A Gary Rhodes recipe
Makes : 3 x 2lb (900g) cakes
3 whole oranges
12oz (350g) ground almonds
12oz (350g) caster sugar
½ tsp baking powder
9 eggs, size 3, beaten
The quantities here are quite large but using 3 oranges gives a stronger finished taste. If you cut the recipe down to a third, the flavour isn’t as good. This recipe also works well using 4 lemons instead of the oranges or a combination of lemon and limes. The cake freezes for up to a month.
Step One : Place the unpeeled oranges in a pan, cover with cold water and bring to a simmer. Cook for 1 hour, topping up with water when necessary. Remove oranges from the pan and allow any excess water to drain off. Cut into quarters. Remove all pips the puree the oranges, including the pith and the zest, in a food processor. Leave to cool.
Step Two : Preheat the oven to 180oC/350oF/Gas Mark 4. To make the sponge, mix together the ground almonds, caster sugar and baking powder. Whisk the eggs until the mixture trails off the whisk in thick ribbons. Fold in the almond and sugar mixture, then add the cooled orange puree. Pour the mixture into 3 x 2lb (900g) loaf tins, filling them by about two-thirds. Bake for 40-45 mins.
Step Three : The cakes are ready when they’re firm to the touch and if pierced with a knife, it comes out clean. Leave to cool before turning out of the tins. If the cakes sink in the centre once they have cooled, this will have no effect on the finished result – they are still delicious. They will keep for several days in an airtight tin.