It’s hard to go past Claudia Roden’s middle eastern orange cake, but I’ve added cardamon to my version and used a stick blender to minimise fuss and mess and it worked a treat.
This cake could easily be served as a dessert with a dollop of double cream or enjoy it as we did, for afternoon tea. Yum!
Flourless orange cake with cardamon
2 small oranges
250g ground almonds
250g caster sugar
1 tsp baking powder
10 cardamon pods, seeds crushed to a powder
2 tbs icing sugar
Pre heat oven to 180C and grease & line a spring based pan.*
Cover oranges with water in a medium sized saucepan and bring to the boil, then simmer for 2 hrs. If the water starts to deplete top it up with boiled water from the kettle.
In a large mixing bowl use the stick mixer to blend together the eggs & sugar.
Add the oranges and pulverise them until well blended.
Add the almond meal and the baking powder and mix again until well combined.
Pour the mixture into the tin and bake in the middle of the oven for 40 – 60 minutes depending on which tin you use (see note below).
Cool the cake in the tin, before turning out,
Dust the cake with the icing sugar & crushed cardamon.
*I used a bigger tin because I prefer a flatter version of this cake but you could also use a smaller tin which will yield a higher, denser cake. The flatter version will take less time to cook but the higher version will need a full hour.