November 13, 2014 by dgarnett2013
Orange Cake: The Book of Jewish Food by Claudia Roden, adapted by DG
- 2 oranges – unwaxed if possible
- 6 eggs
- 250g sugar
- 2 tabs orange blossom water
- 1 tsp baking powder
- 250g blanched almonds, coarsely ground
Line a 23 inch tin with baking parchment. Preheat the oven to 190℃
Wash the oranges and boil them whole for 1½ hours, or until they are very soft.
Beat the eggs with the sugar. Add the orange blossom water, baking powder and almonds and mix well.
Cut open the oranges, remove the seeds, and puree in a food processor.
Mix thoroughly with the egg and almond mixture and pour into the tin.
Bake in the even for an hour.
Cool before turning out from tin.
Made in November, with the garden still producing roses and dahlias and the church garden still producing veg.