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
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.