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Egyptian Orange and Almond Cake
2 oranges 6 eggs seeds from 8 cardamom pods, finely chopped 3 cups ground almonds 1½ cups sugar 1 tsp baking powder
© Annabel Langbein Media
Put the oranges, whole and unpeeled, in a pot, cover with water and bring to a boil. Reduce heat and simmer until very soft (11⁄2 hours). Set aside to cool, then cut open and discard the pips. Place flesh and skins in a food processor and whizz to form a purée.
Preheat oven to 170°C/340°F fanbake. Grease the sides of a 22-23cm/9in springform cake tin and line the base with baking paper.
Beat the eggs in a large bowl. Add orange purée and all other ingredients and mix thoroughly. The mixture will be very wet.
Pour into prepared cake tin and bake until it is set and a skewer inserted into the middle comes out clean (about 1 hour).
If the cake is still very wet, cook a little longer. Allow to cool in tin before turning out. Store in an airtight container in the fridge for up to a week.
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