Sorry it’s been a while since my last post. Things have been really busy at work and I have been baking in the evenings so by the time I have remembered to blog, my eyelids are closing! This is a really delicious cake. It’s really famous as Claudia Roden is credited with popularizing Mediterranean cuisine. This version differs slightly from her original as the eggs are separated. This recipe originally appeared in this form in Easy Living Magazine. This recipe is fat and gluten free, so is great for those who have allergies. It does have quite a high sugar content so it’s not health food, but its really good!
3 medium oranges
6 eggs separated
225g (7oz) castor sugar
200g (61/2 oz) ground almonds
1tsp baking powder
1) Place the whole unpeeled oranges in boiling water. Cover and bring to the boil. Simmer for 2 hours or until soft, adding more water when necessary.
2) Drain the oranges, cut into quarters, discard any pips and whizz the rest in a food processor, then cool.
3) Heat the oven to 180 ° C (gas mark 4), Grease a 23cm ring (9inch) spring form cake tin and line the base with baking paper.
4) Beat the egg yolks and sugar together in a large bowl until pale. Beat in the oranges, almonds and baking powder. In a separate bowl beat the egg whites until they form soft peaks and fold gently into the mixture.
5) Pour into the cake tin and bake for about 60min, until firm to the touch. Cover with a loose sheet of foil if it is over browing. Cool in the tin and dust with icing sugar to serve.