While I love eating complicated and elaborate cakes, I only cook them at home for family on very special occasions: between my work and family commitments I just don’t have time to spend hours baking and decorating. So the cakes I cook at home have to be fairly simple and straightforward.
So I love recipes like this simple Orange and Almond cake, which has only five ingredients and can be prepped in under six minutes. It does take a while to cook, however, but don’t be put off when you see the long cooking time of three hours as you don’t actually have to do anything while it’s cooking. You do you have to be around the place, however, so this is a good cake to make when you know you’re going to be home for a few hours.
However, the long cooking time does have its rewards beyond this intensely flavoured, moist cake: the cooking oranges, and later, the baking cake, will make your home smell wonderful. Moreover, orange oil is known to have uplifting properties so cooking this cake, which uses the whole orange and thus all the oil from the skin, will actually put you in a good mood.
I like to think of this cake as Feel-Good Food. I hope you enjoy it as much as I do.
- 2 large oranges
- 6 eggs
- 250 sugar (I used caster)
- 250 ground almonds
- 1 teaspoon baking powder
- Wash oranges and place in a deep saucepan so that they are almost covered with water.
- Bring to the boil and then put the ild on, reduce heat and simmer for two hours.
- Remove oranges to a chopping board and allow to cool.
- Preheat oven to 190 degrees Celsius and grease and line a 22cm springform cake tin.
- Cut oranges in half, remove pips and then chop into medium-sized pieces.
- Place oranges and eggs into a food processor and blend on high for a minute until mixture is frothy.
- Scrape down the sides with a spatula and then add sugar, almonds and baking powder and blend for another minute until fully combined.
- Pour mixture into the cake tin using the spatula and then bake for approximately 50-70 minutes. It is hard to give an exact time as the size of the oranges will vary - start checking from about 50 minutes and if the cake is still very wet cook it for a bit longer. I use a skewer to test that the cake is cooked right through.
- Cool cake in tin before gently turning it out on a plate.
- Serve with thick cream, orange segments and a dusting of icing sugar if desired.
I think cake is probably more for adults than children as the flavours are quite sophisticated - the orange peel gives the cake an intense orange flavour that little ones might find a little too bitter.