MIDDLE EASTERN ORANGE CAKE
This is a classic dessert cake and the best thing is that it only takes a few minutes to prepare once the oranges are cooked (this can be done the day before).
It’s also a brilliant way to use up any small amounts of nuts or nut meal you have lying around in the cupboard. It is based on a classic Middle Eastern recipe by Claudia Roden and is a great gluten and dairy free cake alternative.
It can also be covered in a chocolate ganache or just served with a dusting of icing sugar, thick cream and some orange segments.
It keeps very well and is incredibly moist.
The key to this cake method is to add the ingredients in the right order with the liquids at the bottom of the blender.
2 large oranges (or 1 orange and 1 blood orange if you’d prefer)
5 cardamom pods
1 stick of cinnamon or cassia bark
2 star anise pods
6 free range eggs
1 tsp pure vanilla essence
250g raw sugar
250g total of tree nuts or meal such as almonds, hazelnuts, walnuts
1 heaped tsp baking powder
icing sugar, thick cream and orange segments to serve
1 medium saucepan
1 small bowl
24cm spring form cake tin
1 rubber spatula
© 2017 Alice Zaslavsky