Ask a Chef reveals the secrets of those superb dishes you ate in cafes and restaurants and wanted to try yourself.
Spelt's orange and almond cakes
Ingredients
270g orange pulp*
270g ground almonds
10g baking powder
250g eggs
200g caster sugar
Method
Dry-mix baking powder and ground almonds in a small bowl.
Lightly mix together the eggs and the sugar. Lightly mix with the orange pulp.
Add the dry mix to the egg mix.
Mix for 2-3 minutes in a cake mixer on a low speed.
Pipe mixture into a greased muffin tin.
Bake at 180degC for 15-25 minutes.
Remove from tins and allow to cool on a wire rack. Ice with cream cheese icing.
* To make orange pulp, place 1kg of whole oranges in a pot, cover with water and boil for two hours. You may need to top up the water.
Drain and cool oranges, then blend to a fine pulp, cover and refrigerate overnight.
Orange pulp can be frozen for up to three months.
Recipe was requested by Tanz Coombes.
The recipe was provided by James Musk, Spelt Bakery.
• If you have enjoyed a dish in an Otago cafe or restaurant and would like the recipe, write to Ask a Chef, Features, Otago Daily Times, PO Box 181, Dunedin, fax 474-7422, or email odt.features@odt.co.nz, including your name, address and a daytime telephone number, and we will request it.
