Middle Eastern Orange Cake
I'm exploring flourless cake recipes as the trusted cup cake baker for my sister's wedding next December. Chocolate is a no brainer but I thought it would be nice to mix it up a little. This Middle Eastern Orange Cake is delicious, it's not too sweet and it has a mysterious depth to the flavours that keeps people guessing. I adapted a Stephanie Alexander recipe to come up with this and I almost completely stuffed it. I forgot the baking soda and had to pull the cake out of the oven and quickly stir it in. There seemed to be no ill effects to my oops moment which was quite surprising. We love this, and I took it for a friend and collegues special birthday lunch (60 anyone?!) and she loved it too. Her favourite cake is flourless orange so I'll consider her a connoisseur and her approval a big tick. Enjoy and don't forget the baking powder! xx
2 large or 2 and a half small oranges - washed
250g almond meal
230g brown sugar
1 tablespoon of honey
1 teaspoon of rosewater
Begin by boiling the oranges in a little water in a covered saucepan for 2 hours. Check the water hasn't boiled away regularly, mine did approximately 1 hour in and I had to act quickly to save the oranges and avoid a nasty burnt flavour... After the 2 hours is up, remove the oranges from the saucepan and allow to cool. Once cool open the oranges, remove any pips and then chop them up quite small, skin and all.
Preheat the oven to 190C and prepare a spring form tin with butter and baking paper. I think mine is 26cm. You just don't want the mixture to be more than 6cm thick in the tin or it will take too long to bake.
Put the chopped orange in the mixing bowl and beat on high until they have broken down, you can also do this in a food processor if you prefer. add the eggs, sugar, honey and rosewater and beat until combined. Add the almond meal and the baking powder and beat gently until combined.
Pour mixture into the prepared tin and bake for 55 minutes. Test with a skewer and if it comes out clean the cake is ready, if it is sill wet bake for a little longer.
Cool in the tin and then turn out ono a serving plate. You can deocrate with orange slices, slices almonds and icing sugar but I didn't because I was unsure if I should bother after my mishap. It's delicious with some thick cream or yoghurt and I'm sure would look a little more special if you put a litle someting on top.