The scent of orange oil filling the kitchen.
Earthy rolled oats. Yellow eggs, white sugar.
Simple, wholesome, bittersweet. Soft, dense, infused with orange juice, zest, skin.
Whole and wholesome orange and oat cake
(originally a Nigella recipe. She uses ground almonds for a richer, more dessert-like result – whereas this is more appropriate for breakfast.)
2 small sweet oranges
1 tsp baking powder
Place the oranges whole, skin and all, in a small saucepan and cover completely with water. Bring to a boil and leave gently bubbling for about 2 hours. Top up with more water every now and then.
Preheat oven to 180C. With a hand blender or food processor, blend the now soft oranges, skin and all, to a smooth pulp. Add the oats and blend again. In a large bowl whip the eggs and sugar to a thick pale yellow liguid. Add the orange oats, the baking powder and the salt and mix well. Tip into a large, round and lightly greased cake tin and bake for about an hour. Check to make sure it does not brown too quickly.
Serve with a generous dollop of lazily whipped cream, creme fraiche or even greek yoghurt.