The base for this cake is a whole boiled and pureed orange with an almond batter. It is a creation of Middle Eastern origins, made famous by cookbook author Claudia Roden. Our version is the perfect balance of moisture and crumb – the inspired addition of white chocolate balances out any bitter notes. Heavenly!
Looking for more orange cake recipes?
Ingredients
Method
Place washed and unpeeled whole orange in a medium saucepan with enough water to cover. Bring to the boil; simmer for 1½ hours or until orange is tender. Top up pan with boiling water as needed to keep orange covered. Drain; cool orange to room temperature. Discard ends from orange. Halve orange; discard seeds.
Preheat oven to 160°C/325°F. Grease a 20cm {8-inch} springform cake pan; line base and side with baking paper.
Process orange, including rind, until pulpy. Add eggs and butter; process until smooth. Transfer mixture to a large bowl. Stir in white chocolate, sugar, almond meal and sifted baking powder. Pour mixture into pan.
Bake cake for 1 hour 20 minutes or until a skewer inserted into the centre comes out clean. Cool cake in pan for 25 minutes.
Remove cake from pan and sprinkle with extra grated chocolate. Serve warm or at room temperature.
Note
- Tip Depending on the design of the springform pan you’re using, lock the base in upside down so that the base is level; this will make it easier to remove the cake from the base.
Do ahead The cake is best made on day of serving.
Serving suggestion Dust with sifted icing sugar and serve with thick (double) cream.
