January 9, 2014 8 Comments
The gluten-free part is irrelevant for me. I am one of those people who has no food intolerances (also known as a European). I consume dairy, eggs, gluten, saturated fat, in short: everything and have never been tempted into a purging of my diet in an attempt to achieve clarity of mind, gain energy or a slimmer figure (isn’t that what coffee is for?). So yes-that it’s ‘gluten free’ is more informative than anything.
We used to make this cake at Melrose and Morgan, the girls from Triyoga up in Primrose Hill would come, perch on the corner of something small and daintily nibble on it (imagine a svelte glossy haired gerbil if you will) while they sipped on something seemingly virtuous and always caffeine free (chamomile tea, fresh mint tea, hot water with a slice of lemon-I could never figure out how much to charge for that?)
It was the one cake pastry loved to have on the cake rota because it was easy. Boil some oranges, bung everything but the kitchen sink into a food processor and whiz. When the kitchen timer went off to say it was ready, they could let it languish – oh up to 15 minutes more since this is one cake you can’t over bake (the almonds and orange keep it moist for an exceptionally long time). In fact, a one day old orange and almond cake is almost better than one that is freshly baked.I liked this cake a lot but it was a bit like that guy I always hung out with as a teen that was a good friend but not exciting enough to be elevated to the status of boyfriend. And then I went to Sweet Things in Primrose Hill and all of a sudden, the orange cake went all Patrick Dempsey in Can’t Buy Me Love on me (it pains me that there are those of you who don’t know to what I am referring here let’s just say, the cake went turbo and that Patrick Dempsey was not always Dr. Derek Shepherd.) Read more of this post