Jutka Harstein makes delicious orange almond cake, a heavenly cake combining bitterness, sweetness and sourness.
Makes 2 litres (4 U.S. pints)
- 4 eggs
- 50 g (1/4 cup) and 100 g (1/2 cup) brown sugar
- 500 ml (1 U.S. pint) whipping cream
- Your choice of flavourings
1. Separate the eggs, keeping both yolks and whites.
2. Whip the egg whites with 50 g (1/4 cup) of sugar. (There’s no need to wash the mixer the whole way through making the ice cream!)
3. Whip the cream.
4. Whip the egg yolks with 100 g (1/2 cup) of sugar and the desired flavourings.
5. Fold the whipped egg white and the whipped cream into the flavoured yolk mix.
6. Pour the mix into a plastic box and freeze for at least 24 hours.
- Cinnamon and honey: 3 tbs honey plus 1 tbs cinnamon (and use only 100 g — 1/2 cup — of sugar in total in the base recipe)
- Fig: 5 tbs fig jam
- Fruit: Any kind you wish, 500 g (1 lb)
- Ginger: 3 tbs crystalised ginger, finely grated
- Rum and raisin: 100 g (4 oz) raisins or sultanas soaked for 1 night (minimum) in 4 tbs run (reall rum!)
- Strawberry: 5 tbs strawberry jam or 500 g (1 lb) fresh strawberries, crushed
- Vanilla: 1tbs good quality vanilla essence (extract) or 1 tbs vanilla powder
Jutka says: This recipe amazes me with its simplicity. Also, it requires no special equipment, just a hand mixer. Once you eat this exquisite ice cream, you won’t buy commercial ice cream ever again.
On a recent visit to Edinburgh, Jutka gathered friends, family and The Living Kitchen team for an evening of delicious food, conversation and laughter. Here are just a few of the wonderful dishes enjoyed on the night.
You will need a round, 28 cm (11 in) diameter cake tin.
Preheat oven to 180° C (350° F).
- 2 medium oranges with thin peel
- 6 eggs
- 250 g (3 cups) ground almonds (if the almonds are bleached, the cake comes out melting in your mouth; if unbleached, it is still delicious but with more of a “body”)
- 250 g (1 and 1/4) cups brown sugar
1. Cook the oranges (with their peel on) for 20 minutes in water that covers them. Cool, cut into four, take out the pips and blend very well, either in a food processor or in a blender.
2. Separate the eggs. Beat the whites with 50 g (1/4 cup) of the sugar, until very stiff.
3. Beat (with the same beaters) the egg yolks with the rest of the sugar (200 g/1 cup), until they become light. Add the blended oranges and the almonds. Mix well.
4. Fold in the egg whites and mix gently until you get an even texture.
5. Grease and line the cake tin. Pour the cake into it and bake at 180° C (350° F), for approximately 1 hour. If you see that the top is becoming brown but the body is still really wobbly, cover the top with baking paper and reduce the heat to 160° C (320° F). Bake until the cake is firm. Note that this is a very soft and light cake, so it isn’t possible to put a thin knife into it to check whether it’s ready – the knife will never come out clean. Even when ready, the cake will be moist! I am warning you that determining the baking time requires attention and actual touching!
Jutka says: The cake tastes heavenly served warm or cooled.