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Claudia Roden’s Orange and Almond Cake

5.0(3613)

Moira Hodgson rooted this classic out of Claudia Roden’s terrific cookbook, “Everything Tastes Better Outdoors,” and brought it to The Times in 1987: a flourless orange and almond cake that goes beautifully with blueberries or peaches, and is the perfect thing to carry along on a picnic. Extremely moist, it consists of two seeded oranges (peel and all), ground almonds, sugar and eggs – and no flour. Baked in a hot oven, it will be done in just about an hour or so, longer if the orange pulp is extremely wet. Opening the oven door to check will not harm it.

by Moira Hodgson·published 1987-08-23

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Cakes, Times Classics, Dessert

Servings

10 servings

Total time

prep 2h

Calories / serving

274 kcal

Ingredients (5)

serves

2 large orangesorange
6 eggsegg
1/2 pound ground almondsalmond
1/2 pound sugarsugar
1 teaspoon baking powderbaking-powder

Instructions (3 steps)

01Wash the oranges and simmer them, unpeeled, in water to cover for 2 hours. Cool, cut them open and remove the seeds. Puree the oranges, including the peel, in a food processor.
02Heat oven to 400 degrees. Beat the eggs in a food processor or large bowl. Add the remaining ingredients, including the orange puree, and mix thoroughly. Pour into a buttered and floured cake tin, with a removable base if possible.
03Bake for 45 minutes to 1 hour, or until a knife inserted in the center comes out clean. Cool in the pan before turning out.

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Rich recipe — supports nutrition-aware planning.