Almond and Orange Cake RecipeOrigin: Scottish Period: Traditional |
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This cake brings together two ingredients that Dundee is famous for: almonds (it was the main importer for centuries) and oranges (think Dundee marmalade). Ingredients:
2 medium oranges 
Almond and Orange Cake Preparation:Method:Add the oranges to a large pan, half-fill with water then bring to a boil. Reduce to a simmer, cover and cook gently for about 70 minutes, or until the oranges are soft. Allow the fruit to cool until they can be handled then cut into quarters. Remove any pips and hard pith at this point. Add the oranges to a food processor and render to a pulp. Meanwhile, break the eggs into a bowl and whisk briskly for a few minutes before beating-in the sugar. Beat until light and creamy then fold-in the ground almonds and baking powder. Combine well then fold-in the orange pulp. Scrape the resultant batter into a deep 22cm loose-bottomed cake tin that's been buttered and lightly floured. Place in an oven pre-heated to 190°C and bake for about 50 minutes, or until a skewer inserted into the centre of the cake emerges cleanly. Allow to cool in the tin for a few minutes then carefully remove from the tin and allow to cool completely on a wire rack before serving. |
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