Whole Orange Cake
This cake uses whole oranges, which are boiled first, to give a beautifully moist crumb. It is equally good served with coffee or as a dessert accompanied by crème frâiche or Greek yoghurt.
Preparation: 2 hours 20 minutes + 45 minutes baking + cooling
- 2 whole Oranges
- 6 Eggs, separated
- 225g Caster Sugar
- Grated zest of 1 Orange
- 200g Ground Almonds
- 50g Polenta
- 1 tsp gluten free Baking Powder
- 40g flaked Almonds
- Scrub the two oranges well.
- Put them in a pan with enough water to just cover. Bring to the boil and simmer for 2 hours until soft. (Keep an eye on the water level and top it up if necessary.) Remove the oranges from the water and leave to cool.
- Grease and flour a 23cm round spring form cake tin. Preheat the oven to Gas Mark 4/180°C.
- Cut the oranges in half and remove any pips.
- Place in a food processor and purée to a smooth pulp.
- In a bowl, whisk together the egg yolks, sugar and orange zest until pale, thick and mousse like.
- Combine the ground almonds, polenta and baking powder.
- Fold into the egg mixture with the orange purée.
- Wash and dry the beaters thoroughly. Place the egg whites in a large bowl and whisk until they form stiff peaks. Fold in to the rest of the ingredients.
- Carefully pour the mixture into the prepared tin. Shake to level the surface and scatter the flaked almonds over the top.
- Bake for about 45 minutes until risen and golden.
- Remove from the oven and leave in the tin for 10–15 minutes before turning out onto a wire rack to cool.
- Serve warm or cold.
This recipe is from Cakes by Liz Herbert and published by Simon & Schuster 2009 priced £14.99 ISBN 978-1-84737-14-5
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