Orange & almond cake [Claudia Roden] from Food52 Genius Recipes: 100 Recipes That Will Change the Way You Cook (page 239) by Kristen Miglore

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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

  • chawkins on December 12, 2022

    Great cake. I cooked my oranges in the instant pot with 1/4 C of water for 30 minutes with natural release. I used the volume measure for the almond flour and the sugar which turned out to be 214 gms and 213 gms respectively, since my oranges were on the samll side, I left those be and baked the cake at 375F for 50 minutes. Probably should have check for doneness at around 45 minutes.

  • louisewint on January 22, 2021

    I pressure cook my oranges and put extra portions in the freezer, so I can make this cake on a whim. I buy ground almonds. I think I've made this about 10 times already, I love it. Some versions of this recipe online have orange blossom water added, I do this sometimes and enjoy it.

  • dyand on December 13, 2020

    Baked at 375. Was surprised how 'runny' the batter was. A very interesting cake, different but good.

  • celesteprevost on November 19, 2020

    Very nice texture, but if you dislike a hint of bitterness this may not be for you. Excellent with ice cream. I also cooked the oranges under pressure for 30 mins.

  • Jane on June 09, 2017

    I love this recipe and make it a lot. Anyone who has it asks for the recipe. It is very moist and is really a pudding cake so if you like your cakes dry this isn't one for you. I'll carry on using Claudia's original recipe though - a bit more sugar and almonds, cover the oranges when boiling rather than in "a little water" and for 90 minutes rather than 2 hours, and bake at 375 rather than 400.

  • macfadden on March 17, 2017

    I am clearly in the minority here--this recipe has many five star ratings on the NY Times' website--but I found this cake insipid and mushy. I will refrain from rating because I used almond meal rather than grinding my own almonds, and I suspect that may have been the cause of my texture troubles, but it doesn't explain why the recipe doesn't call for any salt when it so clearly needs it.

  • Melanie on August 16, 2015

    This cake is perfect. Not too rich but full of flavour. Microwave the oranges instead of boiling for two hours.

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