|Whole Orange Cake on Taste.com.au|
Remember my Project 52? One of the things I realised while compiling recipes I’ve tried and tested to go into the folder was that desserts are my weak point. Oh, I can eat them fine, but I don’t know how to make enough of them.
Counts for Project 52 as of today:Soups and salads: 24/52
See? It’s obviously time to up my sweets game, but, since both Zach and Kevin are not really dessert fans – in theory – it’s going to take some working at.
Anyway, here’s an interesting cake from Taste.com.au I got to know of through an old friend and colleague – Shubhra Krishan – on Facebook, no less. It is unusual but simple enough. My proof-of-trial shot looks nothing as nice as the original photo, but it was yummy, I assure you.
2 small (400g) oranges125g butter, melted
1 cup milk
3 eggs, lightly beaten
1½ cups self-raising flour, sifted
1 cup caster sugar
½ cup almond meal (ground almonds)
Orange zest, to decorate
For the orange icing1½ cups pure icing sugar, sifted
2 tbsp orange juice
Preheat the oven to 180°C.
Grease a 24cm (base) fluted ring pan.
Place the oranges in a saucepan. Cover with cold water. Bring to a boil. Drain. Return to the saucepan. Cover again with cold water and bring to a boil. Drain. Set aside until cool enough to handle. Roughly chop up the oranges – flesh and peel. Remove and discard the seeds. Process the orange pulp until smooth. Transfer to a bowl.
Stir in the butter, milk, eggs, flour, sugar and almond meal until combined. Pour the mixture into the prepared pan.
Bake for 50 to 60 minutes or until a skewer inserted into the cake comes out clean. Stand the cake in the pan for 10 minutes. Turn out onto a wire rack over a tray. Cool.
To make the icing: Place the pure icing sugar, butter and orange juice in a heatproof bowl over a pan of simmering water. Stir for five minutes or until smooth. Set aside for five minutes or until slightly thickened.
Pour the icing over the cake. Top with orange zest. Stand for 15 minutes or until set before serving.