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Orange almond cake

1/6/2013

 
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'There does not seem to be a cafe that doesn't serve a version of this marvellous cake.  It is dense and moist and the cooked [orange] peel gives it a tart and intriguing flavour that is very seductive.'
                                                                                                                             - Stephanie Alexander, The Cook's Companion

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When a wee crate of new season oranges arrived on my doorstep courtesy of Citrus Australia (thank you) this week, I cheered #GoOrange!  Ten oranges, ten days and an abundance of health benefits for me, not to mention that I'm supporting Aussie fruit growers as a bonus.  Yup, this is a challenge I am more than happy to meet, and oranges take centre stage on the fruit platter at my place all year round as it is.  

So, we are all aware that oranges are an excellent source of Vitamin C, but when it comes to snack foods, they're a naturally-packaged source of nutrients.  One orange is loaded with good things, as outlined in this study undertaken by the Consumer Science Program of CSIRO Health Sciences & Nutrition.  Some of this information might come as a sweet surprise.

The benefits of oranges go beyond that of simply being a delicious and health giving snack.  Oranges make the perfect ingredient to many flavoursome recipes.  I often use the rind, juice and flesh of oranges in my cooking.  For instance, strips of orange zest add a fresh depth of flavour to rich and hearty winter meals like slow cooked lamb shanks and corned beef.  I favour orange zest over lemon in my gremolata for osso bucco (and also add several strips of orange zest to my version of the dish).  I use the juice of oranges in pork cutlets with orange sauce and orange juice and zest is essential in my Asian-style baked chicken wings, which has been a huge hit with family and friends over the years.

When it comes to baking, Peter's petit madeleines wouldn't taste as exquisite without grated orange zest...   and oranges are THE star in Claudia Roden's classic orange and almond cake, which I've shared with you here.  The recipe is my take on Stephanie Alexander's version in her magnificent food bible, The Cook's Companion.  I serve it accompanied by candied oranges in syrup and a dollop of Greek yoghurt flavoured with fresh passionfruit.  I'm sure you know it, and I know you'll love it my way.
ORANGE & ALMOND CAKE
3 whole oranges, washed
6 eggs, beaten
280g ground almonds
230g vanilla infused raw caster sugar
1 teaspoon gluten free baking powder

Oranges in Syrup
1-2 oranges extra, washed and cut into 1/2 cm slices
1 cup vanilla infused raw caster sugar
1 cup water

To serve
Greek yoghurt combined with fresh passionfruit pulp
sprigs of fresh lemon thyme, to garnish

Place the oranges into a deep saucepan and cover with water.  Pop the lid onto the saucepan, bring to the boil, lower heat and allow to simmer for two hours until the oranges are very soft.  Top up with a little extra water as needed during the cooking time.

Grease and line a 24cm round or square cake tin.  Preheat the oven to 190 degrees C.  Drain the water from the saucepan, then split the oranges open and remove any pips before pureeing the oranges (skin and all) in a food processor (or with a stick blender) until smooth.  Add the eggs and sugar, and mix well.  Mix in the ground almonds and baking powder, and stir until combined.  Pour this batter into the prepared cake tin and bake for 45-60 minutes until a skewer comes out clean and the cake is golden brown.  Allow the cake to cool in the tin before turning out onto a cake rack lined with baking paper.

To make the oranges in syrup, combine the sugar and water in a small saucepan.  Bring this to a boil over medium-high heat and stir with a wooden spatula until the sugar has dissolved.  Lower the heat, then add the orange slices.  Simmer very gently for 10-15 minutes.  Remove the pan from the heat and allow the oranges cool in the syrup.  This will keep well in the refrigerator for a few days.  

