Cumquat Almond Cake
This marvellous Moorish (moreish) cake, a version of Claudia Roden’s better known Orange Almond Cake, is so moist it can also be served as a pudding with thickened cream. I sometimes slather the top with melted dark “Lindt Orange Intense” chocolate for a jaffa-like flavour.
Inroduction
About this Recipe
- By: Sheridan Rogers
This marvellous Moorish (moreish) cake, a version of Claudia Roden’s better known Orange Almond Cake, is so moist it can also be served as a pudding with thickened cream. I sometimes slather the top with melted dark “Lindt Orange Intense” chocolate for a jaffa-like flavour (see Tip below).
Ingredients
- organic cumquats 500g, washed
- organic or free range eggs 6
- sugar 250g
- ground almonds 250g
- baking powder 1 teaspoon
Trim any remaining stalks from the cumquats. Place them in a medium large saucepans, cover with water and bring to the boil. Turn down heat and simmer for 15 minutes.
Drain the cumquats. When cool enough to handle, cut them in half and remove any seeds. Place in a food processor or Thermomix and process to a pulp.
Preheat oven to 200C (180C fan-forced). Line a 25cm springform pan with baking paper and grease sides.
In a large mixing bowl, whisk the eggs until fluffy and gradually add the sugar. Whisk until eggs are voluminous. Add the almonds, baking powder and pulped cumquats and combine well. Pour into prepared tin.
Bake 45-55 minutes or until a skewer inserted in the middle comes out clean. Remove from oven and leave in tin 10-15 minutes before turning out.
Tip: to make the Chocolate Orange Ganache, break 300g Lindt Orange Intense Chocolate into pieces into a heatproof bowl. In a small saucepan, bring 125ml (1/2 cup) pouring cream to boiling point and pour over the chocolate. Stir vigorously until smooth and glossy. Leave to cool a few minutes. Pour over cake on a rack, smoothing sides with a spatula.