||[Jul. 5th, 2007|05:44 pm]
one searcher of purple fish in the murky depths
Claudia Roden's Middle Eastern Orange Cake |
2 large oranges, washed
6 eggs, beaten
250 g. ground almonds
250 g. sugar
1 teaspoon baking powder
Boil oranges in a little water in a covered saucepan for 2 hours. Allow to cool, then cut open, remove pips and chop roughly.
Preheat oven to 190ºC and butter and flour a springform tin.
Blend oranges and remaining ingredients thoroughly in a food processor. Pour batter into prepared tin. Bake for 1 hour. If cake is still very wet, cook a little longer. Cool in tin before gently turning out.
Both recipes from Stephanie Alexander’s ‘The Cook’s Companion’