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Orange Cake

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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?

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  1. I don't know if this is what you were served, but it's very good:

    http://www.foodnetwork.com/recipes/ni...

    1. 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.

      3 Replies
      1. re: Father Kitchen

        A search here for Claudia Roden should reveal it.

        1. re: Joebob

          Nigella Lawson also has a version.

          1. re: Stuffed Monkey

            she uses clementines.

            long and heated thread on here about that cake, which i quite like.

      2. 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.

        1 Reply
        1. re: masha

          Thanks to everyone who replied - I have made the recipe, or a similar one, to the cake you suggest and it is good but the one I am looking for had actual chunks of the fresh orange (no rind) in it.

        2. 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.

          1 Reply
          1. re: Father Kitchen

            Thank you-

            I am going to try this recipe although the one I was looking for did not puree the oranges - chunks of orange were baked in a flour batter. I have never seen a similar recipe and I lost touch with the person who baked it .

          2. 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 eggs
            2 cups cake flour
            2 teaspoons baking powder
            1 teaspoon salt

            Frosting:
            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.

            2 Replies
            1. re: Lisbet

              Lisbet-

              This looks wonderful and I am going to try it. I will experiment too with some chunks of membrane-free fresh orange in addition to the peel and the juice.

              If that doesn't work, I can always revert back to the recipe as written.

              Thank you.

              1. re: Lisbet

                Lisbet,
                Tried your cake last week and it was delicious!!! I didn't use your frosting recipe. I just used an orange glaze and it was a big hit!
                thanks
                ginger

              2. I decided to try the Nigella version of the cake this year for Passover. On the whole, although I did not mind that it was less sweet, I did not care for this cake and would not make it again. There are better almond cakes out there. Too soupy.... and I squeezed out / drained my clementines extensively.

                1. Oddly enough, I've been searching for the same recipe for two days. My home is on the market and has been staged to sell so the majority of my recipes had been tucked away, including the recipe for which you are seeking. I looked through everything and could not find it so I came on line and still didn't find the same recipe but this is where I found you. Last night I took all my recipe cartons to bed and VOILA!, I found it in the 1998 May/June issue of Eating Well. I've made this cake for showers and birthdays and other events. I will be using this recipe for my garden club's annual luncheon but will bake it in mini bundt pans. Unfortunately, I'm getting ready to go to work and don't have time to scan the photo or type the recipe but I shall get this to you shortly.
                  I am so happy for both of us!
                  ginger

                  3 Replies
                  1. re: gsmyle

                    missclawdy, As promised, here is the Fresh Orange Cake recipe with photo.
                    ENJOY! ginger

                    FRESH ORANGE CAKE

                    CANDIED ORANGES:
                    2 medium seedless oranges, scrubbed
                    3 cups water
                    3 cups sugar

                    CAKE:
                    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

                    1. re: gsmyle

                      Ginger aka gsmyle
                      I would love to try my hand at this cake for my twins, 3rd Birthday Cake. This one would be for my son as I am also looking for a great Strawberry Cake for my daughter. My son love's Orange's! He could eat them all day and night.
                      I didn't see a recipe for frosting on this cake. Would there happen to be one? If not, do you have a good Orange Frosting Recipe I might want to try? Any idea's would be great. Thank You

                      1. re: sweetreat

                        Hello Sweetreat,
                        I used the organge slices called for on top of the cake but you can make an orange icing or glaze by mixing orange juice with sifted confectionars sugar mixed together and thin enough to pour over the cake. Or, if you would prefer a frosting, you can use a cream cheese frosting or any other frosting you have used and just add some orange juice and orange rind to any existing plain recipe.
                        Hope this helps.
                        ginger

                  2. The recipe I use is not overly sweet, and gets rave reviews from everyone. If I'm dressing it up, I just glaze it with a little dark-chocolate ganache (poured over while the ganache is still warm and runny) -- and if I'm *really* going uptown, I drizzle it with a little Cointreau (very lightly, as the cake is *very* moist on its own).

