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Claudia Roden’s Middle Eastern Orange Cake 1 2 large oranges, washed 2 6 eggs, beaten (use 5 if large) 3 250 gms ground almonds 4 250 gms sugar 5 1 teaspoon baking powder More …
This is a moist cake that can be served as a dessert with cream. Serves 12 oranges2 large eggs6 caster sugar250g baking powder 1 tsp ground almonds250g Wash and boil the oranges whole for 1½ hours or until they are very soft. When cool enough to handle, cut them open, remove the pips, and puree the oranges, including the peels, in a food processor.
Rich, sweet and dense, Claudia Roden’s orange and almond cake can’t be beaten. This recipe was first featured in A Book of Middle Eastern Food published in 1968. In those days there were no food processors and you had to rub the cooked oranges through a sieve. It is a very moist cake that can be served as a dessert.
ground almonds250g Wash and boil the oranges whole for 1½ hours or until they are very soft. When cool enough to handle, cut them open, remove the pips, and puree the oranges, including the peels, in a food processor. In a large bowl, beat the eggs with the sugar. Add the baking powder and almonds and mix well.
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