If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
Author Notes: I recently came across a video of Nigella Lawson making a clementine cake. The first step involved boiling the fruit for two hours and then blending it to make a purée; skin and all. It just made sense. I’ve made an orange cake before using just the zest, and so good though as it is, if you’re looking for a real hit and punch of citrus, you want to try this.
This cake is completely gluten-free (if you’re fussed about that kind of thing), has no butter or oil present (whaaat), and without exaggeration, possibly the most moist cake that I’ve ever eaten. I seriously don’t know how this crazy chemistry works, but it does, and makes it react into something so damn delicious! Try it, please. —Kirthana | Theblurrylime
Serves: 6 - 8
1 or 2
oranges (about 200 grams)
grams ground almonds
teaspoon baking powder
Icing sugar, for dusting over the top (optional)
- Bring a pot of water to the boil and immerse the orange into it. Reduce the heat slightly and boil it for 2 hours. Remove and cool. Cut into half and get all the pips out; retain the outer skin and pulp. Add the orange(s) to a blender and purée with the sugar until smooth.
- Preheat oven to 180 C / 360 F and line a 8” spring-form pan with baking parchment.
- Pour the batter into the pan and bake for 50 - 60 minutes. If the top of the cake starts to brown too quickly, cover with foil after 35 - 40 minutes and continue cooking. * Insert a skewer into the center of the cake once you think it’s done, to ensure that it’s fully cooked through - it should come out clean.
- Place the pan on a wire rack and cool completely before unmoulding. Dust with icing sugar and serve.