A super-moist and featherlight cake, it has bitter hints of orange peel and gentle pops of cardamom. Serve and enjoy any time of the day. 

Serves
8-10

Preparation

20min

Cooking

1hr
20min

Skill level

Mid
By
Average: 3.9 (44 votes)
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Ingredients

  • 2 unwaxed oranges (about 280 g including skin), roughly chopped
  • 5 eggs, separated
  • 200 g caster sugar
  • 225 g ground almonds
  • small pinch of ground cardamom seeds
  • pinch of saffron threads, soaked in warm milk
  • 2 tbsp flaked almonds
  • 2 tbsp sifted icing sugar

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Instructions

Preheat the oven to 180°C, then line the base and side of a 23cm springform cake tin with baking paper.

Place the oranges in a saucepan with 1 tbsp water. Cover with a lid and cook gently for 30 minutes, or until soft and the liquid has evaporated. Remove the pan from the heat and cool, then place the oranges in a blender and finely chop. Alternatively, use a knife.

Whisk the egg whites in a clean, dry bowl until they form soft peaks. Gradually stir in half the caster sugar and continue to whisk for 1 minute.

Next, in a separate bowl, whisk the egg yolks together with the remaining caster sugar for 2–3 minutes. Whisk in the oranges, then gently fold the ground almonds, cardamom seeds and saffron into the milk. Using a large metal spoon, slowly fold in spoonfuls of the egg whites until everything is well combined.

Pour the mixture into the prepared tin, sprinkle the flaked almonds over the top and bake in the oven for 50–55 minutes, checking every 20 minutes or until golden brown.

Leave the cake to cool in the tin before turning out and dusting with icing sugar. Store the cake in an airtight container for 2–3 days.

 

Note

• Use gluten-free icing sugar to make this cake gluten-free.

 

Recipe and image from Indian Made Easy by Amandip Uppal (Murdoch Books, $39.99). Read our review and find more recipes here