This cake is mysterious, surprising, with distant echoes that resonate, but above all, an explosion energizing flavor. This is the Middle Eastern Orange Cake by Claudia Roden (a cookbook writer originally from Cairo), a biscuit "flourless" of Sephardic origin replacing the flour with almond cake served as a resounding success. He has carried its taste, texture and aroma. I recommend it, together with low sugar whipped cream, dipped in chocolate, sprinkled with icing sugar or why not, filled with a light cream ... It is these types of foods that awaken the taste buds and imagination to par.
Middle eastern orange cake
2 oranges washed whole
250 g of raw almonds 250g sugar
6 eggs 1 envelope yeast cdc
1 cardamom (ground seeds)
Boil oranges for two hours and let cool.
Preheat oven to 180 degrees and cover bottom of pan with baking paper. Spread butter walls. Chop almonds and book v5 TMX 10s. Chop the 10s sugar v10. Place the oranges cut into quarters and seeded into the robot. Chop to a puree TMX v6 10s. Add remaining ingredients and mix TMX v4 10s. Pour into pan and bake for 1 hour, the first 40 minutes covered with foil. When cold unmold.
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