I could make a fortune with this recipe, but will share it with you instead. To enjoy when oranges are in season. Will only recommend you not to cheat about the organic orange. If you don’t have one – one is all you will need – then peel your orange before starting. It will lose in taste, but you will not end up eating baked pesticides and waxes. My oranges and almonds are from the organic farm Agricortese, just in case you will learn something about the Ribera region.
- For an average cake you will need:
- one organic orange, cut into pieces eventually de-seeded
- 50 gr of unpeeled almonds (organic as well)
- 3 eggs
- 250 gr plain flour or a mix of your choice
- 250 gr of sugar
- baking powder
- small glass of sunflower or mild olive oil
- small glass of milk or substitute
a mixer with blades – this is mandatory
Pre heat your oven at 180 C. Put the orange and the almonds in your mixer and blitz untill you have a paste. Add the eggs, the dry ingredients and then – with blades on medium speed – enough oil and milk to reach a cake consistency. Not too runny, but better runny than stiff. (a Michelin’s star recipe, I know, I know)
The batter looks like this when put into your baking tin. As for this, do as you please… grease and flour the tin, line it with parchment, with reusable foil – like me – or simply go for a non sticky tin. I have none.
Put into your oven and lower the temperature to 160 C and…. baaake (as in GBBO) for almost an hour. At the end you will have a soft, delicious cake, full of flavour but without fuss. No need for icing, powder sugar od layers of jam. Just this.