Our divine recipy of the month.
See what is fresh and seasonal in our kitchen
So one of our first dashes with Mallorcian hospitality was with a dear friend in her Finca in Soller. That region has been famous for its oranges all over Europe at the beginning of the century. Here is a delicious....I mean seriously good moist dessert recipe.
Its light, no oil is used and not overly sweet. You will enjoy this I am sure, it can be cooked in bliss and eaten in bliss.
Other recipes for the season:
Curried pumpkin soup with cilantro
Spanish Almon Orange Cake
2.1/2 cups almond meal
3 oranges boiled in there skin
1 cup coconut sugar
2 tsp baking powder
1/2 tsp nutmeg
1 tsp ginger powder
1 tsp ground cinnamon
4-7 free-range egg
For the cake, put the unpeeled oranges in a pan with a lid. Cover with cold water, bring to the boil and simmer for 1½-2 hours, or until the skins are soft and the insides are broken down.
Drain and, when cool enough to handle, cut each orange in half and remove the seeds. Chop everything finely — skins, pith, fruit — Next add the orange into the food processor with vanilla, cinnamon, ginger, and cinnamon.
Preheat the oven to 160C/325F/Gas 3 and grease and line a 24cm/9½in loaf tin or a 20cm/8in cake tin.
Weigh the orange pulp and keep 450g/1lb (discard the rest). Place back into the food processor with all the dry ingredients and add the eggs one at a time until you have a smooth batter.
Pour the cake mixture into the prepared tin and bake for 1 hour -1 hour 20 minutes, or until the sides start to come away from the tin. Check the cake after 40 minutes and cover with aluminum foil to stop the top burning.
Remove the cake from the oven and leave to cool on a wire rack. When the cake is cold, remove it from the tin.