Claudia Roden’s Orange and Almond Cake
cooking.nytimes.com
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Total: 3 hours
Servings: 10
Cost: $1.56 /serving
Author : Moira Hodgson
Ingredients
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Instructions
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Step 1
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.
Step 2
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.
Step 3
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.