THAT flourless orange cake by Claudia Roden 🧡🧡

THAT flourless orange cake by Claudia Roden 🧡🧡 My favourite top tip for this cake is to steam the citrus so the fruit is less “gluggifying” - (that’s a word). And add salt! Old timey baking recipes often don’t have salt in them and it is crucial to have that seasoned spark. Use orange, tangelo, mandarin or a combination. This cake is no place for grapefruit or lemon.  500 g orange coloured citrus (not Sevilles) 300 g egg (from approx 6) 250 g blanched almond meal 225 g caster sugar 5 g baking powder  2 g fine sea salt 40 g flaked almond  Heat the oven to 170°C and line a 23 cm square/round tin with oil spray and paper on the base and sides.  Wash the citrus then steam on med-high for 30 - 40 minutes to skewer piercing tenderness. Cool to lukewarm with the lid off.  Swizzle the almond meal, sugar, baking powder and salt in a wide bowl and set aside. Crack the eggs into a jug and set aside.  Trim the pedical (where it is connected to the tree) off and discard, chop into chunks, pick out any seeds and pulse in a food processor until the rind pieces are the size of teeny peas. I like to weight the pulp to 400 g for my ❤️ of 🤓. Stream the eggs in while the processor is continuously whizzing until you have a slightly bubbly orangey slush. Scrape into the almond meal bowl. Hand-whisk all the ingredients together thoroughly. Scrape the batter into the lined tin. Scatter the almonds across the top. Bake for 30-40 minutes until the cake has a mottled orange and dark brown surface. A skewer inserted into the centre comes out clean/internal temperature is 95°C.  Cool the cake in the tin. I brushed a little poached cumquat syrup over the top to give it a sheen but no need for soaking syrup. This cake is the most moistest!  P.S. Do you love this cake? Did you have too much through the 90s where it was EVERYWHERE?!?

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