clean.
Allow to cool in the tin. Dust with icing sugar and serve.
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