According to Claudia Roden's recipe, use whole oranges to make this holiday cake your zero waste party

Citrus fruits can only be stored for a few days at room temperature before they start to deteriorate. This may explain why British households waste 720,000 oranges every day under the government waste program Wrap. To prevent unnecessary waste, just put food for a day or two in the fruit bowl and put most of the food in the refrigerator.

Large amounts of citrus can be squeezed, sliced ​​and frozen, or used in various cakes or savory dishes. So close to Christmas, an important use of a large number of oranges is to turn them into incense balls: decorate the fruit with cloves in a neat pattern, then roll in the spices and hang out as Christmas decorations; after that, use cloves covered with cloves Dried oranges flavor the mulled wine. Claudia Roden's orange almond cake is a legendary zero-waste recipe that incorporates the entire orange, skin, and everything into the batter. This is a vegetarian that I made with leftover aquafaba.

Thanks to the use of the whole orange, including the peel, bitter marrow and essential oils, this cake has a wonderful aromatic intensity. It is our family's favorite, delicious, delicious and gluten-free.

Put the aquafaba (or chickpea water) in the refrigerator for up to five days; otherwise, freeze and thaw as needed. Psyllium husk is an essential ingredient in vegetarian cooking and helps to combine dishes. Find them in Whole Foods stores, some supermarkets, if other methods fail, you can also find them online.

250 g oranges 6 teaspoons psyllium husk 160 ml aquafaba 200 g unrefined sugar 300 g almond powder 2 teaspoons baking powder

Put the oranges (and/or Summers and Clementine) in the pressure cooker, add water and bring to a boil. Turn down the heat and cook for 20 minutes, then turn off the heat and let it cool down, still sealed, for an hour. Or, add plenty of water to the pan and cook the fruit for an hour and a half, then cool.

Take the cooked and cooled oranges, cut them in half (remove and compost any cores), put them in a blender with the psyllium husks, and mix them quickly.

Next, in a clean, grease-free metal or ceramic bowl, stir the aquafaba at high speed with an electric mixer for three minutes until it forms soft peaks. Add 50 grams of sugar at a time until fully combined, then add the ground almonds, baking powder and mixed citrus fruits.

Pour into a greased and lined 20 cm spring cake tin and bake at 190 degrees Celsius (170 degrees Celsius fan)/375 degrees Fahrenheit/gas 5 for 45 minutes.