This cake meets Winkler criteria: easy-to-make, nutritious, delicious.
Fresh-tasting (from the citrus fruit) and so moist – unbelievable because it is fat-free too – no oil or marge or butter used.
[line added thanks to Grazing Kate’s comment below]
I’d eaten it at a special birthday. But how to replicate it? So, I did a Google search for: “oranges almond cake” and up came the recipes. Don’t you just love the internet?
I gave Anthony Worral Thompson’s version a miss. Too complicated.
Here is my organic version of the brilliantly simple one at Mumsnet using four ingredients.
The cast assembled: cooked oranges in food processor, ground almonds and eggs wait in the wings. The fourth ingredient, sugar, missed the photo-shoot.
3 oranges or 5 satsumas
Why chose organic oranges? Organic fruit grows at its own pace with less water and more nutrients. In contrast, chemical fertiliser’s rapid growth makes for sappy, disease-prone, more watery, bland tasting crops.
Additionally, because this recipe uses the whole orange including the peel, another good reason to prefer citrus grown without potentially toxic chemicals.
250g ground almonds
Almonds have less carbs and are more nutrition than wheat. Their price has risen because there are not enough bees to pollinate the almond flowers due to the effects of industrial farming on bees’ health. In contrast organic farming saves the bees. Organic almonds won’t have been sprayed with potentially toxic sprays during growing and storage. Kinder to bees, too.
200g sugar (experiment with less)
– or 125g of organic agave syrup which has a low GI, releasing sugar more slowly into bloodstream. It’s worth getting organic because the processing method retains more of the agave nutrients.
from happy, free-roaming, chickens fed on GM-free grain. Organic certification guarantees all of the former. However, if you know your hens, organic certification is less crucial. Personally I believe organic is the norm and chemical farming is the system that should be certified. But hey.
Boil the oranges or satsumas with a lid on until the peel is soft – about an hour.
Drain the fruit and whizz in a food processor, pith and pips and skin – easy as hell and adds fibre and orangey-ness
Add ground almonds and sugar (or agave) and whizz.
Add six eggs and whizz.
Pour the orangey-puree in two lined 15cm tins and bake at 190c for 45 mins – 1 hour depending on your oven. Mine got burnt on the top so I might experiment with a slightly lower heat. Flan tins seemed to work fine.
Turn out and serve with creme fraiche – organic, preferably, so you get more nutrition for your money. The cows lead happier lives too. And organic soil is nurtured and renewed to feed future generations.
PS August 2012 – This cake is such a winner. Here it is filled with organic creme fraiche, covered with melted organic dark chocolate, and topped with cherries for Armiche’s (our Canarian cousin) birthday.