Simplicity is what I love the most about a flourless orange almond cake. More than that is what the result that this little effort yields. Taken from a beautiful Venetian Cook Book called Polpo, its spirit really echoes that mysterious conjuring which lies at the heart of Italian cooking: Goodness and simplicity. I don’t mean this lightly. I once made a flourless orange almond cake with a stiff, pale orange, you know… the one fruit left abandoned in the bowl—and let’s just say the results were middling. Using perfectly fresh and locally sourced ingredients really counts here, as this cake contains no essences, powders or fats.
For the topping I use a basic lemon icing with 4 tablespoons of double fat plain yoghurt. However, you could keep it simple by serving with some whipped cream. If the cake is quite zesty, consider folding some yoghurt into the cream.
We like to buy our fresh produce from Comrade Carrot in Observatory or from their stand Sundays at the ERF 81 Food Market at Tyisa Nabanye (For inquiries contact Mosima Mcdonald Pale on 079 323 7990).
1. Boil carrot and orange for around 40 minutes on a high heat, or until orange skin is soft. The orange should be cooked whole and the carrot should be peeled.
2. Mix your eggs and brown sugar until creamy, sugar dissolves.
3. Place orange and carrot under cold water until they are cool enough to hold, and blitz in food processor until you have a fine paste.
4. Add flour and orange/carrot mixture into the eggs and stir with a whisk.
5. Grease a 50cm ϕ, round baking tin and pour in the cake mixture. Your cake should be no more than 2cm deep.
6. Preheat oven.
7. Bake for 30 minutes at 170° C (electric oven) or 150°-160° C (gas oven).