                    I got it through a long chain of emails, so I've no idea to whom the credit belongs:

                    tOrange and Almond Cake

                    (choose oranges with unblemished skins as the whole fruit is used in the sauce.

                    Ingredients
                    2 large navel oranges, washed (I've also used 4 clementines or 3 tangerines with no problems)
                    5 eggs
                    10 ozs/1.1/4 cups caster (superfine) sugar
                    9 ozs/2.1/2 cups ground almonds
                    1 teaspoon baking powder

                    Method
                    1. Preheat oven to170C (325F/Gas3)

                    .
                    2.Grease and line the base one 9.1/2 inch spring form tin. (or two 8" cake rounds)

                    3.Place the whole oranges in a saucepan and cover with water. Bring to boil and simmer, covered, for 1 hour, ensuring that the oranges remain covered with water.Drain and cool.Chop the oranges into quarters, discard any seeds then place the chunks into a blender and puree until smooth.

                    4.Beat the eggs with sugar until thick then add the orange puree, ground almonds and baking powder - mix well.

                    5.Pour into the prepared tin and bake for 1 hour. Leave the cake to firm up in the tin for 20 minutes then turn out onto a wire rack, remove the baking paper and flip over to finish cooling the right way up. This cake definitely mellows with a little time and can be prepared 48 hours in advance.

                    6.To serve you can decorate with sifted icing sugar

                    2 Replies
                    1. re: sunshine842

                      SUNSHINE842
                      Your recipe sounds wonderful. I shall give it a try since I presently have all ingredients.
                      thanks
                      ginger

                      1. re: gsmyle

                        Hope you like it as much as we do!

                    2. missclawdy, As promised, here is the Fresh Orange Cake recipe with photo. (Not sure if you saw 2010 posting)
                      ENJOY! ginger

                      FRESH ORANGE CAKE

                      CANDIED ORANGES:
                      2 medium seedless oranges, scrubbed
                      3 cups water
                      3 cups sugar

                      CAKE:
                      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

                      Permalink | Reply

                      By gsmyle on May 21, 2010 06:06PM

                       
                      4 Replies
                      1. re: gsmyle

                        Thank You! Both of these sound wonderful! I am going to try it with the dark-chocolate ganache or possibly the cream cheese and orange juice frosting. Thank You for all the great ideas!

                        1. re: gsmyle

                          Dear gsmyle

                          I so apologize for my rudeness after you went to so much trouble

                          I feel terrible about missing your postings. I get very busy catering and sometimes don't check back on my postings after I have received a few replies. Which, is no excuse I know.

                          Thank you for your persistence and the recipe looks wonderful.

                          Miss Clawdy

                          1. re: missclawdy

                            Miss Clawdy,
                            No need to apologize. I understand busy. I am presently a Professional Organizer and Home Stager but my previous business was as an event planner and caterer. During that time I edited a cookbook for the Mystic Seaport here in Mystic, CT entitled "Moveable Feasts." I have always had a great love for cooking and entertaining and eventually took it on the road. The orange cake I sent you makes a beautiful presentation to any special event. It takes a bit of time to prepare the organges and cook them in the sugar syrup but it is well worth the time. The flavors, texture and visual appeal are extraordinary.
                            Enjoy!
                            ginger

                            1. re: gsmyle

                              Thank you Ginger -

                              I always think that if I were only a little more organized or got up an hour earlier or scrolled down more often on my Chowhound Posts the world would be a better place.

                              I am looking very forward to this cake.

                              Thank you again.

                              Clawdy

                        2. This orange cake posted by our own tehama is wonderful. I can't say enough good things about it
                          http://chowhound.chow.com/topics/415619

                          2 Replies
                          1. re: ChrisKC

                            Love, love, love that cake. I keep meaning to try it with lemons or limes instead of oranges.

                            1. re: ChrisKC

                              Thank you - this looks amazing