Boiled orange and almond cake. Whodathunk it? One of our neighbors was giving away some oranges at about the same time I saw this recipe and thought “why not?” The result was a very orangey, dense, moist cake—nearly a tart. Maybe that was because I used a tart dish to make it. Actually, there was enough batter to make two 10” tarts.
Using the entire orange (minus the seeds) yielded an interesting, intense taste. The peel’s bitter flavor, offset by the sweetness of the pulp and added sugar, was not unpleasant.
Next time I make this I think I will beat the eggs and sugar to add some air before folding in the orange and almond flour.
The texture was ok, but I think with a little work it could be lighter which would improve the overall appeal (a-peel, get it?) of the cake.
Original recipe at HelloFresh.au
Boiled Orange Almond Cake
• 1 large orange weighing approximately 350 g (or 2 smaller ones)
• 6 free range eggs
• 250 g ground almonds
• 250 g granulated sugar
• 1 heaped tsp (10 g) baking powder
• butter and flour/breadcrumbs or matzo meal for the tin
- Wash the orange(s), put it in a pan, cover with cold water, bring to the boil and then reduce to a simmer for an hour and a half or until it is extremely soft when pricked with a fork. Remove the orange from the pan, let it cool, then cut it open and remove any pips.
- Turn the orange into a pulp by pressing it through a sieve or by using an immersion blender.
- Prepare a cake tin – ideally with a loose base – by rubbing it with butter and then dusting it with flour. Pre-heat the oven to 375°F.
- Beat the eggs in a large bowl, add the pulped orange, beat again, then add the almonds, sugar and baking powder and beat again until you have a thick, even batter.
- Pour the batter into the tin and bake for between 30 – 60 minutes. Have a look at the cake after 30 minutes it should be golden and set firm. Try testing with a wooden skewer- it should come out almost clean, as opposed to very sticky with a clingy batter. If the cake does need another 10 mins, pop some aluminum foil over the top of it so it doesn’t get too brown.
- Let it cool in the tin before turning it onto a plate and dusting with a little icing sugar.