Gluten Free! But not vegan...sorry
This is an absolute steal, not mine at all. But it is SUCH a good cake and someone (Hi Audrey!) emailed me, asking if I knew anything wheat free, so it seemed an opportune time to post. I have a similar recipe at home using pistachios but haven't had the time to try it out. Will do though!
NB: don't do as my mum did the other day and leave the oranges on the stove while you go out for a glass of wine. Charred oranges - no fun!
This is AWESOME served with chocolate gelato...mmm...
Claudia Roden's Middle Eastern Orange Cake
From Stephanie Alexander's The Cook's Companion
2 large oranges, washed
6 eggs, beaten
250g ground almonds
250g sugar
1 teaspoon baking powder
Boil oranges, barely covered with water, in a covered saucepan for 2 hours. Allow to cool, then cut open, remove pips and chop roughly, including the rind.
Preheat oven to 190°C and butter and flour a 24cm springform tin. Blend oranges and eggs thoroughly in a food processor. Mix ground almonds, sugar and baking powder in a bowl, then add orange mixture and whisk to combine. Pour batter into prepared tin and bake for 45 minutes - 1 hour. If cake is still very wet, cook a little longer. Cool in tin before gently turning out.
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