Every year, I engage in the tradition of asking my husband what dessert he would like for his birthday. Despite our pretending that he might choose something different each year for the fun of it, without fail, he always answers with a smile, “Orange cake.”
Years ago, I stumbled upon a well-loved recipe on NYTimes Cooking by Claudia Roden for Orange and Almond Cake, taken from her 1980s cookbook, Everything Tastes Better Outdoors. The concept of using whole oranges in the cake caught my attention, especially since the recipe did not call for any flour, oil, or butter—ingredients typically considered essential for a good cake.
Upon making the cake, my preconceptions of cake-making were turned upside down. Not only did I adore it, but my husband did as well. Over time, I’ve adjusted the original 5-ingredient recipe to streamline the process, making it quicker and simpler. Now, this incredibly moist and aromatic cake has become a staple for all occasions in our household, disappearing within minutes of being served.
What sets this cake apart is the inclusion of whole oranges, including the bitter white pith, which may seem unconventional but works exceptionally well with a few adjustments. In Roden’s initial recipe, she instructs simmering two large navel oranges whole for an extensive two-hour period, yielding favorable results with thick-skinned varieties. However, I’ve found that an hour of cooking time suffices, or alternatively, you can pressure cook them in water for 30 minutes with a natural release.
Personally, I opt to skip the cooking process entirely. The key lies in selecting very juicy, thin-skinned citrus fruits. Mandarin oranges and tangerines are among my favorites, and while you may require more due to their smaller size, there is no need for any cooking. This means you can prepare this cake in under 10 minutes flat.
With almond flour, eggs, sugar, oranges, baking powder, and a touch of salt as the only ingredients, this cake is naturally gluten-free and lactose-free. Despite the absence of oil or butter, it retains its moisture for days, boasting a texture reminiscent of cheesecake.
To create a 9-inch cake serving around 10 people, you will require the following ingredients:
– 2 to 4 thin-skinned oranges, mandarins, or tangerines (13 to 14 ounces total)
– 5 large eggs
– 2 1/2 cups (250g) almond flour
– 1 1/4 cups (250g) granulated sugar
– 1 teaspoon baking powder
– 1/2 teaspoon salt
– Powdered sugar, orange marmalade, or whipped cream for topping (optional)
Preheat the oven to 375°F and prepare a 9-inch round cake pan by greasing and flouring it. For a gluten-free option, use gluten-free flour or granulated sugar to coat the pan
It is excellent as it is. For a more visually appealing presentation, you can dust it with powdered sugar or spread a thin layer of orange marmalade on top. Another option is to garnish with whipped cream and/or candied citrus. Additionally, my husband enjoys the pairing of orange and chocolate, so I have also added a simple chocolate ganache on top. – Simply Recipes / Mark Beahm(Source: Original article on SIMPLYRECIPES)
