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THE CITRUS SEASON IS IN FULL SWING, so when my daughter asked me to make a gluten free cake for a party I knew what it was to be – but where was the recipe?  I wanted to use Claudia Roden’s orange cake from her fabulous Middle Eastern Cookbook, but whom had I lent it to?  I just had to ‘fudge it’.

SO HERE WE HAVE the accidental orange and nut cake and, I must say, it was actually better than the original which can be a little dense – that’s the way cooking goes. I will definitely be cooking it again.


2 large navel oranges – because they have no pips – or any ripe, juicy oranges but you will just have to remove the pips after you have boiled them.
5 eggs
1 1/4 cups soft brown organic sugar (you can use caster)
2 1/2 cups ground almonds 
2 tsp baking powder

Heat oven to 170oC
1.  Place oranges in saucepan, cover with water and boil for one hour.  Remove from water and cool.
2.  In a food processor beat eggs and sugar until pale and creamy.
3.  Add nut-meal and baking powder.
4.  Add cool and chopped oranges and whiz until a smooth consistency.
5.  Place in a lined and buttered spring-form pan and bake for approximately one hour.  Let it cool in the pan before removing to cooling tray.

The only piece left!

UPDATE JULY 2017.  It’s now six years since I posted this recipe and it’s a cake I return to over and over again because it is so delicious.  Oranges are in season again and I seem to have another gifted basketful on my doorstep every time I come home, therefore  it seems a shame not to be creative with them and use them every which way you can.

I HAD FRIENDS COMING AROUND FOR DINNER THE OTHER DAY, and decided on a spicy Moroccan lamb tagine and this cake was perfect for dessert – I served it with slices of fresh orange (skin off and chilled) with a vanilla flavoured yoghurt.  I hope you enjoy it as much as we do.


Chocolate and hazelnut cake


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