Recipe:Exotic orange cake
We all had this cake in the office last week - and demanded the recipe from our colleague Phyl Clarke. Give it a go.
EXOTIC ORANGE CAKE
This cake, which has a luscious pudding-like texture, can be traced back to Claudia Roden's Jewish orange cake. This is my version, which is quick, easy and low in fat, although it certainly doesn't taste as if it is. It has the bonus of using store-cupboard ingredients, if you need to whip up a last-minute treat. It works just as well as a weekend treat or as a grand finale to a dinner party.
4 medium oranges
250g caster sugar
250g ground almonds
6 eggs
1 rounded tsp baking powder
500ml orange juice
150g caster sugar
Stick of cinnamon
8 cardamom pods
Heat the oven to 170 degrees/gas three. Finely grate the skin of the oranges, making sure not to include the white pith, as this can be bitter. Pierce the oranges with a fork and put them in a bowl. Cover and microwave for four minutes, or until they are soft.
Allow the oranges to cool slightly before peeling them. Use a fork to steady the orange and a serrated knife to peel away the pith. Remove any pips. Cut each orange into quarters and put in food processor with any juice. Blend to a smooth puree. Add sugar, blend briefly and add the remaining ingredients, starting with the almonds. Blend to combine everything. Pour into a 24-centimetre loose-bottomed cake tin that has been buttered and dusted with flour. Bake for 35-40 minutes, until just golden and starting to pull away from sides of tin.
While the cake is in the oven make the syrup. Crush the cardamom pods in a pestle and mortar, discarding the shells. Put in a saucepan with the remaining ingredients. Heat gently to a boil, then simmer for a few minutes, to allow the sauce to thicken.
Serve at room temperature with a pool of the syrup. It is also good with some creme fraiche mixed with a little shredded mint.