I've never been to Portugal before. And while I promise this won't turn into an excerpt from Lonely Planet: Portugal, please humour me while I tell you how great the country is. If you get through my gushing-travel-talk there are pretty pictures of cakes at the bottom for your perusal. And an inspired-by-Portugal cake recipe.
For why is Portugal worth a visit? Well...
1. It is beautifully sunny and gloriously warm. That kind of sunny warmth you feel giddy with joy from, while your pale white limbs feel overexposed after a winter of jeans and jumpers
Almond and egg custard cake
And inspired by the trip, I present to you a flourless Orange and Almond cake
Flourless Orange and Almond Cake
(Jill Dupleix, The Times)
2. Once soft, remove from the water, cut in quarters and remove any large pips. Place the quarters-skin, pith, juice and all-in a food processor and whiz until pureed. Cool.
3. Heat the oven to 180C/Gas 4. Separate the egg yolks and whites. Pop the yolks and sugar into a large bowl and beat until pale
4. Beat in the oranges, almonds, and baking powder. Beat the egg whites until softly peaky and fold gently into the mixture.
5. Pour into a 23cm (9in) springform cake tin and bake for an hour, until firm to the touch (cover with a loose sheet of foil if over-browning)
6. Cool in the tin and dust with icing sugar to serve
- The recipe here is based on the Sephardic orange-and-almond cake in Claudia Roden’s A New Book of Middle Eastern Food.
- You could serve it with double cream, creme fraiche or for an extra treat mascarpone cream (add 2 tbsps of vanilla sugar to 250g mascarpone and combine)
- This cake isn't terribly sweet. To reduce the bitterness of the oranges I've since read the following about boiling the oranges, from the website taste.com.au: