Monday 28 May 2012


Regular readers will know I cooked up a Spanish storm a couple of weeks ago. This is what we had for pudding, courtesy of Claudia Roden. It is a flourless cake made with eggs and ground almonds, then bathed in an orange syrup. You can make it the day before but as long as it has 4-6 hours to rest it's fine. Serve with cream or some lovely full fat Greek yoghurt. It is a lovely light zingy way to end a meal - and it is also a  very forgiving recipe....


4 eggs, separated
125g caster sugar
Grated zest of 1 orange
50g ground almonds
50g blanched almonds, finely chopped


Juice of 3 oranges (about 300 ml)
75g sugar
Cinammon stick

Pre-heat the oven to 180, gas mark 4

Grease and flour a 20cm cake tin, preferably with removable sides - I use baking parchment too as the cake is quite sticky when it comes out of the oven.

Beat together the egg yolks with the sugar, orange zest and all the almonds until creamy. Whisk the egg whites until stiff and fold them in. Pour mixture into the tin and bake for 45 minutes. Allow to cool then transfer to serving plate.

To make the syrup simmer together the orange juice with the sugar and cinammon stick until the sugar has dissolved. Prick the cake with a skewer all over then gradually pour over the syrup. I do it a little at a time to allow it to absorb - it takes a little while. Put the cinammon stick on top for decoration.

Leave to soak for as long as you can, then serve with cream or yoghurt.

1 comment:

  1. Could you make it with lemon as my family arn't keen on orange? (fussy lot!)