Cook Like a Clerkenwell Chef | September-October

It’s hard to imagine Exmouth Market before Caravan arrived in 2010. We’re delighted that co-founders Miles Kirby, Laura Harper-Hinton and Chris Ammermann have finally written a cookbook, so we asked them for a recipe to celebrate. This orange and almond teacake, as featured in the Caravan book, is the perfect mid- morning pick-me-up. With a coffee, of course



Makes 1 loaf

2 small oranges
185g unrefined golden caster sugar
4 large eggs
185g ground almonds 3⁄4 tsp baking powder
Crème fraîche, yoghurt or honey, to serve


Remove any green stalks from the oranges and place them whole into a pan. Cover with water, bring to the boil and then reduce the heat and simmer for 2 hours, making sure you top up the water from time to time so the oranges are always covered.

Remove the oranges from the water and put them into a food processor, skins and all. Blend to a paste and then transfer to a bowl – you need about 375g purée. Set aside.

Preheat the oven to 160°C. Line a 23cm x 13cm x 7cm loaf tin with baking paper and brush with olive oil.

Blend the sugar and eggs in the food processor (no need to clean the bowl) for about 1 minute until thick and creamy. Add the orange purée, almonds and baking powder and pulse to combine. Do not over mix; you only need it to be just combined. Pour the mixture into the lined loaf tin and then bake for 11⁄2 hours.

Remove from the oven and allow the loaf to cool in the tin for about 5 minutes. Carefully remove the loaf from the tin, remove the paper and serve with crème fraîche, yoghurt, honey or whatever tickles your fancy.

This cake will keep in an airtight container, at room temperature or in the fridge, for up to 5 days.