.
This cakes history derives from Jewish-Spain origins before the middle ages. The techniques stemmed from an abundance of nuts and a lack of wheat- or the means not to make a flour; word quickly spread throughout the Mediterranean. It’s a good thing as not only does it happen to be naturally gluten free but it has the most delicious, crumbly texture.
My version uses the slightly bitter Seville oranges which are nearing the end of their season in February so grab them while you can – they add an intriguing edge.
For the cake
2 medium unwaxed oranges, preferably Seville, if available
225g caster sugar
1 tbsp honey
6 eggs, separated
300g ground almonds
1/4 tsp salt
For the caramel syrup
4 Seville oranges or 4 ordinary oranges and 1.5 lemons
150ml sweet marsala
A handful of flaked almonds
1 tbsp (plus extra for taste) Demerara sugar, to taste
2 tbsp candied orange peel
Put the oranges for the cake in a small pan and cover with water (they will bob to the top). Cover and bring to the boil, then turn down the heat and simmer for about 1.5-2 hours, turning once, until soft. Drain and allow to cool slightly. Then cut open to check for pips, removing any you find (Sevilles have a fair few), and puree.
Heat the oven to 180C, and grease and line a 23cm spring form tin.
Beat together the egg yolks, sugar and honey until thick and pale, then fold in the almonds, followed by the puree until well combined.
Whisk the egg whites and salt until stiff peaks, then gradually fold into the batter, being careful to knock as little air out as possible. Spoon into the tin and bake for about 45-50 minutes, or until firm on top.
Meanwhile, squeeze the fruit for the syrup into a pan along with the marsala and add spoonful of sugar. Bring to a simmer and cook for 5 minutes, stirring as you go to dissolve the sugar, then taste and add more sugar as necessary. Add the peel and almonds then allow to cool.
When the cake comes out of the oven, leave it in the tin to cool. When cool, remove from the tin, cut into slices and serve with the caramel spooned over and the mascarpone on the side.
This month’s Dish with Tish is a rather delicious sign that autumn is on its way.
We’re pairing sweet Grapes with punchy Stichelton, Caramelised Onions and Crispy Sage for a Flatbread worthy of the new season.
Make it, tear into it and try your best to share.
Full recipe via the link in bio.
A little look at The Orange. In, out and around the bar
This is a pub that wears its colours well.
#theorange #londonpubs #pubinteriors
We took the Cubitt House team out of London for a day with our friends at Fielden Rye Whisky, getting to know the people, places and process behind the English whisky now pouring across our pubs.
There was a wander through the fields, a look behind the scenes and, most importantly, a little tasting along the way.
You can find the fruits of our research behind the bar with our new Fielden Rye Whisky cocktails throughout September.
We’re raising a glass to English whisky this September.
Fielden Rye Whisky has taken its place behind our bars, and to mark the occasion our teams have been stirring and shaking a new collection of cocktails made for the changing season.
Meet the bright and refreshing Roffignac, with Fielden Rye Whisky, Raspberry Shrub and Lemon, or settle in with the richer Seigle d’Or, with English White Vermouth, Honey Cordial and Orange Bitters.
A rather good reason for one more, we think.
Discover our Fielden Rye Whisky cocktails across all eight Cubitt House pubs throughout September.
#CubittHouse #LondonPubs #FieldenRye
Feasting season is on the horizon at Cubitt House, and we’re counting down 100 days until Christmas.
#christmasinlondon #christmasparties #festivefeasting #londonchristmas
