The almond meal gives this classic cake its restful taste while the orange flavour cuts right through. Dense and very moist.
You’ll need:
6 medium eggs
2 medium sized oranges
300g ground Almonds
200g caster sugar
1 teaspoon baking powder
Having forgotten to buy oranges I had to use three mandarins. As they poached in the saucepan, the skins released their intoxicating scent and oils and tinged the water crimson.
Twenty minutes later, the mandarins had softened and were ready to be pureed skin and all. I left the pips in only to regret it later. I’d fish them out the next time.
Heat oven to 190 C.
Stir a heaped teaspoon of baking powder into the almond meal. Follow with the caster sugar. In another bowl, beat the eggs till silky. Slowly tip in the almond meal mixture till you have a luscious consistency. Mix in the pureed oranges.
Grease a 22 cm springform cake tin. Pour in the cake mixture and bake for 25-30 minutes.
You know it’s ready when the top begins to turn golden. Once out of the oven, the cake will pull in from the sides as it cools.
You’ll need:
6 medium eggs
2 medium sized oranges
300g ground Almonds
200g caster sugar
1 teaspoon baking powder
Having forgotten to buy oranges I had to use three mandarins. As they poached in the saucepan, the skins released their intoxicating scent and oils and tinged the water crimson.
Twenty minutes later, the mandarins had softened and were ready to be pureed skin and all. I left the pips in only to regret it later. I’d fish them out the next time.
Heat oven to 190 C.
Stir a heaped teaspoon of baking powder into the almond meal. Follow with the caster sugar. In another bowl, beat the eggs till silky. Slowly tip in the almond meal mixture till you have a luscious consistency. Mix in the pureed oranges.
Grease a 22 cm springform cake tin. Pour in the cake mixture and bake for 25-30 minutes.
You know it’s ready when the top begins to turn golden. Once out of the oven, the cake will pull in from the sides as it cools.
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