The season of BBQ’s is upon us! Last night was the first BBQ of spring so I decided to bring along an orange cake due to the vast quantities of oranges I have at the moment.
In fact our area is experiencing a glut of oranges as the drought has broken at long last but unfortunately because of our strong Australia dollar it’s not worth picking them, so sad. It makes me a bit cross really to think of all the wonderful high quality produce we have here and it’s going to waste while we get inferior quality in the shops and there are millions of people starving in the world. It seems so unfair.
But back to the most awesome orange cake in the world which comes to me from my friend Venise and the good people at taste.com.au So if you have more oranges than you know what to do with this recipe requires three large ones.
Ingredients (serves 8)
- 3 large (about 250g each) oranges
- Melted butter, to grease
- 5 eggs
- 315g (1 1/2 cups) caster sugar
- 200g (2 cups) almond meal
- 75g (1/2 cup) self-raising flour
- 1 tsp baking powder
- 375ml (1 1/2 cups) botrytis-style dessert wine
- Double cream, to serve
Place 2 oranges in a large saucepan and cover with cold water. Bring to the boil over high heat. Drain. Return oranges to the pan and repeat process (this will reduce the bitterness of the peel). Return oranges to the pan once again and cover with cold water. Bring to the boil over high heat. Reduce heat to medium-low and simmer, adding more water when necessary to keep oranges covered, for 1 hour or until oranges are very tender. Drain. Set aside for 2 hours or until cooled to room temperature.
*Just a tip here, as suggested by Venise, forget boiling the oranges just prick the oranges with a fork all over then microwave for 8 min. Much easier for us time poor people and still uber yummy.
Preheat oven to 160°C. Brush a round 20cm (base measurement) cake pan with melted butter to lightly grease. Line the base with non-stick baking paper. Cut oranges into quarters. Remove the white cores and any seeds. Place in the bowl of a food processor and process until smooth.
Use an electric beater to whisk the eggs and 215g (1 cup) of the sugar in a large bowl until thick and pale. Use a metal spoon to stir in the orange mixture. Add the almond meal, flour and baking powder, and stir until just combined. Pour into the prepared pan and use the back of a spoon to smooth the surface. Bake in preheated oven for 1 1/4 hours or until a skewer inserted into the centre comes out clean. Set aside for 5 minutes to cool slightly.
Meanwhile, use a zester to remove the rind from the remaining orange. (Alternatively, use a vegetable peeler to peel rind from orange. Use a small sharp knife to remove white pith and cut into very thin strips.) Juice the orange and place in a medium saucepan along with the rind, wine and remaining sugar. Place over low heat and cook, stirring, for 2 minutes or until sugar dissolves. Increase heat to high and bring to the boil. Cook, without stirring, for 2-3 minutes or until syrup thickens slightly. Remove from heat.
*I found you only needed a splash of the wine or no wine at all if you have enough orange juice, 1 1/2 cups of wine is way too much. I also added flaked almonds on top then poured the syrup over.
Turn cake onto a wire rack over a baking tray. Spoon the hot syrup and orange rind over the warm cake. Set aside for 30 minutes to cool. Cut cake into wedges and place on serving plates. Drizzle with any remaining syrup and serve with double cream, if desired.
Lol most excellent bed making yes? He loves this book can you tell?