This recipe was first featured in 'A Book of Middle Eastern Food' published in 1968. In those days there were no food processors and you had to rub the cooked oranges through a sieve. It is a very moist cake that can be served as a dessert.
At a glance
Cuisine Middle Eastern
Recipe Type Dessert
Difficulty Easy
Preparation time 80 mins
Cooking time 60 mins
Serves 4 people
Ingredients
2 Oranges
6 Eggs
250 g (8.8oz) Ground almonds
250 g (8.8oz) Sugar
1 tsp Baking powder
1 Splodge of butter and sprinkling of flour for the cake tin
Step-by-step
Wash and boil the oranges unpeeled, in water to cover for 1 1/2 hours or until they are very soft. Let them cool, then cut them open, remove the pips and turn them into a puree in a food processor.
Beat the eggs in a large bowl. Add all the other ingredients, mix thoroughly and pour into a buttered and floured cake tin with a removable base if possible.
Bake in a preheated moderately hot 190ºC oven for about 1 hour. If it is still very wet leave it in the oven for a little longer. Cool in the tin before turning out.