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Prep 1 hr
Cook 1 hr
I saw this cake made on one of my favorite cooking shows, the BBC's Friends for Dinner. It's by Chef Antony Worrall Thompson, a great cook with a fantastic sense of humor. I just had to get the recipe! I haven't made this cake yet, but plan to do so for the High Holidays coming up.
For the Oranges in Caramel
- 1 1⁄2 lbs caster sugar
- 2 quarts water
- 4 oranges, zest of (use from the oranges below)
- 8 oranges
For the Carrot and Almond Cake
- 4 large free range egg yolks
- 8 ounces sugar
- lemon, zest of
- 1 teaspoon almond essence
- 8 ounces carrots, finely grated
- 8 ounces whole almonds, ground
- 1 tablespoon self-raising flour
- 4 egg whites, stiffly whipped with a pinch of salt
- pine nuts (optional)
- icing sugar
- creme fraiche, to serve
- First prepare the oranges in caramel: carefully peel the oranges, removing as much of the white pith as possible.
- Cut into slices about 1/2 inch thick on the horizontal.
- Then stick back together and secure with a cocktail stick or toothpick.
- Bring the sugar and 1 quart of water to the boil, add the orange zest and continue to boil until the sugar starts to caramelise, it will begin to turn a golden brown color.
- Immediately remove the pan from the heat and very carefully add the remaining water, (the mixture might spit, so be careful).
- Pour a little of the caramelized syrup into a jug and set aside (this will be used for soaking into the top of the cooked cake).
- Using a slotted spoon, place the oranges in the caramel and boil covered for about 1 hour.
- Remove the oranges, from the syrup and continue to heat the syrup until it has reduced by half.
- Place the oranges back into the caramel until ready to use.
- To make the cake: pre-heat the oven to 350 degrees F.
- Beat the yolks, sugar, lemon rind and almond essence thoroughly together.
- Mix in the carrots, almonds and flour.
- Fold in the whites gently with a metal spoon.
- Line a 2 inch pan, about 38 inches in diameter, with greaseproof paper.
- Put in the cake mixture.
- Carefully place eight slices of caramelized orange in a circle over the top of the cake.
- Sprinkle pine nuts over the top if using and place in the oven.
- To test whether the cake is cooked, carefully insert a clean skewer into the cake- if it comes out clean then the cake is cooked.
- When cooked remove from the oven and place onto a cake rack to cool slightly.
- Using a cocktail stick or fork pierce several holes into the cake and pour a little of the caramelized orange syrup over the top of the cake, the cake will soak up all the syrupy juices.
- To serve, cut a slice of the cake- ensuring each slice has a caramelised orange slice on top.
- Place a caramelized orange by the side, pour over a little extra syrup and add a dollop of crème fraîche.