September 24 2018 0Comment

Spiced Orange Cake

CategoryDifficultyBeginner

A recipe for a delicious and fresh, spiced orange cake.

Yields2 Servings
Prep Time2 hrs 30 minsCook Time1 hr 20 minsTotal Time3 hrs 50 mins
Ingredients
 3 medium Oranges, washed
 300 g ground Almonds
 300 g Caster sugar
 2 tsp Baking pwder
 1 tsp ground Ginger
 1 tsp ground Cinnamon
 7 medium free range eggs
Directions
1

Put the unpeeled oranges in a pan with a lid. Cover with cold water, bring to the boil and simmer for 1½-2 hours, or until the skins are soft and the insides broken down.

2

Drain and, when cool enough to handle, cut each orange in half and remove the seeds. Chop everything finely — skins, pith, fruit — in a food processor.

3

Preheat the oven to 160C/325F/Gas 3 and grease and line a 24cm loaf tin or a 20cm round cake tin.

4

Weigh the orange pulp and keep 450g/1lb (discard the rest). Place back in food processor with all the dry ingredients and add the eggs one at a time until you have a smooth batter.

5

Pour the cake mixture into the prepared tin and bake for 1 hour -1 hour 20 minutes, or until the sides start to come away from the tin. Check the cake after 40 minutes and cover with aluminium foil to stop the top burning.

6

Remove the cake from the oven and leave to cool on a wire rack. When the cake is cold, remove it from the tin. Dust with icing sugar and decorate with caramelised orange slices

Ingredients

Ingredients
 3 medium Oranges, washed
 300 g ground Almonds
 300 g Caster sugar
 2 tsp Baking pwder
 1 tsp ground Ginger
 1 tsp ground Cinnamon
 7 medium free range eggs

Directions

Directions
1

Put the unpeeled oranges in a pan with a lid. Cover with cold water, bring to the boil and simmer for 1½-2 hours, or until the skins are soft and the insides broken down.

2

Drain and, when cool enough to handle, cut each orange in half and remove the seeds. Chop everything finely — skins, pith, fruit — in a food processor.

3

Preheat the oven to 160C/325F/Gas 3 and grease and line a 24cm loaf tin or a 20cm round cake tin.

4

Weigh the orange pulp and keep 450g/1lb (discard the rest). Place back in food processor with all the dry ingredients and add the eggs one at a time until you have a smooth batter.

5

Pour the cake mixture into the prepared tin and bake for 1 hour -1 hour 20 minutes, or until the sides start to come away from the tin. Check the cake after 40 minutes and cover with aluminium foil to stop the top burning.

6

Remove the cake from the oven and leave to cool on a wire rack. When the cake is cold, remove it from the tin. Dust with icing sugar and decorate with caramelised orange slices

Spiced Orange Cake