Tuscan orange cake
11 September 2006
Ingredients (makes about 24 portions)
18 eggs
680g caster sugar
50g plain flour
680g good almonds
11½ tsp baking powder
4 oranges, boiled gently for one hour, then blitzed
Method
Whisk eggs and caster sugar together until thick and mousse-like (for at least five minutes). Sift in the flour, then fold in almonds and baking powder. Fold in the orange purée.
Divide mixture between two large tins (buttered, lined and buttered again) and bake at 180ºC for 10 minutes, then 150ºC for 40 minutes. Cool before turning out.
Serve with whipped cream flavoured with orange liqueur and some caramelised orange segments. Drizzle with maple syrup if required.
Photo © Nick Smith
