Guilt-less Desserts & Treats for your Family


Orange and Almond Cake

    

I’ve been on (yet another) de-clutter of the house. Technically you could call this current obsession Spring cleaning as we are in September, but I think it’s part of my long term quest to get rid of everything from the house so the kids can’t make a mess (although I’m sure they’d find a way to make it look like a tornado hit…it seems to be their super power).

Today’s adventure in Spring time cleaning took us into the shed. Our shed, probably like many others in Australian backyards, is just like the bottom draw in your kitchen.

Not sure where it goes; just chuck it in.

Not sure whether to throw it out? Just chuck it in.

Pretty sure it’s useless and broken but you’re holding out for Apple to bring out a special device to fix it (even though it was made pre i-technology)? Just chuck it in.

Our shed was full of ‘just chuck it in’ items; old paint cans, cables for devices we no longer own, a TIVO (which no longer exists), broken Christmas decorations, car seats and camping gear. Our trailer is now full of broken bits to go to the tip and I have a pile of other items to be re-homed or op-shopped.

What was enlightening about going through the shed was learning a bit more about the previous owners of the house. Amongst our 6 ½ empty tubes of crack filler was there 10 (also ½ empty) bottles of car leather cleaner and car polish, 1 rather large bottle of teeth bleach and another bottle of teeth whiting spray. There was also old paint pots of questionable colour, a beer poster and 3 near empty packets of chewing gum.

I wonder what that new owners of our old house would think about us baed on what we left behind? (I’m sure they’d be questioning our sanity for the use of the green paint in the 2nd bedroom!).

This Orange and Almond Cake is my new favourite ‘Adult Cake’ (akak how I feel when I’m cleaning). Sure I love my whimsical novelty cakes and lashing sprinkles all over cupcakes but sometimes I feel the need to ‘eat my age’… and by that I don’t mean eat 39 cupcakes although that’s a challenge I would accept!

I have made this Orange and Almond Cake a lot lately, mostly because I can never work out how much pulp I will get from an Orange. This Orange and Almond Cake uses the traditional method of boiling and then pureeing an orange instead of just adding juice and zest. It gives the cake a much deeper flavour, but it can also add some bitterness so make sure you add those berries on top. The first time I made it I boiled 2 oranges as I didn’t want to be stuck short but found I had enough for 2 cakes (such a travesty!!). The next time I boiled Oranges they were smaller, so I used 2 again, and then had enough left over to make a very bitter Orange Ice cream. If in doubt, boil more and then freeze the left overs for a cake emergency.

This Orange and Almond Cake is similar to this pretty Lemon version, but I think I prefer it better. In the photos I have made a 2 layer cake with 2 layers of cream. To be honest, this was a bit of cream overload and since then I have been making a single layer version with cream on top and lots of berries. The berries help to combat any bitterness that may be present from using the whole of the orange. This Orange and Almond Cake also steals from my super popular Gluten Free Cake in that it is a 1 bowl recipe; no mixer or creaming required. If your Oranges are super sweet you may not need the cream and berries, or instead you can make an Orange Syrup and pour it over a warm cake 9make sure you give it a few pokes first!).

Orange and Almond Cake

This Orangeand Almond Cake is moist, full of whole orange flavour and zing and looks so pretty!!
Prep Time1 hr
Cook Time35 mins
Total Time2 hrs
Servings: 12
Author: Lisa@mummymade.it

Ingredients

INGREDIENTS

    Orange and Almond Cake

    • 1-2 medium/large ripe Oranges this will make 2/3 cup of boiled orange puree
    • 6 Eggs
    • 1 Cup Coconut Cream use the thickened cream from a can of chilled Coconut Ceam/Milk. Do not use the watery remains
    • 1/2 Cup Maple Syrup/Rice Malt Syrup
    • 1 teaspoons Vanilla Extract
    • 3/4 Cup Coconut Flour
    • 1 Cup Almond Meal
    • 3 teaspoons Baking Powder
    • Berries pretty flowers for decorating

    Whipped Cream Frosting

    • 2 Cups Coconut Cream the thickened cream taken from opened cans of coconut cream/milk that have been in the fridge overnight. Do not use the watery remains
    • 3 teaspoons Vanilla Extract
    • 3 teaspooons Maple Syrup

    Instructions

    INSTRUCTIONS

      Orange and Almond Cake

      • Place 1-2 whole oranges (depending on their size) in a saucepan and cover completely with water.
      • Bring the saucepan to the boil and then reduce heat to medium for 60 minutes, being careful to keep the water covering (or almost covering) the oranges at all times. If the water level gets too low add some boiling water to the pot.
      • After 1 hour drain the water and allow the oranges to cool. Once cooled, cut into quarters and remove any seeds and the pilth (the thick white bit in the middle).
      • Place the orange quarters into a food processor and blend until smooth (ish). You will need 2/3 Cup of cooked and pured Orange for this recipe. Keep the left overs for a 2nd cake!
      • Preheat the oven to 180C/360F.
      • Line and grease a 15cm/6 inch (for a 2 layer cake) or a 20cm/8 inch (for a single layer cake) round cake tin.
      • In a large bowl place the wet ingredients and lightly whisk by hand (this includes the orange puree). DO NOT over whisk/mix.
      • Add the dry ingredients into the bowl and lightly whisk until just combined. DO NOT over whisk/mix. I like to sift my dry indredients straight into the bowl.
      • Pour the mixture into the tin and smooth the top.
      • Place in the oven and bake for 40-45 minutes for the smaller tin and 35 minutes for the larger tin, or until cooked through.
      • Remove from the oven and allow to cool in the tin. Do not remove until cooled completely.
      • If making a 2 layer cake; cut the cake in half and frost the bottom layer with half the cream. Add the top layer and spread the remaining cream on top.
      • Decorate with raspberries, strawberries etc. I find the berries help to cut through any bitterness that may come from using a whole orange.
      • If making a 1 layer cake; you will only need 1 cup of cream spread over the top. Decorate as above.
      • If the oranges were nice and sweet then you may not need any cream at all or you could make an orange syrup instead.

      Whipped Cream Frosting

      • Place the ingredients into a bowl and whisk until combined. Place the cream back in the fridge to thicken before using.
      • The cake itself does not need to be refridgerated but the frosting may.

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