Flourless orange-almond cake
The recipe is based on the Sephardic orange-and-almond cake in Claudia Roden’s «The New Book of Middle Eastern Food». It is moist, fragrant, dense, delicate, light and not too sweet and utterly irresistible cake, perfect for any time of day.
- 2 large oranges
- 4 large eggs
- 180-215g (~1 cup) caster sugar (to taste)
- 300g (3 cups) toasted finely ground almonds (almond meal)
- 1 tsp baking powder
- 1 tbsp Grand Marnier liqueur (Cointreau)
- Preheat oven to 170°C. Brush a round 22cm (base measurement) springform pan with Bake Easy Spread (melted) butter to lightly grease. Line base with non-stick baking paper.
- Wash the oranges, place them in a large saucepan and cover with water. Bring to boil and simmer for 25 minutes. Drain, then return to pan, cover with cold water and bring to boil. Let simmer another 25 minutes. Drain and cut into quarters, remove seeds, chop roughly, and transfer the rest, including peel in the food-processor. Blend until they form a very smooth pulp.
- Add the ground almonds, baking powder, and Grand Marnier liqueur. Process (pulse) until all of the ingredients are combined.
- Use an electric mixer to whisk the eggs and sugar in a bowl until thick and pale. Add the orange, almond meal and baking powder and gently fold until just combined. Pour into prepared pan.
- Bake for 1 hour or until a skewer inserted into the centre comes out clean. (if cake is still very wet, cook a little longer ). Remove from the oven, allow to stay for 15 min, then gently remove from the cake tin and cool down completely on a wire rack .