Citrus fruit retains at room temperature for less than a few days earlier than it begins to deteriorate, which can clarify why, in response to the federal government waste scheme Wrap, 720,000 oranges are wasted in UK homes every day. To forestall pointless waste, put solely a day or two’s price within the fruit bowl, and maintain the majority of your provide within the fridge.
An abundance of citrus might be juiced, or sliced and frozen, or used up in all method of desserts or savoury dishes. Being so near Christmas, one nice use for an abundance of oranges is to show them into pomander balls: stud the fruit with cloves in a neat sample, then roll in spices and hang around as a Christmas ornament; later, use the clove-studded dried oranges to spice mulled wine. Claudia Roden’s orange and almond cake is a legendary zero-waste recipe that comes with the entire orange, pores and skin and all, into the batter. That is my vegan tackle it made with leftover aquafaba.
Vegan entire orange and almond cake
This cake has a beautiful, fragrant depth because of its use of the entire orange, together with the zest, bitter pith and important oils. It’s a agency favorite in our family, and is deliciously moist, flavourful and gluten-free.
Save aquafaba (or chickpea water) within the fridge for as much as 5 days; in any other case, freeze and defrost as wanted. Psyllium husks are a necessary ingredient in vegan cooking, and assist bind dishes collectively. Discover them in wholefood retailers, some supermarkets and, if all else fails, on-line.
6 tsp psyllium husks
200g unrefined sugar
300g floor almonds
2 tsp baking powder
Put the oranges (and/or satsumas and clementines) in a strain cooker, cowl with water and convey to a boil. Flip the warmth down low, cook dinner for 20 minutes, then flip off the warmth and depart to chill, nonetheless sealed, for an hour. Alternatively, boil the fruit in a saucepan with loads of water for an hour and a half, and depart to chill.
Elevate out the cooked and cooled oranges, reduce them in half (take away and compost any pips), put in a blender with the psyllium husks, and blitz clean.
Subsequent, in a clear, grease-free steel or ceramic bowl, whisk the aquafaba with an electrical mixer on a excessive pace for 3 minutes, till it types tender peaks. Whisk within the sugar 50g at a time, till absolutely included, then fold within the floor almonds, baking powder and the blended citrus fruit.
Pour right into a greased and lined 20cm springform cake tin and bake at 190C (170C fan)/375F/fuel 5 for 45 minutes.