These are adapted from two recipes - one is Nigella Lawson's from How to Eat and the other from an old delicious magazine.
- 2 oranges (or 4-5 mandarins, about 375-400g)
- 6 eggs
- 225g sugar
- 250g ground almonds
- 1 teaspoon Baking Powder
- 1 teaspoon ground cardamom
Put your oranges or mandarins (whole) in a pan and cover with cold water. Bring to the boil, then reduce heat and simmer for one-two hours.
Remove fruit and discard liquid. Allow to cool. Quarter the oranges and remove core and seeds. Process until smooth. Add sugar and process to combine, then add the eggs and continue blending. Transfer to a bowl, add the almonds, baking powder and cardamom. Bake in greased muffin pans for 25-30 minutes at 170*C.
Alternatively, Nigella makes hers as a whole cake, and her method involves beating the eggs, adding the almonds, sugar and baking powder and then the fruit, and mixing well. She bakes hers for an hour in a springform pan, at 190*C, and covers the cake in tinfoil for the last 20 minutes to stop the top burning.
The icing is made by mixing 500g of sifted icing sugar with 125g cream cheese, the juice of two lemons and 25g of unsalted butter. You'll see that Robyn added some fresh passionfruit pulp, but you could use zest, or flaked almonds or whatever takes your fancy. They're a perfect baked treat for using winter citrus, and are really quite easy. They epitomise what I love about cooking - seasonal, simple and impressive. An ideal winter Sunday.