Monday, January 16, 2017

Sephardic Almond Cake



JLF, or Jaipur Literature Festival has now been an agenda on my winter horizon for the past 6 years. Every year, with some of my dearest friends, I spend 3-4 days soaking in panel discussions about eclectic topics, readings from books I haven't heard of before and interviews with new authors to be discovered. For the most part, we have stayed focussed on the festival itself, with a rare break for coffee or a shopping and lassi run during a one hour lunch break.

But a couple of years ago, it began pouring on day 2 of the fest. One of the trio was stuck on a flight that got directed from Mumbai to Delhi, Ahmedabad and then Jaipur due to the downpour, thus postponing her arrival time to sometime that evening. The other two - my soulsister M and I - rattled around the environs of the sodden Diggi Palace for a dispirited hour or so before we decided to make tracks.

We had heard about some interesting stores around Jaipur including Dhora, so we decided to head there. Anokhi Cafe happened to be a hop, skip and jump away so we landed up there for lunch. Unfortunately, so had half the litfest crowd, so we had a pretty long wait before we could finally sit and order. We opted for the salads with blue cheese and other fixings, which were absolutely marvellous - the rocket and lettuce about the freshest I have ever seen. And then we opted, rarely for us, for dessert. The Sephardic Cake sounded interesting and we decided to try it. Love at first bite!!! It was simply the most moist and flavourful cake we had ever tasted, with a fragrant citrusy tang to it.

Ever since, I have wanted to recreate it myself, and this year, for New Year's Eve, I finally did. It was magnificent - truly a worthy cake to bring in a new year, with enough comfort and exotica to be the perfect mix. And most of all, given my predilections, easy to make!!! Try it, you won't regret it.

Ingredients
2 oranges
200 grams almond meal
200 grams sugar
6 eggs
1 tsp baking powder

Method
Boil the whole oranges for 1.5 hours or until they are soft - peel and all. Cut, de-seed and puree the whole thing - peel and all!
Beat the eggs until fluffy. Beat in the almond meal, sugar and baking powder. If you like, add a splash of vanilla and some saffron.
Bake in a preheated oven in a lined or floured 9 inch tin at 190 degrees for an hour or until the inserted knife comes out clean.

Sprinkle icing sugar on top if you really want to decorate this masterpiece of simplicity, or curls of orange peel. But frankly it doesn't need any gussying up. Serve warm, with a side of mascarpone or cream if needed.


1 comment:

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