I made this cake for my little nephew’s birthday. This cake is moist, tangy, with a royal orangy colour. Its an orange-lover’s delight.
Its a wonderfully damp, dense, aromatic and flourless cake and tastes even better after 2-3 days. Can be relished even as a pudding.
It could be easily charged a fortune in a bistro, if it was to be served with a scoop of vanilla ice-cream and perhaps a dusting of icing sugar. But why burn your pockets when you can comfort yourself baking it at home.
Divine cake and so easy to bake!
- 375 grams sweet-limes (approx. 5 medium-sized ones)
- 6 large eggs
- 225 grams white sugar (increase the amount if you want it sweeter)
- 250 grams ground almonds
- 1 teaspoon baking powder
- Put the sweet-limes in a pan with some cold water, bring to the boil and cook for 2 hours or till soft.
- Drain. When cool, cut each sweet-lime in half and remove the pips.
- Dump the sweet-limes – skins, pith, fruit and all – and blitz in a food processor
- Preheat the oven to gas mark 5/190ºC/375ºF. Butter and line a 21cm / 8 inch springform tin.
- You can then add all the other ingredients to the food processor and mix. Or, you can beat the eggs by hand adding the sugar, almonds and baking powder, mixing well, then finally adding the pulped fruits.
- Pour the cake mixture into the prepared tin and bake for an hour, when a skewer will come out clean. Though the mentioned time is 1 hour, I start my skewer test after 35 minutes to check if the cake is done. After which, you’ll probably have to cover with foil or grease-proof paper after about 40 minutes to stop the top burning.
- Remove from the oven and leave to cool, on a rack, but in the tin. When the cake’s cold, you can take it out of the tin.
- I feel, it tastes better a day after it’s made. But it’s gorgeous appearance wont stop u from gorging on it any time.
P.S.: You can also make this with an equal weight of oranges and with lemons, in which case you can increase the sugar to 250g / 2¼ cups and slightly anglicise it, too, by adding a glaze made of icing sugar mixed to a paste with lemon juice and a little water.
Warm welcome to BitesandPlaces!
My humble little blog has its own story to tell… my story… I’m gregarious being, vagabond at heart and have a monstrous appetite for food. I used to be a Human Resource professional until few years ago. To be among, with and for people was the reason I’d chosen this field.
Being in HR, I could only accomplish the ‘people’ part. I still yearned to be in those places I saw on TV and travel magazines and craved to eat all kinds of food that lulls you into coma. I didn’t want to be just a spectator anymore. I wanted to be in those pictures.
Luck smiled at me and I fell sick with an awful heart, lungs and liver disorder. Family said stay home. Rest.
Rest? Were they crazy? I grabbed this opportunity and quit my job; to pursue my passion – people, places and food.
Being on my own gave me lot of spare time for all the three.
I’m not a professional cook, but I’m mighty passionate about cooking. Although Indian, BitesandPlaces does not restrict itself to just the dishes of my country, which are toothsome beyond doubt. I’ve also tried to put together a bunch of mouth-watering and eye-pleasing recipes scattered from all parts the world. A lot of them are a tribute to my mum’s kitchen, the ones I grew up with. Few of them are a result of my experimentation and few others, borrowed from my generous friends 🙂
I religiously follow Andrew Zimmern’s favorite quote – what looks good to your eyes, EAT IT!! After all food is something that follows no boundaries, isn’t it.
Travel, I believe, is about exploring new places, meeting new people, building new relations, soaking in their culture, gorging on their cuisines, discovering their stories and of course, capturing all of these in my teeny-tiny camera.
After having been there and done that, I was inspired to share my travelogues with you, encourage you to travel and in some way find a bit of your happiness through me.
Thus BitesandPlaces was born!
Life’s a journey and people, places and food are all a part of it. So, come along with me and eat your way through this journey called Life…
I like staying connected. And it’ll be a frosting on my cake if you drop a line or two at email@example.com.