Thursday, June 16, 2011

I've been making Claudia Roden's Orange and Almond Cake for years. I think I was initially attracted to it because it's a perfect ending to a Passover meal. I appreciate it now because it's a snap to make and always delicious, it's full of nutrients (for a cake anyway) and...I can eat it. "I can eat it" is an important food category for me these days, as you might imagine.

If you don't like the full on flavor of oranges, this cake isn't for you as it's made with two whole oranges, from juice to peel. Obviously you'd only want to make this with organic oranges as you probably don't want to feed your loved ones the food wax found on the non-organic variety.

I've made this cake for years and always used to grind the almonds myself in my trusty old food processor which made for a rustic, slightly gritty cake. Now that I keep big bags of almond meal in the freezer, I love how much lighter and more delicate this cake can be. (I use the same weight of almond flour as ground almonds in the recipe.) It's an elegant finish to any meal but it's still sturdy enough that you could keep it on the springform base, wrap it in foil, and take it along for a picnic. That's what I plan on doing, if summer ever comes.......

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