Monday, June 21, 2010

Best Ever Orange and Almond Cake

This cake is heavenly! Perhaps the word "cake" is wrong? This is more like a slice of cloud-like orangey bliss. My mother went to a café and said that she had the best ever Orange and Almond cake; and said that I could not beat it. But, being the competitive baker I am, I decided to bake my own in an attempt to beat this "café cake." And when she tasted my creation, I indeed did! It was the best moment (after having boiled oranges for 1 hour and a half and having waited paitently for the cake to cook) to hear that all my work paid off. Usually I would dust the cake with icing sugar, but my mother also demanded icing. You will find a perfect icing accompaniment for this cake as well. I considered calling this a "cloud like cake" because it truly is - almost like mousse - and will be so light that it melts in your mouth. But I do warn you, this is potentially lethal for those of us trying to watch our figures!

Ingredients for Cake
2 large oranges (eg. Navel)
6 eggs, seperated
3/4 cup caster sugar
200g almond meal
1 tsp baking powder

Method for Cake
Wash oranges and place them unpeeled in a pot of boiling water. Let it simmer for 1-2 hours (eg. I did 1 1/2). Then, drain the water and allow the oranges to cool. Cut the base of the orange and remove the pith (white stuff between the rind and the flesh) because this will reduce the bitterness. Blend the oranges in a food processor/blender to a smooth consistency. Preheat your oven to 180 degrees (fan-forced) and prepare a round 20cm deep baking tin. Springform tin's are the most convenient here. Beat the egg yolks and sugar together using an electric mixture until smooth. Please note the egg whites will need to be kept for later use. Add the orange purée and beat. Add the baking powder and almond meal and beat at a low speed until just combined. Beat the egg whites in another bowl until stiff peaks form. Add these whites to the almond batter and fold in gently until just combined. Pour batter into prepared tin and bake for 1 hour and test with a skewer. Dust with icing sugar or the following orange icing.

Ingredients for Icing
60g butter, softened
2 teaspoons grated oranged zest
2 tablespoons orange juice
1 1/2 cups of icing sugar, sifted

Method for Icing
Beat the butter and the zest, then gradually add the juice and icing sugar. Spread over cake and around it's sides. Sprinkle some grated orange zest on the top, this gives the cake an extra dimension, texture-wise.

18 comments:

  1. Ahhh! Look at this! Yes, this is one I can eat, for sure. :) I would like to try it. I will probably try to make it with honey as I also do not eat cane sugar, but what I often do is replace 1 cup of sugar for 1/4 cup honey, and then add a couple of spoonfulls of extra almond flour, or maybe even reduce one egg because of the added moisture. I *love* the idea of the oranges! This sounds delicious.

    I have also used chestnut flour to make a cake like this one. There is a wonderful recipe for a crème fraîche and chestnut flour cake at this link here: http://www.bbcgoodfood.com/recipes/5059/lemon-crme-frache-and-chestnut-cake.jsp

    I had stopped making this cake as it has diary in it, but now I am thinking I could perhaps omit the créme fraîche, add an egg or two and turn this recipe into an orange-based one, also. Chestnut flour makes delicious cakes, too.

    Take care and thanks for this one! :)

    ReplyDelete
  2. "I had stopped making this cake as it has diary in it" Whoops! I meant "dairy," LOL.

    ReplyDelete
  3. Hi again Karin! I'm pleased that you'd be able to modify this recipe. It's seriously delicious! And I love creme fraîche, so thanks for the link.

    ReplyDelete
  4. Bonjour,
    SO glad you stumbled onto my blog because now I've found yours with all these fabulous recipes. This orange cake looks delicious. I'll definitely give this a try soon. I want to follow along but can't seem to find the link. Will keep looking, it's too early to think here in France!
    Bon journée,
    Mimi

    ReplyDelete
  5. Hello thank you for calling into my blog and leaving a lovely comment about the market.. I am not sure where you live, but if you ever get over to London, you must visit.. You would LOVE it..

    how great to see Karin in the comment above.. we have just become friends online.... which is great :-)

    ReplyDelete
  6. Hello to both of you! How happy I am to see more followers :)

    I'm in Australia! I was in London last year in Christmas and I could not get over the beauty of London (and the cold!)

    Mimi, the link to follow should be on the right hand side of my blog page. About 1/4 of the way down. Hope you all enjoy the recipea. This cake is my favourite I think! Or the french fruit tart.

    Brittany.

    ReplyDelete
  7. Found you thru Bonjour Romance. Glad I did.

    Wonderful recipes.

    Jo

    ReplyDelete
  8. Honestly I thought those tarts dreamy but I think it's THIS cake that will grace my table first! :) YUM!!
    ~ingrid

    ReplyDelete
  9. I can't believe that I have not seen your wonderful blog before today. This recipe is divine! We have the same spode dishes too!

    I am loving it here!

    Best wishes,
    Natasha

    ReplyDelete
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