Annabel Langbein’s our Weekend Treats guest today and here is her Egyptian Orange and Almond Cake recipe.
Egyptian Orange and Almond Cake by Annabel Langbein:
This deliciously tender cake is inspired by a classic Claudia Roden recipe. Use organic or spray-free oranges if possible.
Ready in 2¾ hours
seeds from 8 cardamom pods, finely chopped
3 cups ground almonds
1½ cups sugar
1 tsp baking powder
Put the oranges, whole and unpeeled, in a pot, cover with water and bring to a boil.
Reduce heat and simmer until very soft (1½ hours). Set aside to cool, then cut open and discard the pips. Place flesh and skins in a food processor and whizz to form a purée.
Preheat oven to 170°C fanbake. Grease the sides of a 22-23cm springform cake tin and line the base with baking paper.
Beat the eggs in a large bowl. Add orange purée and all other ingredients and mix thoroughly. The mixture will be very wet.
Pour into prepared cake tin and bake until it is set and a skewer inserted into the middle comes out clean (about 1 hour).
If the cake is still very wet, cook a little longer. Allow to cool in tin before turning out.
Store in an airtight container in the fridge for up to a week.
© Annabel Langbein Media 2018
Just one of the delicious fresh recipes in A Free Range Life: Together, by Annabel and Rose Langbein (Annabel Langbein Media, RRP $24.95), available at Paper Plus and all good bookstores and supermarkets nationwide.
The Long Lunch with Lynda Hallinan, 12pm - 3pm on RadioLIVE and streaming live to the rova app on Android and iPhone.