I watched last week’s Food Safari on SBS and the cake looked so delicious that I thought I should give it a try. I got the recipe from the SBS Food Safari website and because I have some leftover dark choc chip that I thought would complement the refreshing tart taste of the orange with the choc chip and turn it into a Jaffa and almond cake. I made two batches of the cake – the original Orange and almond cake and the revised Jaffa and almond cake. I reserve the Orange and almond cake for church – but the Jaffa and almond cake is just great – moist and refreshing and the choc chip does complement the taste perfectly. I’m sure the Sephardic folks wouldn’t mind me improvising the recipe a bit! 🙂 The Flourless Orange and Almond Cake is apparently a traditional Passover dessert in Morocco, the Mediterranean and the Middle East.
Jaffa and Almond Cake
250g caster sugar
250g almond meal
1tsp baking powder
100g of dark choc chip (do without for the traditional Orange and almond cake)
Extra caster sugar for dusting before baking
Icing sugar for dusting after baking
Margarine or oil spray (for greasing the pan)
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 190C.
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 (peel and all). Add the almond meal and baking powder and blend.
Add choc chip using a wooden spoon or spatula if you’re making a Jaffa and almond cake – fold well.
Grease a 20 cm spring form baking pan with margarine (or vegetable oil spray) and dust with caster sugar.
Pour batter into the pan and sprinkle caster sugar on top and bake for 1 hour to an hour and a half or until the top is golden brown.
Dust with icing sugar to serve.