New to Van Clarke? Subscribe to our newsletter for 15% off your first order. Start your haircare journey today.
Something about this, transports me to a balmy early evening on a Mallorcan veranda overlooking the orange groves. A chilled glass of local dessert wine at the ready.
Ingredients:
225gms ground almonds
225gms sugar
6 eggs
3 medium sized oranges
1 tsp baking power
pinch of salt
Method:
Prepare a 22cm springform tin, by greasing the bottom and sides and lining with parchment paper.
Scrub the oranges and then place them in a saucepan completely covered by cold water. Bring to the boil and simmer for appx 1 hour until tender, (make sure they are always covered in water). Once ready, remove the oranges and allow them to cool.
Preheat oven to 170 ⁰C
Cut the oranges, remove pips and then liquidise the whole orange, skin included, until it is a smooth puree. Beat the eggs and sugar together until thick and creamy and then mix in the puree. Fold in the ground almonds, baking powder and salt. Pour the mixture into the prepared tin and bake for appx 60-70 mins, (a skewer inserted should come out clean).
Enjoy served with mascarpone cream or even yoghurt, where the sour tangy flavour against the sweet orange, pleasantly scrambles the taste buds.
Enjoy.
Gaby Van Clarke
Pastissets are a traditional biscuit, part of the rich culinary heritage of Menorca, one of Spain’s Balearic Islands just north of Mallorca. Similar to shortbread but with a coarser crumbly texture, they're especially popular around Christmas, Easter, and Saint's days.