Claudia Roden’s orange and almond cake from Two Kitchens: Family Recipes from Sicily and Rome (page 173) by Rachel Roddy

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

  • FJT on March 21, 2025

    Fantastic dessert / cake. I needed a gluten- and dairy-free dessert for a dinner party and this fitted the bill perfectly. I used blood oranges and cooked them in a pressure cooker for 30 mins at high pressure rather than boiling them. So easy to make once the oranges are cooked. Served with a mixed berry coulis and some clotted cream (for those who could eat dairy). This was absolutely delicious and I will definitely make again as it was so easy.

  • a2cook on April 14, 2021

    So good! Used Cara Cara oranges, added 1/4 tsp fine sea salt, and 1/4 tsp Fiori di Sicilia extract.

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