A friend of mine has just visited from Cootamundra and has given me eight lovely grapefruit from her tree.
The question of course is what to do with them. Each one is weighing in at about 500gms. My first choice was to use two (just two!) of them to make a double batch of grapefruit marmalade. I had some for breakfast this morning and I hope my friends’ like it because I can’t see us eating it all.
For my second dish second was a variation of Freya Povey’s Orange Cake. My vague recollection, which might be completely wrong, is that this came from one of Ian Parmenter’s Consuming Passions collections. And hasn’t it been good to see Ian again appearing as a guest on Poh’s Kitchen. Obviously living in Margaret River is doing him no harm at all! BTW dear Aunty still has a site where you can find lots of recipes (but sadly not this one) and they have also re-released his previous books as a compilation in 2009.
Back to Freya’s cake and variations thereof. This is dead simple, but you will need a couple of hours to prepare it unless you cook your oranges/grapefruit first and handle the cake making at another time.
Ingredients: 2 large oranges, or 1 similarly sized grapefruit
250gms of ground almonds
250 gms of raw sugar
5 large eggs
1 teaspoon of bi-carb soda (baking soda
Optional extras: 2 teaspoons of orange liqueur; a teaspoon of mixed spice; or both
- Firstly take the oranges, or grapefruit and boil it until it is soft, This may take up to two hours (but mine was done in about 75 minutes)
- Drain and allow fruit to cool, then chop roughly, including the peel and the pith and take out the seeds.
- Whack this in a blender and turn it into a pulpy mess.
- In a bowl cream eggs and sugar and then add all the other ingredients.
- Line a large cake tin and bake at 200° for up to 90 minutes
Watch it as you may need to cover the top of the cake so it doesn’t burn. As this is made with almond meal don’t expect it to rise too dramatically. Enjoy!