Claudia Roden's Middle Eastern orange cake from The Cook's Companion, 2nd Revised Edition: The Complete Book of Ingredients and Recipes for the Australian Kitchen (page 687) by Stephanie Alexander

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

Accompaniments: Orange caramel syrup

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

  • ARechner on September 13, 2020

    Such a fantastic cake that I’ll certainly make again! I accompanied mine with a little cream whipped with ground cardamom. It’s lovely reheated and served warm. Next time I’ll try microwaving the oranges to soften them. Keep a careful watch on the saucepan if you choose to boil - mine boiled dry and burnt the pan.

  • Melanie on August 05, 2011

    Drizzle orange caramel syrup and some finely zested orange over the top. Such a delicious cake! Save time by microwaving the pierced oranges for eight minutes (instead of boiling for two hours).

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