Here's a link to the Cookbook of the Month for this month: Breakfast Lunch Tea The Many Small Meals of the Rose Bakery. It's a discussion of the orange cake in the COTM as well as that of Claudia Roden. I've also made Nigella Lawson's orange cake. Good luck.
Not sure if you meant the orange almond cake that was discussed recently on the boards. Here's a link to the discussion:
Within it, you'll find more than one link for this type of cake...and if you're like me, you'll benefit from the discussion of weight vs. volume for the almond flour. Good luck!
P.S. It really did taste good even though I didn't use the right amount of flour!
I replied to a missclawdy on May 20, 2010 with my Fresh Orange Cake which I've been making since 1998 but when I just did a search, I didnt find it my own recipe or response. The recipe was in the May/June 1998 issue of Eating Well. Recently, I made mini bundt cakes and did not top it with the orange slices; however, I did follow the directions for the candied oranges in order to brush the orange flavored sugar syrup on top of each little cake. I've attached a photo of the cake from the magazine. Hope it works well for you. It's a real show stopper.
FRESH ORANGE CAKE
2 medium seedless oranges, scrubbed
3 cups water
3 cups sugar
3 cups sifted cake flour
1 tsp. baking powder
½ tsp. baking soda
½ tsp. salt
1 medium seedless orange, scrubbed and cut into eighths
2 cups sugar
2 large eggs, separated
1 cup buttermilk
¼ cup canola oil
1 tsp. vanilla extract
2 large egg whites
Fresh mint sprigs for garnish
TO MAKE CANDIED ORANGES:
1.Cut oranges into paper-thin slices.
2.In a wide pan, mix water and sugar. Bring to a simmer over low heat, stirring to dissolve sugar. Add orange slices and poach, keeping syrup at a bare simmer and ladling it over oranges occasionally, until skins are translucent, 1½ to 2 hours (handle gently to avoid tearing). Carefully transfer oranges to a sheet of wax paper; let cool. Reserve about ½ cup syrup. (The candied oranges will keep, covered, for up to 2 days.)
TO MAKE CAKE:
1.Preheat oven to 350ºF. Lightly oil a 10-inch angel food cake pan or coat it with nonstick spray. Line the bottom with parchment paper.
2.In a medium bowl, whisk flour, baking powder, baking soda and salt. Set aside.
3.In a food processor, pulse orange until finely chopped. Add 1½ cups sugar; process until smooth. Add 2 egg yolks, buttermilk, oil and vanilla; pulse to combine. Transfer to a large bowl.
4.In a clean bowl, beat 4 egg whites with an electric mixer on medium-high speed until soft peaks form. Gradually sprinkle in remaining ½ cup sugar, beating until stiff and glossy.
5.In 2 additions, add dry ingredients to orange mixture, folding with a whisk until just blended. Whisk one-quarter of the beaten whites into the batter. With a rubber spatula, fold in remaining whites. Scrape batter into prepared pan and smooth the top. Tap the pan on the counter to release air bubbles.
6.Bake cake for 55 to 65 minutes, or until a skewer inserted in the center comes out clean. Let cool in the pan on a wire rack for 10 minutes. Loosen edges and invert cake onto rack. Remove paper and let cool completely.
7.Place cake on a platter and brush with reserved ½ cup orange syrup. Arrange candied orange slices on top and garnish with mint sprigs.
MAKES 16 SERVINGS. 245 calories per serving: 4 grams protein, 4 grams fat (0.5 saturated fat), 50 grams carbohydrate, 145 mg sodium, 27 mg cholesterol, 1 gram fiber