A friend of mine is going through a rough patch. She's a strong girl and she'll survive, but sometimes life isn't easy and I wish I could blow her troubles all away. It's her birthday this week and the least I can do is make her a cake.
New season's navel oranges from NSW are in the shops, and I must admit I get quite excited about fresh, Australian grown citrus. The fragrance of orange is supposed to promote happiness, so I'm making this cake for my girlfriend, with lots of love.
This is my go-to cake (or dessert) if I'm catering for friends who are gluten-free. it's made with almond meal instead of flour, so it has a grown up vibe (although the kids love it too). It's luscious, moist, gets better after a day or so (if it lasts that long) and it's low GI. Oh, and it's dead easy to make - it comes together in the food processor as quick as a flash. If you haven't tried this classic, give it a try. I know you'll love it.
Middle Eastern Orange Cake
The recipe has been adapted, ever so slightly, from The Cook's Companion by Stephanie Alexander. She has based hers on a recipe by Claudia Roden.
2 large oranges, washed
6 eggs
250g ground almonds
250g raw sugar
1tsp gluten-free baking powder
Simmer oranges in a covered saucepan for 2 hours. Allow to cool slightly, then cut open and remove any pips. Pop them in your food processor and pulse until roughly chopped.
Preheat oven to 190 degrees (180 fan forced). Butter and line the base of a springform cake tin.
Blend oranges and all other ingredients thoroughly in 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 turning out.
Serve dusted with icing sugar and with a dollop of thick cream or greek yoghurt.
Sounds amazing!
ReplyDeleteThat sounds like the kind of cake you have to make to of - one to keep and one to give away. Or the kind of cake that you "artistically" cut the slices and present them on a plate to cover up the fact that you already ate part of it.
ReplyDeleteGreat cake - sure your friend will love it.I like how you have used orange to suit the mood I try to do that - it personalizes the whole thing. I've made this loads of times, always a hit. Stay warm. Miss that mountain. Chris.
ReplyDeleteA great cake and have copied your recipe, although not a baker myself seems real easy so might try it - Keep well x
ReplyDeleteOOoh, I love this cake, I've made it a few times for friends who can't do wheat too. The first time I made it, I blitzed the oranges, whole, when they were too hot, and the boiling acidity actually etched the inside of my food processor (it was a cheap one). Now I chop them up and cool them down first ;)
ReplyDeleteYum.
Hope your friend is OK. x
Oh Sarah - you are fabulous and I'm sure P will appreciate it very much.
ReplyDeleteI imagine it was delicious! My taste buds are watering as I think of it. Hope your friend savoured every moment. Catch you soon.
ReplyDeleteOoh, scrumptious, Sarah. We'll have to try this on PB. J x
ReplyDeleteYum, sounds divine! x
ReplyDelete