Can I let you in on a little something? I had my butt handed to me on a platter this past week. Not in a bad way, but more like: I just in learned a heck of a lot in one week kinda way. Ever had one of those?
The best thing about it though is that those moments in life always become something to learn from. And the next best thing is it also doubles as a reason to reflect upon afterwards with a glass wine, and of course cake, and maybe lounging on the couch in sweats. That’s kinda my favourite way to cap off a loooong day. Don’t judge. Just try and stop me: couch, sweats, wine, cake….ya I’m sold.
I’m just going to lay all my cards out on the table here and tell you that I love oranges. Like, obsessed. We call mandarines around here orange candy and it’s not uncommon to eat three in one sitting. I feel like I should have an iron clad immunity to colds – fyi so not the case.
In the past week I probably ate five oranges – ball parking that one, and at least six mandarines which really only make up two oranges if that. Wait a second though, realize that they make their way into salads, yogurt bowls with mint and honey, baked with fish, and of course just plain ol’ peeled for a snack.
Hear me out though. I found an even better way to enjoy oranges this weekend, and I can’t believe it’s taken me this long. Oranges in the form of CAKE! Kinda mind blowing delicious. I’ve baked with plenty of citrus before, but boom – now with oranges. Pretty much life changing.
Call me crazy, but I’ve never boiled an orange before, let alone left one simmering for 2 hours. The thought of it had me wondering how good this would taste and if the time would be worth it. Answer: yes, worth it. This part of the cake process takes the most time, but it’s also something you can leave and putter around doing a bunch of other home-y things.
The great thing about having your butt handed to you on a platter is that usually a positive is the end result. A learning experience, some enlightenment, and in this case learning that you can boil an orange for an extremely tasty cake.
Recipe from: Food on Paper
Yields: 1 Cake
2 Medium size oranges
1 – 1/4 Cup superfine sugar*
1 – 1/4 Cup almond flour
1 Tsp baking power
2 Handfuls of flaked almonds
1 Pinch salt
1 – Wash the oranges well, and place them in a medium saucepan. Cover with water and bring to a boil. Reduce to a simmer and leave them be for two hours. Remove from water and allow to cool.
2 – Preheat oven to 375 degrees. Line a 9 inch baking tin with parchment paper.
3 – Cut out the ends of the oranges, and place them in a food processor. Blend until you have a smooth consistency
4 – In a large bowl, add the eggs and sugar. Whisk until the sugar has dissolved into the egg mixture. Add the orange puree and whisk again. Add the almond flour, baking powder and salt, and mix until all the ingredients are well combined.
5 – Pour batter into prepared tin, then scatter over the almond flakes.
6 – Place in oven and bake for 1 hour to 1 1/2 hours, or until a skewer comes out clean. Time will depend on the size pan you use. The cake should be golden on top.
6 – Cool cake on wire rack. Serve as is or dust with icing sugar or with a dollop of whipped cream.
*If you only have granulated sugar on hand you can make superfine sugar simply by running it through a food processor, or a coffee grinder. Be aware of the volume and ensure after you grind the sugar down you will yield 1-1/4 cups sugar.