WHOLE ORANGE CAKE RECIPE
This is one of the easiest, most loved cakes that we make. There's no peeling, no zesting, you use the entire orange, skins and all. Boiling the orange softens the skin, removes any bitterness and turns the whole fruit sweet, fragrant and tender. This means you get a pure orange flavor, not just from the juice, but from the oils and the skin as well. The puree is the secret flavor and moisture to this cake. What you get is a cake which is soft, moist and packed with real orange flavor, and it happens to be naturally gluten free.
Instructions
- 1
Step 1: Boil Oranges
45 minPlace 2–3 whole oranges in a pot of water. Bring to the boil and cook for about 45 minutes, until completely soft. Drain the oranges and allow them to cool slightly.
- 2
Step 2: Prepare Orange Purée
Blend the whole oranges - skin, pith and juice - into a smooth purée. Weigh out 390g of the orange purée and set aside.
- 3
Step 3: Whisk Eggs and Sugar
In a large bowl, whisk the eggs and sugar together until pale, light, and airy. This step is important as it provides most of the lift for the cake.
- 4
Step 4: Mix Dry Ingredients
In a separate bowl, mix together the ground almonds and baking powder.
- 5
Step 5: Combine Purée and Almonds
Add the orange purée to the almond mixture and stir until smooth.
- 6
Step 6: Fold in Egg Mixture
Gently fold the whisked eggs and sugar into the orange and almond mixture. Fold carefully to avoid knocking out too much air from the batter. You can do this gradually.
- 7
Step 7: Pour into Tin
Pour the mixture into a lined cake tin and smooth the top.
- 8
Step 8: Bake Cake
50 minBake in a preheated oven at 180°C (fan) for 40-50 minutes, or until golden and a skewer comes out clean. Allow to cool in the tin before removing.
Original source: www.instagram.com
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