To serve the cake, arrange the orange slices over the top of the cake and drizzle with syrup.  Garnish with sprigs of lemon thyme and serve with a pot of passion fruit flavoured Greek yoghurt.  Serves 10.
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Tell me, do you use oranges in your cooking, do oranges have star billing on your fruit bowl, and are you up for the #GoOrange challenge?
muppy link
4/6/2013 01:43:52 am

this looks fabulous :)

Lizzy
4/6/2013 09:17:02 am

Thanks Muppy ; )

Karen (Back Road Journal) link
4/6/2013 07:55:37 am

As far as I know, this delicious cake hasn't arrived at any cafe in my part of New England. It sounds delicious with all of the orange flavor, especially with three whole oranges in the cake itself.

Lizzy
4/6/2013 09:17:36 am

Hello Karen... that's interesting... I do hope you will try the recipe.... thanks so much for stopping by, my friend from afar ; )

Judy@Savoring Today link
4/6/2013 08:24:44 am

This sounds fabulous! I'm going to make it for our Friendship Brunch this Friday. :)

Lizzy
4/6/2013 09:18:18 am

Hi Judy... it is, believe me. I'm delighted that you will be baking it, Let me know if you love it. ; )

John link
4/6/2013 08:59:17 am

We're winding down our citrus season here, although decent quality citrus is available throughout the year. Orange and almond is such a delightful combination! This cake looks wonderful - loads of flavor. We've been substituting almond flour lately for ground almonds in baking - saves a step, and the texture is a little finer. Anyway, really good stuff - thanks so much.

Lizzy
4/6/2013 09:18:52 am

John, hello and thanks so much! Great idea to sub almond flour in your baking... so delicious! Thanks for stopping by ; )

Kyrstie @ A Fresh Legacy link
4/6/2013 10:37:41 am

Hi Lizzy, we are big orange fans. I also like to use the whole fruit in cooking as you do. I grew up in country Victoria where oranges grow in abundance. When my parents visit they always bring a big 10kg bag. The next visit is scheduled for a few weeks time. I would love to try your cake, plus love the sound of it with shanks. Yum!

Lizzy
4/6/2013 11:26:54 am

Thanks Kyrstie... and how wonderful that your parents bring a 10kg bag for you. Edible gifts are always welcome aren't they. The orange rind in the lamb shanks dish is fantastic, as it cuts the fat, if you understand what I'm saying. Have a great day.

minnie@thelady8home link
4/6/2013 10:42:59 am

I have not seen this delicious looking cake anywhere around where I live,which would be Boston, and it looks so moist and fab. The clicks are gorgeous!

Lizzy
4/6/2013 11:27:45 am

Hello Minnie from Boston and welcome! Interesting that you say you've not seen this cake... I do hope you will try the recipe... let me know your thoughts ; )

e / dig in hobart link
4/6/2013 11:20:34 am

go orange - go lizzy! what a deliciosu looking treat. you use oranges in your cooking far more than i do (i tend to ue lemons more). however, my all-time favourite orange cake is an upside down one flecked with vanilla. may i share the recipe with you? you may like to try it over the next ten days!:
http://www.diginhobart.blogspot.com.au/2012/06/donna-hay-upside-down-orange-cake.html

Lizzy
4/6/2013 11:28:19 am

Oh, now that sounds delicious! Vanilla and orange go so nicely.

InTolerant Chef link
4/6/2013 11:21:24 am

This is a lovely recipe Lizzy, but I used to make dozens of these each week when I did my cafe baking and now I never order them :) Thanks for reminding me how lovely they are. I love oranges too, and make a great slow baked Chinese style chicken dish with the juice, zest and slices in it- yummo!

Lizzy
4/6/2013 11:29:41 am

Your slow baked chicken dish sounds divine, Bec. Hope you are getting along well. Sorry we haven't had lunch yet... with my new job being so enjoyably busy for many months, and now with being unwell (for a few months!), I just haven't found the opportunity. ; )

Jane @ Shady Baker link
4/6/2013 11:51:03 am

This is a wonderful cake Lizzy! I also used to make this (in a muffin version) when I supplied a local cafe with cakes. It is always delicious and so moist. I love your orange slice on top and the lemon thyme, beautiful!

