May I suggest that after chocolate, citrus is everyone’s favourite flavours? Flavours that excite the palate and add a refreshing touch. With that in mind, I am pleased to shares simply one of the best ever orange cakes. It’s moist and delicious.
The Exeter Food festival takes place each May and features local chefs and local products. I always like to to watch as many chefs in action as possible. What a way to discover a new restaurant!
Emily Scott really stood out at the festival. She’d made a fabulous spring vegetable risotto featuring the first asparagus of the year which I managed to taste and this orange cake. Emily is chef patron of the St Tudy Inn in the Cornish village of St. Tudy. Emily describes the Inn as “a warm and cosy atmosphere and a passion for simple, rustic cuisine, real ales and fine wines”. This year she was named among the most influential women in hospitality by CODE, a leading industry publication.
Emily has very fond memories of spending time in Bagnol en Forêt in the hills in Provence with her Grandmother and Grandfather. Her Grandmother made the cake with oranges from her garden. As Emily explains “Food is all about evoking memories and a sense of place.”
The orange cake is very moist and made in a slightly unusual way: You use every bit of the orange. I’d suggest you need about 5-600 gr of oranges. I’ve made it a couple of times now and I was surprised how such a liquid mix could result in a fabulous cake. A plus point for those following a wheat free diet, this is gluten free. Be patient, it will take at least 45 minutes to cook.
Emily Scott’s Orange and Almond Cake
Emily Scott's Orange and Almond Cake
- 2 large oranges weighing 5-600 gr
- 100 gr soft light brown sugar
- 200 gr caster sugar
- 250 gr ground almonds
- 6 medium eggs weighing approx 50 gr each
- 7 gr baking powder
- Grease a 26 cm cake tin and line with greaseproof or baking paper. A spring loaded tin is ideal
- Place the oranges in a large saucepan. Cover with water and simmer for 3 hours. Check occasionally to ensure that the water has not boiled dry
- Pre heat the oven to 180C
- Roughly chop the cooked oranges and discard any pips. Using a food processor (eg magimix) and blitz to a pulp.
- Place both the sugars into a Magimix with the eggs, mix until pale in colour, fluffy and doubled in size. Emily prefers to use the Magimix for this, but you could use a stand mixer
- Fold in the almonds and baking powder.
- Pour mixture into prepared tin and place in the oven for around 45 minutes or when cooked. Test with a skewer. If it comes out clean and dry, it is cooked.
- Serve warm with a dollop creme fraiche. It is equally good cold.
St Tudy Inn
St Tudy, Cornwall
01208 850 656