Orange Almond Bread - Nigella Style

This simple bread, based on a Nigella Lawson cake recipe, features the most unique citrus technique I've ever seen.  Simmer oranges in water for 2 hours and process the fruit whole (peel, seeds, etc.) in a food processor until smooth.  The liquified oranges create a wonderfully moist bread that has no need for added oils.  The flavor is incredible and your home will smell like an orange grove.

The ratio of ground almonds to flour is certainly up for interpretation.  (Nigella's original recipe calls for all ground almonds and no flour.)  Higher ground almond ratios will yield a more dense bread.  Be sure that the total amount of ground almonds and/or flour is 2 1/4 cups.

For an added fiber and omega 3 twist, the Orange Almond bread came out beautifully when substituting a ground flaxseed/water combination for two of the eggs. See below the recipe for the details on the substitution.


Orange Almond Bread

• 3-4 clementine or mandarin oranges (approximately 14oz.)
• 1 1/4 cup ground almonds (or 1 cup of whole almonds that you will grind in a food processor)
• 1 cup white whole wheat flour
• 2 teaspoons baking powder
• 6 eggs
• 3/4 cup sugar
• 2 teaspoons ground cinnamon

1. Place oranges in a medium sauce pan and cover them with cold water.  Cover and heat the water and oranges to boiling.  Turn down the heat and allow to simmer with the lid tilted for approximately 2 hours.  More water may be required as the oranges simmer.  Drain the remaining water and allow the oranges to cool slightly.
2. If you are starting with whole almonds pour them into the bowl of a food processor.  Pulse them until ground into a relatively fine cornmeal like consistency. 
3. Pour the ground almonds into a large mixing bowl.
4. Add the whole oranges to the food processor bowl and process until smooth - approximately 2 minutes.  Add the pureed oranges to the ground almonds.
5. Add the remaining ingredients and whisk to combine. 
6. Butter or spray a 9x5 loaf pan.  Bake in a preheated 350 degree oven for 60-70 minutes.  The bread may need to be covered with foil if it begins to brown too much. 
7. Test the bread for doneness with a toothpick inserted into the center of the loaf.  Remove when the toothpick comes out clean of crumbs.
8. Cool in the pan an enjoy.

The simmering oranges needing more water!

The pureed oranges.

Ground Flax Seed and Egg Substitution

For every egg in a recipe substitute:

• 3 Tablespoons of water
• 1 Tablespoon ground flax seed

Allow it to sit for two minutes and add to the recipe in lieu of one egg.