Monday, April 20, 2009
Oranges and Chocolate
Nigella and I do not always agree. She's obviously fun and makes yummy things but her recipes aren't quite right. At least whenever anyone I know has tried them. I'm sure when she makes them they are delicious but somehow not so much when I do. The exception is this cake, like a jaffa cake but twice as delicious and lasts forever since you have to eat teeeny little slices. You should probably eat it. I am.
2 small thin-skinned oranges, approx. 375g total weight (or 1 large)
1 teaspoon baking powder
1/2 teaspoon bicarbonate of soda
200 g ground almonds
250 g caster sugar
50 g cocoa
orange peel, for decoration
Put the whole orange or oranges in a pan with some cold water, bring to the boil and cook for 2 hours or until soft.
Drain, and when cool, cut the oranges in half and remove any big pips.
Then pulp everything - pith, peel and all - in a food processor.
Preheat the oven to gas mark 4/180°C Butter and line a 20cm springform tin (or 350 for us in les etats unis)
Add the eggs, baking powder, bicarbonate of soda, almonds, sugar and cocoa to the orange in the food processor. Run the motor until you have a cohesive cake mixture, but slightly knobbly with the flecks of puréed orange.
Pour and scrape into the cake tin and bake for an hour, by which time a cake tester should come out pretty well clean. Check after 45 minutes because you may have to cover with foil to prevent the cake burning before it is cooked through, or indeed it may need a little less than an hour; it all depends on your oven.
Leave the cake to get cool in the tin, on a cooling rack. When the cake is cold you can take it out of the tin. Decorate with strips of orange peel or coarsely grated zest.
Those, like me, with American measuring spoons and stoves and cups should find translations here.
Also: if you are trying to keep cats out of flower beds you can put the water you in which you boiled the oranges over your garden.