Recipe of the Week
Each week we’ll bring you a tasty recipe passed down by Emanuel families, from the Emanuel School Community Cookbook, The Family Meal.
From the Kitchen of Michelle Jocum
Orange and Almond Cake – suitable for Passover (non-dairy)
Ingredients
2 large oranges
5 eggs
250g ground almonds
220g sugar
1 tsp baking powder
icing sugar to dust
Directions
Preheat the oven to 180oC.
Lightly grease a springform tin and line the base with baking paper.
Scrub the orange skin under warm running water to remove the wax.
Place the 2 whole oranges in a saucepan and boil for 55 minutes.
Remove from the water and set aside to cool.
Using a plate to catch the juice, cut the oranges into quarters and remove the pips.
Blend the oranges including the skin in a food processor until they turn to pulp.
Beat the eggs in a large bowl until light and fluffy.
Add the orange pulp, sugar, almonds, and baking powder to the bowl and mix thoroughly. Pour into the baking tin.
Bake for 1 hour or until the cake is firm to touch and golden in colour. Bake the cake a little longer if it is still wet.
Cool before turning it out.
Sift icing sugar on top once cool.
Can be made during Passover without baking powder
Serves 8
You can order the Emanuel School Community Cookbook, The Family Meal by contacting rubykb@gmail.com