Spanish Orange and Almond Cake Recipe

I cannot remember where I got this recipe from but made it for a friend who is gluten intolerant but can eat nuts and eggs. It’s a really nice cake and pretty easy to make. I did not have a 23cm tin so I used two other tins, as long as you don’t totally fill the tin, you should be fine. I cooked the oranges the night before and left them to cool and then put them in the fridge. I blitzed them pretty fine in a food processor to ensure the cake rises a little when baking, as there is no raising agent in it except the beaten egg whites. Because I made two cakes, it did not take as long to bake and I did cover it with foil towards the end of the cooking time. I checked it with a toothpick, which should come out clean when the cake is cooked.

Ingredients

2 oranges, about 280 g (10 oz) in total, scrubbed and roughly chopped (with skin)
5 eggs, separated
200 g (7 oz) caster sugar (I used normal sugar)
225 g (8 oz) ground almonds
2 tbsp flaked almonds (did not have any at home so left them off)
Sifted icing sugar to decorate

Method

Prep: 1 hour | Cook: 55 mins

Put the chopped oranges in a small saucepan, discarding any pips. Add 1 tbsp water, then cover and cook gently for 30 minutes or until the oranges are soft and excess liquid has evaporated. Leave to cool.

Preheat the oven to 180ºC (350ºF, gas mark 4). Line the bottom and sides of a 23 cm (9 in) springform cake tin with baking parchment. Finely chop the oranges in a food processor or blender, or with a large knife.

Put the egg whites in a large bowl and whisk until they form stiff peaks. Gradually whisk in half the caster sugar, then whisk for 1 minute.

Using the same whisk, whisk the egg yolks with the remaining caster sugar in another bowl for 2–3 minutes or until pale and quite thick. Whisk in the finely chopped oranges, then carefully fold in the ground almonds.

Stir in 3 spoonfuls of the whisked egg white to loosen the mixture, then gently fold in the remaining whites with a large metal spoon. Transfer the mixture to the prepared tin and level the top. Sprinkle with the flaked almonds.

Bake for 50–55 minutes or until the cake is golden and a skewer inserted in the centre comes out clean. Check the cake after 20 minutes and again at 30 minutes, and cover lightly with foil if it is browning too quickly.

Leave the cake to cool in the tin, then turn it out, peel away the lining paper and transfer to a serving plate. Dust with icing sugar before serving. The cake can be kept in an airtight tin for up to 2 days.

Recipe By: Brigitte Kershaw

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