Claudia Roden's Middle Eastern Orange Cake

This cake has a well deserved reputation. I don't know a cake that is so well known and timeless. Three of my favourite cookbooks include this recipe: Stephanie Alexander's Cook's Companion, Nigella Lawson's How to Eat and David Herbert's The Really Useful Cookbook. I think the original recipe was written in the 1960s.

The cake doesn't use butter or flour so is perfect for people with dietary requirements. But dietary requirements or not, people gobble this cake up.

Claudia Roden's Middle Eastern Orange Cake

2 large oranges, washed (preferably unwaxed)

6 eggs

250 gm almond meal

250 gm caster sugar

1 tsp baking powder

Slivered almonds to decorate (optional)

Place the oranges in a saucepan and cover with water. Boil the oranges for 2 hours. I often do this step a day or two ahead of time. (My aunt says that you can even freeze the whole, boiled oranges.)

Allow the oranges to cool, cut open and remove pips. Process in a food processor.

Preheat the oven to 190 degrees Celsius and butter and line a 24cm spring form pan.

Beat 6 eggs and 250gm caster sugar in the bowl of an electric mixer until voluminous and thick. Add in the almond meal, baking powder and liquified oranges. Stir together.

Pour the batter into the prepared tin and scatter the top with slivered almonds. Bake for about 45 minutes to 1 hour, or until a skewer can be inserted cleanly.

Leave to cool in tin for about 10 minutes before turning out. Dust with icing sugar and serve. Some double cream wouldn't go astray.