Claudia Roden's Orange and Almond Cake


Taken from Claudia Roden’s ‘Book of Middle Eastern Food’, this recipe is a Passover favourite (made with ground almonds instead of flour). This type of cake is considered half pudding and half cake. If undercooked it makes a tasty dessert served with cream and it can never be overcooked as it is too moist to dry up - pure wizardry - give it a try!

Cooking Time: Preparation time 15 mins, cooking time 3 hrs

Serves: 6-8, easy


2 large oranges

6 eggs

0.5lb of ground almonds

0.5lb of sugar

1 tsp of baking powder

Butter for the cake tin

Equipment Needed: Chopping knife, food processor, whisk, large bowl, cake tin (with removable base)

Wash and boil the oranges unpeeled, in water to cover for 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 cake tin with a removable base if possible.

Bake in a preheated moderately hot 190ºC (370ºF) 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.