Lizzy
4/6/2013 01:34:01 pm

Hi Jane... so, like Bec, you have baked this one for cafes... seems very popular, so moist and delicious. Thank you for your very kind words, my friend.

Maureen | Orgasmic Chef link
4/6/2013 01:41:47 pm

I obviously go to the wrong cafes because I've never had this. It looks GORGEOUS! Okay, I'm going to make it. :)

Lizzy
4/6/2013 02:16:46 pm

Ha! I hope you will, Maureen, and please let me know if you like it ; )

Laura (Tutti Dolci) link
4/6/2013 07:00:44 pm

Beautiful cake, I love orange and almond together!

Lizzy
4/6/2013 07:57:11 pm

Thank you, Laura ; )

Lorraine @ Not Quite Nigella link
4/6/2013 09:23:20 pm

This is one of my favourite cakes ever! I remember the first time that I tried it I went searching high and low for the recipe.

Lizzy
5/6/2013 02:05:56 pm

Ha... I remember the first time I tasted this too, Lorraine. I begged for the recipe and then shared it far and wide. It's certainly a keeper!

A Canadian Foodie link
5/6/2013 02:36:58 am

LOVE the photos on this one... and love ORANGE!
:)
V

Lizzy
5/6/2013 02:06:13 pm

Thank you my friend in food from afar ; )

kellie@foodtoglow link
6/6/2013 01:53:20 am

I've done a very similar 'boiled orange' cake once (probably Claudia's), ages ago, and really loved it. You have reminded me what a brilliant idea it is - so moist and tangy! And I like all of the other orangey ideas you mention. I love how the Spanish pop oranges into savoury dishes. Even ones containing anchovies!

Lizzy
6/6/2013 02:38:43 pm

Hi Kellie... it is definitely a moist and tangy cake... we love it... and it's especially good for me right now, as I am on a grain free diet due to issues with my immune system. Oranges and anchovies... do tell!

El link
6/6/2013 03:26:25 am

I love oranges. This looks great!

Lizzy
6/6/2013 02:38:52 pm

Thanks El. ; )

Fig & Quince link
6/6/2013 01:59:35 pm

My mouth is hanging open - this cake looks ... like it belongs in the window of a professional bakery. Superb!!!

Lizzy
6/6/2013 02:39:13 pm

Thank you... I think this is one you might really enjoy ; )

Gourmetgetaways link
8/6/2013 04:09:53 pm

Oh this looks absolutely lush! I love orange cakes! I will be craving this until I make it!

Lizzy
9/6/2013 01:29:08 pm

Thank you kindly... it is a particularly exquisite cake!

Amanda link
9/6/2013 11:16:38 am

Oh, Lizzy - I'm drooling just reading this post. Oranges are such a bright and welcome gift in winter, aren't they! I want to bake today & now know exactly what I'm making!

Lizzy
9/6/2013 01:29:28 pm

Hi Amanda, they are indeed! Happy baking ; )

Mrs Mulberry link
10/6/2013 10:39:40 pm

Beautiful post Lizzy - what a cake!!! Now that I am back home, I can't wait to give this recipe a try. My father in law's orange tree is absolutely heaving and nearly ready for picking - I'll be putting a few aside for this delicious cake!!

Lizzy
11/6/2013 01:40:27 pm

Hi there... have you made this before? I thought you might have, given its also popular in Mediterranean cuisine. Thanks so much for stopping by. ; )

Janie link
12/6/2013 08:33:56 pm

This is now top of my to do list - it looks divine!
Janie x

Lizzy
12/6/2013 08:57:15 pm

Thanks so much, Janie xo


Comments are closed.

    Welcome...

    Üdvözölöm
    Photo of Liz Posmyk, Food Writer, Cook and Traveller

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Good Things is written and published by Liz Posmyk © 2011-2020.   All rights reserved.
Excerpts may be used provided that full and clear credit is given. Thank you.


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