Updated: Jul 16
One of my pet peeves is when recipes have a "teaspoon" of flavouring in them... Whether that be orange peel, lemon juice or a seasoning - I have never once in my life used a teaspoon of anything and found it anywhere near flavoured enough.
Anyway, mini-rant over, this "orange cake" doesn't just use the zest of an orange, no no, it uses two large whole oranges that have been boiled and blitzed up in a food processor, zest, peel, pith and all - no waste whatsover! This technique was inspired by a Diana Henry recipe and woah does it pack the orange punch you want and create the stickiest moistest sponge you could ask for.
To spruce it up, as I love a spruce... I created a sticky orange glaze and added some Cointreau, layered over the slices of blood orange it was as pretty as a picture!
I cannot express enough how delicious this cake was... In fact, I quote my mum " this is the best cake you have ever made".
(26 cake tin)
For the cake:
2 large oranges or 3 small oranges whole
200g caster sugar
300g ground almonds
1 tsp baking powder
For the topping:
3 blood oranges, thinly sliced
200g caster sugar
1 glass of orange cointreau
Preheat the oven to 180ºc and grease and line a 26cm cake tin
Put the two oranges, whole, into a medium saucepan and cover with water, then boil for around 45mins to one hour.
Then take off the heat, remove the oranges and blend them in a food processor till they become a pulp
Create the caramel orange syrup by simmering the sugar and water on a medium heat for 10mins, don't stir it!
Then caramelise the blood orange slices by putting them in a saucepan with the sugar and water and simmering for a further 5 mins!
Take the orange slices out and layer in the bottom of the tin
Leave the syrup in a bowl for drizzling on the cake later
Whisk the eggs, sugar, almonds and baking powder together then add the orange pulp and mix well
Pour the cake batter over the oranges in the tin
Bake the cake for 45mins
Once cooked a knife should come out easily, immediately remove from the tin by flipping it upside down onto your platter
Pour the syrup over the top of the hot cake and eat immediately
Serve with creme fraiche or yogurt