Serves: dinner party (8-10)
Difficulty: Cuisine: Saved: | 1520 | Recipe by: Megann's Kitchen |
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Deliciously Moist Orange Cake
Ingredients:
Deliciously Moist Orange Cake
Method:
Deliciously Moist Orange Cake
- Place oranges in a pot & cover with cold water. Bring to a simmer over medium heat & set a timer for 25 minutes. Drain off the oranges & refresh your water, setting the timer & repeating the process two more times. Set your oranges aside to cool.
- Preheat your oven 180°C (350°F)
- Pre-prepare & line a 22cm (9 inch) spring form cake tin. Roughly chop the oranges removing the white pith centre as well as any seeds. Blend in a food processor until a fine puree & measure out 1 1/3 cups.
- In an electric mixer, beat your eggs until light & creamy then gradually add your caster sugar & baking powder. Beat until thick & pale in colour. Fold in your almond meal & the orange puree until well combined.
- Pour mixture into tin & bake for 50-60 mins.
Tips & Hints:
- :: I like to boil my oranges/citrus the day before. This gives the fruit adequate time to cool and I find the flavours infuse into the peel even more. :: When making Gluten Free recipes, double check your baking powder to make sure that it is also wheat/gluten free. :: In an episode of SBS Food Safari, the cook explained that to make the cake "Kosher", hold the eggs up to the light & check for blood spots. :: Serve - Sprinkle with icing sugar just before serving (this cake is so moist that it absorbs rather quickly!) & serve with double cream or pipe some cream cheese icing on top. :: For essential top Megann's Kitchen advice for the perfect cake, follow onto the Megann's Kitchen web site ::
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