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Almond and Saffron Cake

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.

Almond and Saffron Cake

Serves 8–10 | Preparation time: 1 hour | Cooking time: 50–55 minutes

FRESH

2 unwaxed oranges (about 280g including skin), roughly chopped
5 eggs, separated

SPICES

small pinch of ground cardamom seeds
pinch of saffron threads, soaked in warm milk

PANTRY/LARDER

200g caster sugar
227g ground almonds
2 tablespoons flaked almonds
2 tablespoons sifted icing sugar

Preheat the oven to 180°C/350°F/Gas 4, then line the base and side of a 23cm springform cake tin with baking paper.

Place the oranges in a saucepan with 1 tablespoon 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.

This is an edited extract from Indian Made Easy by Amandip Uppal, published by Murdoch Books and available in stores now. 

indian-made-easy

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