Orange Almond Cake

Period: Medieval in Spain, Italy, Middle East

Sources: (I need to do research)

 1 lb whole oranges, left whole
6 eggs
2 cups almond meal
1 cup raw sugar
1 tsp baking powder

Place the oranges (I used 1 small sweet orange, 3 tiny lemons, and a grapefruit) in a saucepan and barely cover them with water. Bring to a boil, lower the water to a simmer and leave on low heat, covered, for 1 hour. (I saw a recipe that said they can be microwaved in a covered container for 8 minutes instead of boiling, but I haven't tried it.) When done, remove the oranges from the pan and leave to cool.

Preheat the oven to 375 F. Butter and flour, with semolina flour, a 10-inch springform tin. 

Chop the fruit into chunks, removing seeds. Puree them in a blender. Make sure they are completely pureed and there are no chunks of peel. Measure 3 cups of fruit puree and discard any extra. Then thoroughly blend the eggs with the 3 cups of fruit.

In a large bowl, mix the almond meal, sugar and baking powder, then stir in the egg-orange mixture, just until it is mixed. 

Pour the batter into the prepared pan and bake for 45-60 minutes. The cake is done when it turns a deep golden brown, has come away slightly from the sides of the tin, and a tester comes out clean. Allow the cake to cool completely in the tin before turning it out gently on the serving plate. It is good served plain, or with cream or syrup.  It can be stored in the refrigerator.

Basbousa

 

 

Cake batter:
1/2 cup butter
3/4 cup raw sugar
1 tsp vanilla extract
2 eggs
2 cups fine semola
1 tsp baking powder
1/2 tsp baking soda
3/4 cup plain yogurt
12-15 almonds, halved; or 1/4 cup finely chopped almonds

Syrup topping:

2 cups raw sugar

1 1/2 cups water

1 Tbls fresh orange zest 

1 tsp dried floral tea

1/2 tsp lemon juice

Preheat oven to 300 F. Grease a large cake pan.

In a large bowl, mix the butter, sugar and vanilla until light and fluffy. Add eggs one at a time and beat well.

Mix the semola, baking powder and baking soda in another bowl. Add this slowly into the butter mixture alternately with yogurt.

Spread batter into the cake pan. Put the almonds on top of the cake at equal distances so that when you cut into pieces later, each piece has an almond topping in the center; or sprinkle chopped almonds over the top.

Bake for 30-35 minutes.

For the syrup, dissolve sugar in water over medium heat, add the lemon juice and the rose essence and bring to a boil. Let it boil for 5-7 minutes, then set it in a container filled with cold water to cool the syrup.

When the cake is done, slowly pour the cooled syrup over the hot cake. This works best to keep it in the pan so the syrup can be soaked into the cake. Serve the cake once it is completely cool.