Giuchie Giuchie Lady Marmalade Cake
When a cake has to be made and there isn’t an ounce of flour in the house (well…er…the pancakes for breakfast kind of used it all up!), then one has to go the flourless option. I had bits and pieces of everything yet nothing to make a full recipe of anything - so in came a bit of improvisation. And I was kind of pleased (…and surprised) by the results. A tasty bit of moist cakey goodness indeed.
Giuchie Giuchie Lady Marmalade Cake
2 Oranges
2 Mandarins
1 Lemon
6 Eggs
250g Sugar
200g Raw Almonds
100g Raw Pepitas
100g Raw Walnuts
1 tsp Baking Powder
Preheat the oven to 190 degrees Celcius and grease/line 2 x 20cm ish tins with baking paper.
Place oranges, mandarins and lemon into a pot of water. Cover with a cartouche (which is basically just scrunched up baking paper that stops evaporation of too much liquid) and simmer on high for around 2 hours.
I didn’t have any almond meal in the house, so I made my own. You can go the whole hog and blanch the almonds for a couple of minutes in hot boiling water (…and rub them together in a tea towel to remove skins), but heck, almond skin has got to be healthy, right? So just bung the almonds and, because I didn’t have enough, raw pepitas and walnuts, into a food processor. Blitz until finely mealed or thereabouts. I actually left some nice chunky bits for a bit of texture.
When the oranges/mandarins/lemon have finished cooking and are coolish to the touch, remove the seeds and the bellybutton (what the heck do you call that thing?), and blitz in a food processor.
Beat the eggs and sugar in an electric mixer till pale, creamy and ribbon like (nb. you can see me taking a photo in the reflection of the mixer!)
Mix the citrus sludge, nut meal/baking powder and the eggy stuff together. Pour into greased lined tins and bake at 190 degree Celcius for about an hour. A skewer should come out clean and the cake will spring back when poked (gently of course!).
Tasting Notes
The cake orignally went by the name of Flourless Citrus Cake. But my friend T commented that it tasted just like marmalade. What I like about it is that it doesn’t taste “orange flavoured”. It just tastes full on orange. And it’s super-moist and really light.
We had it served warm with vanilla bean ice-cream, but it would also go well with cream fraiche or greek yogurt. It also kicks ass with hot luscious custard.
Written by mellie on
April 29th, 2006 | Tags: Uncategorized | Category: Uncategorized
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May 1st, 2006 at 9:00 am
Are you going to call it that if you write a cookbook?!
And do you think the texture would have been different if you separated the eggs and whipped the whites on their own?
May 2nd, 2006 at 5:37 am
There may be a copyright issue if I called it that
Hmm…I gather if you separated the eggs then it would give a lot of lift. But with the nuts being a fair bit heavier than flour, it would probably sink rather dismally. The eggs together are a bit more stable.