Reprinted with permission from The Book of Jewish Food by Claudia Roden

This quintessential Claudia Roden recipe has been imitated and endlessly adapted by chefs and home cooks around the world. It is classic in its simplicity of preparation, yet magical in its complexity of flavour.

INGREDIENTS:

• 2 oranges 
• 6 eggs 
• 250g (2 ¼ cups) sugar 
• 2 tablespoons orange blossom water* (see note 5)
• 1 teaspoon baking powder 
• 250g (9oz) blanched almonds, coarsely ground

METHOD:

1. Cook the oranges: Wash the oranges and boil them whole for 1½ hours, or until very soft.
2. Prepare the purée: Once cool enough to handle, cut open the oranges, remove the seeds, and purée the entire fruit — including the peel — in a food processor until uniform. Set aside.
3. Preheat the oven: Heat the oven to 190℃ / 375℉ / Gas 5. Line the bottom (but not the sides) of a 23 cm (9-inch) non-stick cake tin with a removable base. Alternatively, grease the bottom and dust with fine matzah meal. Set aside.
4. Mix the eggs and sugar: In a large bowl, using a handheld mixer or balloon whisk, beat the eggs and sugar until well combined — about 3 minutes.
5. Add flavour and dry ingredients: Stir in the orange blossom water, baking powder, and ground almonds. Mix well.
6. Add the orange purée: Fold the puréed orange into the almond mixture and stir thoroughly.
7. Bake: Pour the batter into the prepared cake tin and bake for 1 hour in the preheated oven.
8. Cool: Allow the cake to cool before turning out of the tin.

NOTES from me:

1. The temperatures above are for a static (non-fan) oven. If using a fan oven, reduce the temperature by 20℃ / 70℉.
2. Only line the bottom of the tin with baking paper — not the sides. Do grease the whole pan.
3. For a more delicate crumb, use finely ground almonds or almond flour.
4. Look for small, thin-skinned oranges.
5. If you can’t find Kosher for Passover orange blossom water, substitute with 1 tablespoon vanilla extract.

MAKE AHEAD:

This cake tastes even better a couple of days after it’s made. Store at room temperature for up to 5 days.