This is one of my very favourite recipes to make at this time of year. Oranges are at their peak and this freefrom recipe makes the most of them by using them whole. You’ll need an electric mixer to purée the cooked fruit, as it needs to be as smooth as possible.
It makes a great cake for every day eating with a cup of tea, a delicious dessert or even a birthday cake, studded with gold candles.
St Clement’s Cake
Makes one 24” round cake – serves 10-12 people
N.B. recipe uses UK metric cups
2 small oranges
1 cup Doves Farm plain white flour
1 Tablespoon gluten free baking powder
4 large eggs at room temperature
1/2 teaspoon salt
1 1/2 cups golden caster sugar
1 1/2 cups ground almonds
2/3 cup olive oil
Zest of 1 large orange and some flaked almonds to decorate
1) Cut the lemon into quarters and throw out the pips. Cut the orange into eight and discard the pips
2) Put the oranges and the lemon in a large pan and add enough water to cover them. Bring to a boil, then simmer and cook uncovered for 30 minutes.
3) Drain and allow to cool.
4) Put the citrus into a food processor (the Vitamix is amazing here) and chop it up finely, then set aside.
5) Preheat oven to 160 C (350 F)
6) Sift flour and baking powder together into a bowl and set aside.
7) In the electric mixer, combine eggs and salt, beat until foamy for 2 – 3 minutes
8) Gradually add in the sugar, and continue to mix. Gently fold in the flour mixture using a spatula. Stir in chopped oranges and lemon, almonds, and olive oil until just incorporated.
9) N.B. Mix very carefully and quickly as it is easy to over mix.
10) Pour the batter into a greased tin.
11) Bake for about 40-50 minutes, or until a cake tester comes out clean and the top is nicely golden.
12) Allow to cool on in the tin for 20 minutes, then remove the tin and allow to cool on a wire rack for a further hour. Decorate just before serving