Flourless Orange and Almond Cake is a classic Passover dessert drawing on the Shepherding traditions of Morocco, the Mediterranean and the Middle East where citrus is widely available.
The first time I tasted this cake was at the Producers of McLaren Vale served by Tori Moreton herself, on a visit my gastronomy class made to her vineyard last winter. The combination of zesty orange and rich nutty flavour of the almonds burst with beautifully fragrant, bold flavour, perfect with a cup of strong coffee. The following recipe is by home-cook Batia Slater, who was a guest on SBS's show Food Safari, the link provides a video of the cake being prepared.
Ingredients: 2 oranges, 6 eggs, 250g caster sugar, 250g almond meal, 1tsp baking powder, Extra caster sugar for dusting before baking, Icing sugar for dusting after baking, Margarine or oil spray (for greasing the pan)
Method: Wash oranges and place unpeeled, in a pot of boiling water for 2 hours. Drain the water and allow the oranges to cool. This can be done ahead of time. Preheat oven to 190°C.
Break 6 eggs into a mixing bowl or blender. Add caster sugar and beat or blend together.Place the two oranges into the egg mix. Break up the oranges and then blend together to a smooth consistency. Add the almond meal and baking powder and blend.