Orange-and-macadamia cake
6
Easy
2 hours
1 hour
“Baking over Pesach is a challenge as the ingredients are very limited. Claudia Roden’s classic almond-and-orange cake is perfect. It's sweet without being overwhelming and the delightful orange flavour comes through in every mouthful. I often make them in miniature bundt tins and drench in a citrus syrup. They also make a glorious dessert served with crème fraîche.” – Tracy Klass, comedian and cook, @atasteofklass_
Ingredients
Method
- 2 large unpeeled oranges
- 6 free-range eggs
- 250 g macadamia flour
- 250 g coconut sugar
- 1 t baking powder For the icing, whisk:
- 125 g icing sugar, sifted
- 1–2 T lemon juice
Method
Ingredients
1. Preheat the oven to 190°C. Wash the oranges, then boil in a little water for almost 2 hours (or 30 minutes in a pressure cooker). Allow to cool, then cut open and remove the seeds. Blend to a pulp in a food processor or blender.
2. Whisk the eggs in a large bowl. Add the remaining ingredients, mix thoroughly and pour into a greased 23 cm springform cake tin.
3. Bake for 1 hour. If the cake is still very wet, leave it in the oven for a little longer. Cool in the tin before turning out. Drizzle with the icing before serving.
Photographs: Myburgh Du Plessis
Production: Abigail Donnelly
Food assistant: Bianca Strydom
Comments