a holiday recipe with salt salon
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The perfect final touch to your festive table, courtesy of the visionaries behind Salt Salon. This deceptively simple flourless cake has a delightfully moist texture from boiled citrus and ground nuts, and is a recipe adapted from the esteemed food writer, Claudia Roden.
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ingredients
2 large oranges
(I like to use Cara Cara oranges)
6 eggs
227 ground almonds / almond flour
160g sugar
1 teaspoon baking powder
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method
1. Wash the oranges. Leaving them unpeeled, take the washed and unpeeled oranges and simmer them in a pot of boiling water. Cover with a lid to simmer for 2 hours.
2. After 2 hours, take the oranges out of the pot and leave to cool down to room temperature.
3. Once cooled, cut the oranges into quarters. Remove the seeds from inside, and nothing else.
4. Take the cut oranges and put them in a blender to blend into a puree. (Yes, every part of the orange, including the peel and rind too!) Blend till smooth and set aside.
5. Preheat the oven to 200 degrees celsius. In a large bowl, measure out the ground almonds and baking powder. Sift and whisk these dry ingredients until incorporated.
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6. In a separate bowl, beat the eggs lightly. Then, add the sugar and the orange puree and mix with a whisk until incorporated.
7. Take the bowl of wet ingredients (the egg, sugar and orange puree mixture) and pour it into the bowl of dry ingredients (the flour and baking powder mixture). Fold the batter with a spatula until the dry and wet ingredients become one. Try not to overmix the batter.
8. Brush or oil a 9" cake tin to prep the tin for baking. I like to save butter wrappers and wipe the insides all around the tin to coat it in a thin layer of oil so as to prevent the cake from sticking during baking.
9. Pour the batter into the oiled cake tin and bake it in the oven for 45 min - 1 hour. The duration will vary across different ovens, but the key is to look out for a slightly golden brown top. If you poke a stick through the middle of the cake and it comes out clean (without wetness or uncooked batter), your cake is ready to come out from the oven.
10. Leave the cake to cool to a cooling rack for about 15 minutes, and then remove it from the cake tin right after. Your cake will now be ready to be enjoyed with an optional dollop of whipped vanilla cream!
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