Friday, February 8, 2013

Chloe Bakes: Blood Orange Cake

I first tasted this beautiful cake a couple of weekends ago when we visited my lovely Godmother in Brighton - hi Aunty Sue! This is actually an Andalucian recipe for a wheat free orange cake which my Auntie Sue was taught during a cookery course at Annie B's Spanish Kitchen in Vejer, Cadiz, Spain! (Which by the way looks amazing and definitely something to check out if you're planning a trip to Andalucia!) We've been getting these delectable Seville Blood oranges in our Riverford box and I couldn't resist putting them to good use in this recipe - the seasons so short we've got to make hay while the sun shines!


1 Large orange
3 Medium eggs
175g Sugar
250g Ground almonds
Half a level teaspoon of baking powder

Step 1: Place the orange in a pan of water and bring to the boil. Boil for at least an hour then cover and leave in the fridge overnight.

Tip - If you're planning on making a few of these cakes over the coming weeks (and quite frankly why wouldn't you) you can boil up a few at a time and freeze the pulp!

Step 2: Preheat the oven to 170c and grease & line a springform cake tin.

Step 3: Pick out any pips then place the orange, skin and all, in a liquidiser and whiz to a pulp.

Step 4: Blanche the almonds by placing them in a mixing bowl and covering with freshly boiled water. Leave to stand for 5 minutes then add some cold water then remove the skins by giving them a gentle squeeze - the white almonds should pop right out! I dry mine by placing them in a very low over for a few minutes - keep an eye on them though as they can start to colour in the blink of an eye. Grind them up in a food processor and we're ready to go!

Tip: Yes you can buy ready ground almonds which will have a much more uniform texture however for the purpose of this cake I think it's nicer to have things a little lumpy bumpy.

Step 5: Whisk the eggs and sugar until light and fluffy then carefully fold in the orange pulp and ground almonds.

Step 6: Pour the mixture into your lined cake tin and pop in the oven for around 40 - 50 minutes until a skewer comes out clean.

Step 7: Serve with Creme Fraiche and some delicious fruit of your choosing! This cake is perfect with a cup of tea, for dessert or even with a strong little coffee for Breakfast!

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