CLAUDIA RODEN’S ORANGE AND ALMOND CAKE RECIPE – NYT COOKING
Provided by: Moira Hodgson
Total time: 3 hours
Yield: 10 servings
|2 large oranges|
|1/2 pound ground almonds|
|1/2 pound sugar|
|1 teaspoon baking powder|
- 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, including the peel, in a food processor.
- Heat 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 45 minutes to 1 hour, or until a knife inserted in the center comes out clean. Cool in the pan before turning out.
@context http//schema.org, Calories 274, UnsaturatedFatContent 11 grams, CarbohydrateContent 32 grams, FatContent 14 grams, FiberContent 4 grams, ProteinContent 8 grams, SaturatedFatContent 2 grams, SodiumContent 73 milligrams, SugarContent 27 grams, TransFatContent 0 grams