Claudia Roden’s orange and almond cake is popular for good reason. Served simply with fresh cream or sour cream it makes a deliciously moist after dinner dessert.
First boil 3 oranges until soft. This can be done ahead of time and a pressure cooker greatly reduces the cooking time. When cooled, cut the oranges open and remove any pips as well as the central pith. Preheat the oven to 180C (350F) and prepare a cake tin by greasing and lining with baking paper. In a food processor combine the oranges with 250g (8.8oz) of almond meal, ¾ of a cup of sugar, 1 teaspoon of baking soda and 5 large eggs and process until smooth. Pour the mixture into the cake tin and bake for up to an hour until the cake tests clean.
michelle picker cooks 