- missclawdy Mar 9, 2010 02:13 PM
Years ago, I was served a homemade orange cake made with fresh oranges (navel probably, not mandarin). (I suspect it came from a magazine)
I have never been able to find a recipe. Can anyone help?
There's a classic Jewish orange sponge cake that involves boiling a whole orange and then pureeing it. As I recall, it contains the pureed orange, some flour, an egg or two, and lots of sugar. Is that the sort of thing you are talking about? I think I gave the cookbook away that contained the recipe, but I may be able to retrieve it if that is what you are looking for.
There is a classic recipe called Aunt Nettie's Orange cake that involves using an entire navel orange. You don't even boil it. You just chop it and then puree in a food processor. It's available on many websites; here's one: http://www.cdkitchen.com/recipes/recs...
It's delicious and easy to make.
I found the Jewish orange cake, but before paraphrasing the recipe, I checked on line by Googling "Jewish Orange Almond Cake." Bingo. Try www.sbs.com.au/food/recipe/677/Orange....
This cake is flourless.
My recipe calls for pricking one valencia or navelina orange and then pureeing it after boiling it, taking out the pips first. This one calls for two oranges. Otherwise it is much the same. It is a Sephardic recipe from North Africa: very sweet but very good.
Orange Dream Cake from Taste of Home 10 to 12 servings
2/3 cup butter, softened
1 + 1/3 cups sugar
2/3 cup fresh orange juice
3 tablespoons fresh lemon juice
1 teaspoon grated orange peel
1 teaspoon grated lemon peel
2 cups cake flour
2 teaspoons baking powder
1 teaspoon salt
1 cup flaked coconut
¼ cup sugar
2 tablespoons fresh orange juice
1 tablespoon fresh lemon juice
4 teaspoons grated orange peel, divided
1 cup heavy whipping cream, whipped
In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in juices and peel until well blended (mixture may appear curdled). Combine the flour, baking powder and salt. Gradually add to creamed mixture until well blended.
Pour into two greased and floured 9-in. round baking pans. Bake at 375° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool in pan for 10 minutes before removing to wire racks to cool completely.
For frosting, in a small bowl, combine the coconut, sugar, juices and 3 teaspoons peel. Let stand for 10-15 minutes or until sugar is dissolved. Fold in whipped cream. Spread between cake layers and over the top. Sprinkle with remaining orange peel. Chill for at least 1 hour. Store in the refrigerator.