Servings: 6 to 10
When you see that you have to boil oranges for 2 hours to make this recipe from Middle Eastern cookbook author Claudia Roden, you may be tempted to thumb to another cake, but I implore you to stay put. When you boil oranges for that long, their bitterness slips into the water, so you can take advantage of the whole orange, thick spongy pith and all. When you blend your soft, chastened oranges in a food processor with a handful of other ingredients, you get a creamy, gluten-free, dairy-free batter. After it bakes in an unusually hot oven for a good hour, you get a cake that browns at the edges but looks like something between a tres leches cake and an Orange Julius on the inside. It sets up just barely, staying so pudding-like that, when you cut into it, if you haven’t read this far, you will think you screwed something up. You didn’t.
Reprinted with permission from Food52 Genius Recipes by Kristen Miglore, copyright © 2015. Recipe courtesy of Claudia Roden. Published by Ten Speed Press, an imprint of Penguin Random House LLC.
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A word of warning to everyone: This recipe comes from a British site and the time and temperature are off. IThe first time I tried it, it was burned after 50 minutes. I did some research and found that the temperature is supposed to be 360F not 400F and it cooks for 50-60 minutes. Shame on you Fine Cooking for not double checking the instructions!
Amazing! I made this cake last night for a small dinner party. It was a real hit. One of the best cakes I have ever made. I prefer making my own almond flour using whole almonds (not blanched) as the textue is more rustic. I used my vitamix for puree the oranges which made them light and silky smooth. Serve it with crme fraiche and a nice dessert wine!
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