Claudia Roden gave us this recipe when she taught at the school in October 1985.
Ingredients
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Serves 8
- 2 large organic oranges
- 6 free range eggs
- 250g ground almonds
- 200g caster sugar
- 1 teaspoon baking powder
- 23cm spring-form round tin, lightly brushed with melted butter and base lined with a disc of parchment paper.
Method
- Preheat oven to 180c.
- Wash and boil the oranges (unpeeled) in a little water for nearly 2 hours (or 1/2 hour in a pressure cooker). Let them cool, then cut them open and remove the pips. Turn the oranges into a pulp by putting them in a food processor or an electric blender.
- Whisk the eggs in a large bowl. Add all the other ingredients, mix thoroughly and pour into a buttered and floured cake tin with a removable base if possible. Bake in a preheated oven for c 30 minutes. If it is still very wet, leave it in the oven for a little longer. Cool slightly in the tin before turning out. Dredge with icing sugar.
- This is a very moist cake that may be served as a dessert.
- Delicious with a blob of crème fraiche, yoghurt, labneh or softly whipped cream.
