Orange and Almond Cake

Some years ago, a colleague of mine that used to spend most of the week traveling from town to town, was sitting in a pub with me and other people from work when he confessed that he really felt like home when returning back from a busyness trip and opening the door of his unit he could smelt his wife's orange cake being baked in the kitchen.

I don't remember my colleague's name but after that day I never forgot his wife's orange cake (and I not even tried it) - smart woman!    Nowadays, every time my hubby is back home after a business trip I try my best to have something very nice baking in the oven.

This is not the "smart wife" cake but does the trick really well.

I have this recipe for about 20 years, my grandmother taught me, the original recipe takes corn flour
instead of almond meal but is just as good!  The orange flavor is very strong and you actually cant taste the almond but I love the texture.    Now is up to you, you can make the two versions and stop by to tell my what is your favorite.   You can choose to use the Orange Syrup or the Orange Icing... or both :-)   Try using the icing and making the orange syrup to serve as aside, is sooo good!

x
Rachel

                          Orange and Almond Cake
Cake Ingredients
1 Whole Orange, including the zest. Seeded and the white parts (in the middle of the orange) removed (removing the white part is very important, otherwise you cake will turn bitter)
2 cups of caster sugar
250 ml oil (depending on the size of the eggs, if the batter is too thick, I add a dash more of oil to keep it moist)
3 eggs, whites and yolk separated
2 cups white plain flour
1 cup almond meal  (or 1 cup of corn flour)
1 tablespoon baking powder.


Orange Syrup
1 orange, peeled seeded and finely sliced
2 cups orange juice
1 cup water
1 1/2 cup sugar


OR 


Orange Icing

1 Cup Incing Sugar
2 tablespoons of Orange Juice
Orange Zest

Pre-heat the oven to 180C 

With a mixer beat the whites just until soft peaks form - set it aside.

In a blender, combine yolks, sugar, orange and oil. Puree until mixture is smooth and there are no pieces of orange or zest.

Pour the blended mixture in a large bow, stir in the corn flour, the flour and the baking powder sifted. Mix until all combined.

Grease and sprinlkle flour in a tin of your choice. Spoon the mixture up to 3/4 of the tin.

Bake for about 40mintes.  Keep in mind that baking times / temperatures may vary with your oven and shape of the tin.


Cool the cake in a wire rack. 
 
For the Orange Syrup

While the cake bake, make the syrup by combining the orange, orange juice, water and sugar in a small sauce pan. Bring it to boil, change to low heat and leave it until it has been reduce to about half the volume.


OR

For the Orange Icing

But the sugar in a small bowl, add one tablespoon of orange juice and stir, slowly add the tablespoon left until it is a smooth paste - you may not need to add all the juice.


If you choose the orange syrup pour some orange syrup on the top of it and reserve some of the syrup to serve aside.

If you are using the Icing pour all over the cake and sprinkle orange zest to decorate.



Rachel Elich

Rachel Elich is a globetrotting, computer engineer, project manager, designer, untamed cook extraordinaire who backpacks around the world. Along the way on adventures, Rachel has adopted and incorporated international influences into all aspects of her creative work endeavours.

No comments:

Post a Comment