Flourless Orange Cake with Marsala Caramel Syrup

Flourless orange cake with marsala-orange caramel

This cakes history derives from Jewish-Spain origins before the middle ages. The techniques stemmed from an abundance of nuts and a lack of wheat- or the means not to make a flour; word quickly spread throughout the Mediterranean. It’s a good thing as not only does it happen to be naturally gluten free but it has the most delicious, crumbly texture. 

I ate a delicious orange cake in a pastry shop in Erice on Sicily’s North west corner- it had the exotic cardamom scent that ive introduced here too- a love letter from Tunisia, just over the water

My version uses the slightly bitter Seville oranges- they add an intriguing edge.

Serves around 8-10

2 medium un-waxed oranges, preferably Seville, if available
225g caster sugar
6 eggs, separated
300g ground almonds
1/4 tsp salt
Handful of flaked almonds, toasted

for the caramel syrup

4 Seville oranges or 4 ordinary oranges and 1.5 lemons
a pinch of sea salt

150ml sweet marsala

2 cardamom pods, crushed
2 tbsp (plus extra for taste) demerara sugar, to taste
2 tbsp candied orange peel

Put the oranges for the cake in a small pan and cover with water (they will bob to the top). Cover and bring to the boil, then turn down the heat and simmer for about 1.5-2 hours, turning once, until soft. Alternatively  you could microwave as above. Drain and allow to cool slightly then cut open to check for pips, removing any you find (Sevilles  have a fair few), and puree.

Heat the oven to 180C, and grease and line a 23cm spring form tin.

Beat together the egg yolks and caster until thick and pale, then fold in the almonds, followed by the puree until well combined.

Whisk the egg whites and salt until stiff peaks, then gradually fold into the batter, being careful to knock as little air out as possible. Spoon into the tin and bake for about 45-50 minutes, or until firm on top.

Meanwhile, squeeze the fruit for the syrup into a pan along with the marsala and add the cardamom and a spoonful of sugar. Bring to a simmer and cook for 5 minutes, stirring as you go to dissolve the sugar, then taste and add more sugar as necessary. Add the peel then allow to cool.

When the cake comes out of the oven, leave it in the tin and poke a few holes in the top with a skewer. Pour over the syrup a little at a time, and allow to sink in, then scatter with almonds and leave to cool completely before transferring to a plate