Claudia Roden’s Orange Cake – Gâteau à l’orange
Claudia Roden's Judeo-Spanish cake featuring puréed whole oranges and ground almonds is widely considered to be the foundational citrus and almond cake recipe. With a beautifully moist texture, it works equally well served with cream as a dessert or as an accompaniment to a cup of tea.
Introduction
I included this Judeo-Spanish cake, which is moist like a pudding, in my original Book of Middle Eastern Food, and it has been widely adopted (it is on the menu of several restaurants in Australia). But, like a few other recipes I have already featured, it must be in The Book of Jewish Food too, because of its importance in Sephardi culture.
Ingredients
| 2 | oranges |
| 6 | eggs |
| 250g (9oz) | sugar |
| 2 tbsp | orange blossom water |
| 1 tsp | baking powder |
| 250g (9oz) | blanched almonds, coarsely ground |
Essential kit
You will need: a 23cm (9 inch) cake tin.
Method
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 purée in a food processor. Mix thoroughly with the egg and almond mixture and pour into a 23cm (9 inch) oiled cake tin dusted with matzo meal or flour – preferably non-stick and with a removable base. Bake in a preheated 375F/190C/gas 5 oven for an hour. Let it cool before turning out.
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