Celebrate Passover with Orange Almond Cake

Photo by Molly DeCoudreaux

For me, Passover begins with boiling oranges to make my go-to dessert: Claudia Roden’s orange and almond cake. It might sound odd, but the key to making this cake is using whole oranges (pith, rind, and all). I then take those boiled oranges, whir them up in the food processor with eggs, almond flour, sugar, and baking powder, and voila! I wind up with an easy, luscious dessert. It’s not as dramatic as parting the Red Sea, but it’s a miracle in its own way. 

I’ve always loved Claudia’s delicious Middle Eastern and Mediterranean recipes. And her new book, Mediterranean: Treasured Recipes from a Lifetime of Travel, out this past fall, rounds up the dishes she cooks most often for her family and friends, from plum clafoutis to eggplant in spicy honey sauce with soft goat cheese. 

I hope you love Claudia’s delectable orange and almond cake as much as I do. Happy cooking, and chag sameach! 

Recipes from Feed Your People, by Leslie Jonath. Published by PowerHouse Books.

For recipes for more dishes to share with the ones you love — this holiday and any time, check out Feed Your People, available on Indiebound and wherever books are sold.