Macrobiotic Chef, Counsellor (and fiancé) Nicky Clinch prepares to make a wish and blow out the candles on her Orange & Almond Birthday Cake. This is a recipe which has graced these pages previously, and is always worth revisiting. Dead simple to make, moist and delicious to eat. To quote Nicky, after this shot was taken: ‘It’s the best cake I’ve ever had!’ Thanks to Jessica Lehmann, who passed on this adaptation from the original Claudia Roden recipe.
Orange and Almond Cake
2 Oranges
6 Eggs
250 g (8.8oz) Ground almonds
Rice Syrup/Maple Syrup
1 tsp Baking powder
butter and sprinkling of flour for the cake tin
Icing
White Almond Butter
Vanilla Essence
Orange Rind
Oat or Rice Milk
Maple Syrup
Wash and boil the oranges unpeeled, in water to cover for 1 1/2 hours or until they are very soft. Let them cool, then cut them open, remove the pips and turn them into a puree in a food processor.
Beat the eggs in a large bowl. Add all the other ingredients, mix thoroughly and pour into a buttered and floured cake tin with a removable base if possible.
Bake in a preheated moderately hot 190ºC oven for about 30 mins. If it is still very wet leave it in the oven for a little longer. Turn out of tin and leave to cool before Icing.
For the icing, heat Almond Butter in a Saucepan with Vanilla, Orange Rind and a little sweetener. Add Oat or Rice Milk. Leave to cool in water bath, before spreading on cake.
