Damp Orange Cake

Ingredients *

2 Oranges – about 375 – 400gm total weight

6 eggs

2 1/2 cups ground almonds

1 1’4 cups sugar

1 heaped teaspoon baking powder


Boil the oranges for two hours, Cool, cut in half, remove any pips and pulp in a food processor.

Beat the eggs, then stir in almonds, sugar and baking powder, then the pulped oranges.

Using a lined 21cm tin, pour in mixture. Bake for about 1 hour at 190 deg C. Cover with tin foil after 30 – 40 mins  if it is browning too quickly.  Test with a skewer to see if it is done.

Lovely with morning coffee, afternoon tea or with single cream as a desert.

* for American cup conversions go to http://www.therecipecorner.com/information/american-cup-conversion-equivalents/ 

I bought some Nigella Lawson measuring  cups when she brought out a melamine version at half the price of the china ones!


4 Responses

  1. Hi Penny,

    Am I being really blonde or do you leave the skin on the oranges, in which case does it not make the cake very bitter?

    Thank you Grand Chef Penny!

    • Yes, it seem weird, but I suppose the long boiling is what kills the bitterness.
      (How can I be rude about the whole blonde branch of my family?!)

  2. Thanks Penny,

    Talking of blondes, you should see the Bunjarian, he looks like Bjorn (or is it the other one) from Abba, he won’t let us cut his hair, so he has a kind a platinum mullet, very fetching!

    Have lots of oranges with white bits you chew for ages but can’t manage actually eating, I think I’ll definitely try your cake at the weekend.

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