Optional: Powdered sugar for dusting, or for making a glaze
Put the oranges in a pot with cold water to cover, bring to the boil, and cook for 2 hours. Drain and, when cool, cut each orange in half and remove the seeds. Then finely chop the skins, pith, and fruit in the processor (or by hand, of course).
Preheat the oven to 375?F
Butter and line an 8-inch springform pan with parchment paper.
Beat the eggs. Add the sugar, almonds, and baking powder. Mix well, adding the chopped oranges.
Pour the cake mixture into the prepared pan and bake for 30 to 50 minutes*, when a skewer will come out clean; I had to cover the cake with foil after about 20 minutes to stop the top from over-browning.
Remove from the oven and leave to cool, in the pan on a rack. When the cake is cold, you can take it out of the pan and dust it with powdered sugar. I made a glaze of powdered sugar and a tablespoon of orange juice because I thought the Cuties wasn't as sweet as the clementines. Nigella says the cake is best on the second day, and I agree.
Variations: Nigella says she?s also made this with an equal weight of oranges and lemons, in which case the sugar is increased to 1 1/4 cups.
The cutie orange is smaller than the clementine so I weighed the oranges instead of using a set quanity.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (272g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 291 (68%)|
|Amt Per Serving||% DV|
|Total Fat 32.3g||43 %|
|Saturated Fat 6.8g||34 %|
|Monounsaturated Fat 15.7g|
|Polyunsanturated Fat 5.9g|
|Cholesterol 793.1mg||244 %|
|Sodium 262.8mg||9 %|
|Potassium 446.6mg||12 %|
|Total Carbohydrate 7.4g||2 %|
|Dietary Fiber 3.4g||14 %|
|Sugars, other 4.1g|
|Protein 29.5g||42 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 427
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