Ingredients
2 large orange
2 free range eggs
220g caster sugar
210g ground almonds
4g baking powder
Verjuice Icing
480g icing sugar
50g melted butter
60ml Verjuice
10ml lemon juice
2 large orange
2 free range eggs
220g caster sugar
210g ground almonds
4g baking powder
Verjuice Icing
480g icing sugar
50g melted butter
60ml Verjuice
10ml lemon juice
Join Maggie's Food Club
Become part of a wonderful community of discerning food lovers. It's completely free!
Join Maggie's Food ClubBy subscribing you agree to with our Privacy Policy.
Methods
1
This cake is based on the Claudia Roden original and each year we make it with our Poor Man’s Oranges that are delightfully bitter but you can use any oranges to hand, though they will be sweeter.
METHOD
2
Place the oranges into a saucepan and cover with water. Bring to the boil and simmer for approximately 1-1 ½ hours or until the oranges are soft. Drain and set aside to cool completely.
3
Pre heat the oven to 180C.
4
Once the oranges are cool, cut in half and remove any seeds. Place oranges whole into a food processor and pulse until chopped, but not completely pureed.
5
Line a 20 cm spring form pan with baking paper.
6
In a large bowl beat the eggs with an electric beater, add the sugar, almonds and baking powder and mix well. Fold in the processed oranges and pour into the prepared cake pan.
7
Bake for 50-55 minutes (checking after 40 minutes you may need to cover the top of the cake with foil if it is becoming too dark). Remove cake from the oven and allow it to cool in the tin. Once cooled ice with the Verjuice icing.
8
To make the icing, combine the icing sugar, melted butter, Verjuice and lemon juice. Mix until smooth and liberally spread over the top of the cake.
1
This cake is based on the Claudia Roden original and each year we make it with our Poor Man’s Oranges that are delightfully bitter but you can use any oranges to hand, though they will be sweeter.
METHOD
2
Place the oranges into a saucepan and cover with water. Bring to the boil and simmer for approximately 1-1 ½ hours or until the oranges are soft. Drain and set aside to cool completely.
3
Pre heat the oven to 180C.
4
Once the oranges are cool, cut in half and remove any seeds. Place oranges whole into a food processor and pulse until chopped, but not completely pureed.
5
Line a 20 cm spring form pan with baking paper.
6
In a large bowl beat the eggs with an electric beater, add the sugar, almonds and baking powder and mix well. Fold in the processed oranges and pour into the prepared cake pan.
7
Bake for 50-55 minutes (checking after 40 minutes you may need to cover the top of the cake with foil if it is becoming too dark). Remove cake from the oven and allow it to cool in the tin. Once cooled ice with the Verjuice icing.
8
To make the icing, combine the icing sugar, melted butter, Verjuice and lemon juice. Mix until smooth and liberally spread over the top of the cake.
