Moira Hodgson rooted this classic out of Claudia Roden’s terrific cookbook, “Everything Tastes Better Outside,” and brought it to The Times in 1987: an orange and almond cake that can be prepared (really!) in just a few minutes. It goes beautifully with blueberries or peaches, and is the perfect thing to carry along on a picnic. Extremely moist, it consists of the pulp of two oranges, 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.
- 2 large oranges
- 6 eggs
- ½ pound ground almonds
- ½ pound sugar
- 1 teaspoon baking powder
- Nutritional Information
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
Nutritional analysis per serving (10 servings)
279 calories; 14 grams fat; 1 gram saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 3 grams polyunsaturated fat; 32 grams carbohydrates; 3 grams dietary fiber; 27 grams sugars; 8 grams protein; 111 milligrams cholesterol; 79 milligrams sodium
- Wash the oranges and simmer them, unpeeled, in water to cover for 2 hours. Cool, cut them open and remove the seeds. Puree the oranges in a food processor.
- Preheat 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.
- Bake for one hour, or until a knife inserted in the center comes out clean. Cool in the tin before turning out.
- This is a very moist cake and goes especially well with blueberries, raspberries, strawberries, peaches, plums, apricots and nectarines.