[simonj]

This flourless cake is suitable for those with issues with gluten.
This is one of two flourless cakes I bake, the other - Fataipanni, I will write up soon.

The cakes origins are in the Sephardic tradition. These were the Jewish diaspora in Iberia before their expulsion in the late 15th century.

This light and delicious half cake-half sponge is very easy to do and can be prepped in two simple ways.

I think this was the first cake I ever baked - based on a recipe in the Times
I kind of plan to enter in in the Clifden Pony Show this year so wish me luck.

Ingredients
3 medium oranges
6 eggs, separated
200g sugar
200g ground almonds
1tsp baking powder

Method
Place the clean, whole and unpeeled fruit in water to cover, and bring to the boil. Simmer for 1½ hours or until soft, adding more water when necessary.
Drain the oranges, cut into quarters, discard any major pips, and whiz the rest, including peel, in the food-processor, then cool.
Heat the oven to 180C/Gas 4.
Beat the egg yolks and sugar together in a large bowl until pale.
Beat in the oranges, almonds, and baking powder.
Beat the egg whites until softly peaky and fold gently into the mixture.

Pour into a 23cm /9" spring form cake tin and bake for an hour, until firm to the touch (cover with a loose sheet of foil if over-browning). Cool in the tin and dust with icing sugar to serve.

Sometimes, as I did in this case, I divide the mixture into two tins and bake for about 35 minutes- that way with a whipped cream filling the cake can be served up more as a sponge cake.


Served with my own strawberries

[Sive]

That sounds delicious, simonj, and one recipe I will definitely try.....I can't wait to see what the oranges taste like......peel and all !
Is it very moist ?

[simonj]

Like a nice, mildly moist, sponge really when done that way.

[Her Outdoors]

Mmm - definitely one for me to try as I am a coeliac. Will post result.

[simonj]

[Her Outdoors]

Thanks - I am always delighted with a new recipe. One question! Does it have to be proper oranges? I have quite a few clemantines and wondered if they would work? I won't spoil it if they won't - I will get some proper oranges.

[paddy gardener]

What a great recipe! Looking forward to giving it a try!!!

[Her Outdoors]

Just taken it out of the oven and it smells superb. I made it in the 9" square tin, I will cut it in half tomorrow and fill it with cream.

Is it suitable for freezing? I have a glut of eggs at the moment (the hens are in fine form) and could bake a couple in advance.

Thanks for the recipe.

[simonj]

I dont know about freezing, it never lasts that long!
Try one and let me know how it goes

[simonj]