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Food and Recipes

Orange and Almond Cake- Gluten and Dairy Free

By Melanie Gulliver

I recently had the pleasure to bake this cake for the summer party in London for the Borough Market Cookbook Club, a club that meets monthly in Borough Market, testing recipes from a chosen cookbook. This event’s chosen book was the relaunched ‘Book of Middle Eastern Cooking’ by Claudia Roden, and she was there herself.

As with any cake you never quite know how successful it is until you cut into it and see the inside. When cooking for an event, I often hold my breath at that very moment, just in case it isn’t as it should be.. but this time I needn’t have worried. The cake came out light and moist and delicious, and in fact it moved one guest at the party to tears because she said it reminded her so much of her deceased aunt’s cakes. The power of smells, tastes and food to transport us make to another place is always there in our brain.

So let’s get to the recipe- stunningly simple to make- I chose not to bake and flip the cake over as Claudia does, but to decorate the top before I put it in the oven and then serve it straight from the tin.

I used a 22 cms cake tin for this recipe- serves 12. A loose bottom tin will make it easier to serve this cake.

Ingredients:

3 medium to large sweet oranges
6 eggs
250g caster sugar (sucre en poudre)
1tsp baking powder
250g ground almonds

Directions:

Turn on oven to 190°C gas mark 5.

Wash and boil the oranges whole for 1 ½ hours or until they are soft.

Leave to cool, and then cut open and remove the pips. Blitz 2 of the oranges with their peel in a food processor to a purée. Remove from processor.

In the processor, add the eggs with the sugar and blend together for a few minutes. Add the baking powder and almonds and blitz again. Add the orange purée and do a final blitz.

Take your cake tin and oil (with olive oil if staying dairy free), and flour with a non-gluten flour, or I like to use a paper insert for my cakes to save time. Pour in your cake mix.

To decorate:

Take the third orange and cut thin wedges from it and arrange around the edge of the cake. If you have a few whole almonds then add a few to to the top as well.

Bake for an hour. Leave to cool in the tin.

Just before serving you could shake a little icing sugar over the top but it will absorb into the cake very quickly.

Serve with yogurt on the side.

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Melanie Gulliver is the Clever Chef and a Director of The Clever Kitchen, a local company delivering organic nutritious wholefood meals to Monaco and along the Cote d'Azur, and holding regular nutrition workshops in Monaco and Nice.  Melanie takes orders for custom cakes and events as well.

 

Contact details:

www.theclever.kitchen

 

Melanie@theclever.kitchen, +33 (0)6 15 21 63 53
FB: facebook.com/thecleverkitchen1
Instagram: @tck.delivery and @thecleverkitchen

 

Thursday, 26 July 2018    Section: Food and Recipes
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