Miss Kooky Cook has returned to University Life ( University of Nottingham ) and is training to be a secondary level science teacher and as a result she has not had time to bless her self .
I have never knew I could work this hard in my life , I should rename the blog the sad desk as it is where I spend about a two thirds of time with the other third being spent in school .
I am home for the Easter holidays ad have a little more time on my hands so I thought I would return to cooking with my absolute favorite cake Flour-less orange cake
.
This a cake kicks all the boxes , it is delicious , very easy to make , it keeps for ages , it is gluten and dairy free, it has cross over between tea time treat and diner party dessert . It also fills a very trendy foodie niche is inspired by middle eastern cooking ,in short it is a hard working , adaptable ,simply marvelous cake
Orange and almond cake
Inspired by Claudia Roden's Middle astern cooking
Ingredients
cake
1 Orange
1 Lemon
2 green cardamon pods (optional )
6 medium eggs
150 g of caster sugar
200 g of ground almond
splash or orange blossom water ( optional)
citrus glaze
juice and zest of an orange
juice of a lemon
three tablespoons of caster sugar
Place your citrus fruit in a sauce pa of cold water along with a couple of bashed cardamom ( if using ) bring to a simmer and cook for about an hour until fruit can be pierced easily with the edge of a spoon
Chop fruit roughly removing pips and pulse i a food processor to a rough puree . You ca see from the picture above that we used the small chopper , as the fruit is so soft after cooking
Give your eggs a quick whisk
Using electric beater to combine ground almond , fruit pulp , sugar , orange flower water
Pour in to a oiled cake tin
bake in a preheated at 170 fan for about 45 minutes and go and have a picnic in the garden
after 45 minutes cake is done when slightly domed , this cake will not rise as much as a flour based cake
You can see from the pictures that my garden picnic distracted me and I left the cake in a little too log as it browned around the edges , but this cake is forgiving as we shall glaze him and he will be beautiful
Citrus glaze
place all the ingredients in a sauce pan and cook until it is syrupy, you know your on the right track when it's start to smell a little like marmalade
pour over the inverted cake ad leave to cool
this cake will keep for about a week once it is covered , serve with creme fresh , cream or as seen in picture above with thick set Greek yogurt