Orange cake ???

sandy2_2

[quote=Pink-winged;7850489_I_haven't_tried_it_but_Nigella_has_a_recipe_for_Clementine Cake.Pink[/quote]

I made this back in october and it was gorgeous

NickiM

I have a lemon cake recipe but works well with any citrus fruit

185g softened butter
185g cream cheese softened
1 tablespoon finely grated lemon rind (or other citrus rind)
330g caster sugar
3 eggs
150g sr flour
100g plain flour

preheat oven to moderate
beat butter cheese and rind together in a small bowl with electric mixer until light in colour
add sugar, beat until light and fluffy
beat in eggs one at a time until just combined

Add flours in two batches
beat on low speed until just combined
spoon mixture into prepared pan

Bake cake in moderate oven about 1 hour turn cake onto wire rack to cool
dust with a little icing sugar if desired

Waxy_Bean

Pink-winged wrote: »

Hi Tashja,

I haven't tried it but Nigella has a recipe for Clementine Cake.

Pink

This is great with chocolate on top - esp G&B maya gold choc!

JayneC

purpleivy wrote: »

Valencian Cake (serves 6-8)


125g/4oz blanched almonds
4 eggs, separated
175g/6oz caster sugar
Grated rind and juice of 3 oranges
1 cinnamon stick, broken in half
1 tbsp. orange liqueur (optional)

Grease and line a 20cm/8” tin. Pound the almonds with a mortar and pestle until reduced to coarse crumbs. (Alternatively use either ground almonds or a mixture of ground and finely chopped almonds.

Whisk the egg yolks and 125g/4oz sugar until thick, then stir in the orange rind and almonds. Using a clean whisk, whisk the egg whites until stiff but not dry. Fold one third of the egg whites into the almond mixture until just evenly mixed, then add the remaining egg whites in two batches in the same way. Spoon into the cake tin and bake in a preheated oven 180°C/350°F/Gas 4 for 45 minutes until golden and set in the centre. Do not worry in the cake rises and then deflates again. Leave to cool a little, then transfer to a deep serving plate.

Heat the remaining sugar in the orange juice with the cinnamon stick, stirring until sugar has dissolved, then boil for a couple of minutes. Remove from the heat; add the liqueur if using then slowly pour the syrup over the entire top of the cake until it has all been absorbed.

Have another good one somewhere, will try and find it!

Thanks for this, I have 3 oranges that need using (gone a bit dry and no one wants to at them) and was wondering what to do with them - New Year Resolution to not waste food!!! This is just right.
Also am going to make the clementine cake with 2 satsumas amd a lemon that need using too! Will add 1 fresh clementine too as bought some yesterday (must have known as i never buy clementines!)

Thanks again, have a good Sunday.....

Jayne X

competitionscafe

This Orange Cake is gorgeous! The original recipe was published by Jill Dupleix (I think) in the Times and she said she had more requests for it than any other recipe - it initially came from a cafe in Australia I think. Anyway, Rick Stein published it in his Med Escapes cookbook (With full credit to the original sources) and renamed it 'Sicilian Orange Cake' but the recipe is eaxctly the same. You can find it here (Scroll down):
http://lifeandhealth.guardian.co.uk/food/story/0,,2139160,00.html

Although I am not normally a huge Nigella fan; her lemon drizzle cake is delicious (I always get compliments and requests for the recipe when I make it) - anyway you could substitute oranges for the lemons I guess (and use less sugar to allow for oranges being sweeter?). Recipe here:
http://flibbertygibbet.typepad.co.uk/flibbertygibbet/2007/07/when-life-gives.html

sandy2_2

I love Nigella's clementine cake recipe in which you boil the 'oranges'. How can I use this boiled orange type effect in a normal cake ie using flour and not ground almonds which are quite expensive.
I would like to make a variation of her cake which uses the whole orange not just the grated rind
All recipe ideas/variations welcomed as I need to make 3 or 4 cakes for Thursday.... Andalucia Day ...and a fiesta in our village

purpleivy

I think you could substitute for a mix of self raising flour and ground rice, but less rice than flour, plus a drop of 2 of almond extract... but only a drop or two, it's quite powerful!

AussieLass

My father made a lovely orange cake. I've got the recipe & it's delish. It's one of my favourite cakes and I always requested it as my birthday cake. They are popular over here.

angie_loves_veg

sandy2 wrote: »

I love Nigella's clementine cake recipe in which you boil the 'oranges'. How can I use this boiled orange type effect in a normal cake ie using flour and not ground almonds which are quite expensive.
I would like to make a variation of her cake which uses the whole orange not just the grated rind
All recipe ideas/variations welcomed as I need to make 3 or 4 cakes for Thursday.... Andalucia Day ...and a fiesta in our village

How about a carrot and orange cake?

I am sure there would be (or you could adapt) a recipe out there that uses the juice in the frosting/icing and the rind in the body of the cake (or the other way around!)

angie_loves_veg

In this recipe, you puree the entire orange (which sounds fun):

http://basic-recipes.com/metric/metricrecipe0052.htm