The doldrums of winter can start to feel overwhelming. It’s dark, it’s cold, I am completely tired of chipping ice out of the chicken’s water every morning. It’s time for a pick-me-up. Midwinter is a time for rest and rebirth. Storing up energy in preparation for spring. It’s no secret that I love a simmer pot in the winter, and I have written extensively on their benefits, but this recipe takes it a step further and essentially makes a simmer pot that you can eat! The first step is to slow cook oranges and spices, just like you would with a simmer pot. It will warm the air, lift your mood, and make your house smell like oranges and spice. I like the idea of setting intentions and then consuming them, although it is dangerously close to eating your feelings… This is an adaptation of a cake originally made famous by Claudia Roden that is naturally gluten free. I have included the intentions behind the herbs and spices, you can add the ones that resonate with you. (See the full list here) You can also write more specific intentions on the bay leaf with edible marker before you add it. Make yourself some comfort and warmth this Midwinter season. Bring joy and set intentions.
Ingredients:
- 2 tangerines or 4 clementines (around 350 grams total) (joy)
- Water
- 1 bay leaf (write intentions on it with edible marker) (protection)
- 1 cinnamon stick (comfort & strength)
- Pinch of whole cloves (drive away negativity)
- Pinch of allspice berries (success)
- Pinch of cardamom (love & clarity)
- Pinch of rosemary (remembrance & mental clarity)
- Pinch of ginger (catalyze & empower)
- 6 eggs
- 1¼ cup sugar
- 1 tsp baking powder
- 250 g almond flour
- another pinch of each of the spices (optional)
Method:
Wash the oranges and put them, along with the spices, in a pan with enough water to cover. Bring to a boil and then lower to medium heat and keep at a low boil. (Just boiling, which is higher than you would usually leave a simmer pot, but you want to cook the oranges.) Cook uncovered for 1½ – 2 hours adding more water if it begins to get low.
Scoop out the oranges with a slotted spoon and either discard the water, or keep it simmering for the rest of the day. (Turn is down to a simmer once the oranges have done their thing though.) After the oranges cool enough to handle, remove any whole spices (reuse or compost them) cut the oranges in half to remove any seeds. (Ideally you have used something seedless, but check either way.) Place the cooked oranges into a food processor and puree everything including the peels until smooth.
Some of the flavor of the spices will transfer to the cake with the oranges, but I like to add another pinch of everything directly into the batter as well.
Preheat the oven to 375°f
Add the rest of the ingredients to the food processor and blend until mixed.
Line a 9” springform pan with parchment and grease well.
Pour the batter in and cook for an hour. A skewer should come out clean when it is done, if the top is browning too much, place a piece of foil over it while it cooks.
Remove the cake from the springform pan once it has cooled completely and eat those intentions!
NOTE: You can use whole spices or ground ones as you see fit, just make sure you remove any whole spices before pureeing.
