Claudia Roden's orange and almond cake from The New York Times Cooking by Claudia Roden and Moira Hodgson

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • jackiecat on February 09, 2020

    For those who don't have a NYTimes Food subscription https://www.finecooking.com/recipe/orange-almond-cake

  • BasicStock on February 09, 2020

    A great cake, no fat except from the almonds. Improves after a day or two. I've seen variations with clementines and lemons. (Nigella) Another recipe served the cake with white chocolate cream which was awesome. Take 170g of chopped white chocolate, mix in 1 cup of heated whipping cream. Stir to melt. Cool and refrigerate until chilled, then whip.

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