There are some recipes that become a part of your life. You end up knowing the recipe by heart. This orange and almond cake recipe is one of those. It was from a cake-bake off competition that was held at my daughter’s school when she was in Prep. I still have the newsletter in was printed in. She is 19 now so that’s how long I’ve had it!
Mrs Manner’s Award Winning Orange and Almond Cake
- 2 unblemished oranges
- 1 1/2 cups blanched almonds
- 1 cup caster sugar
- 5 eggs (size 61g)
- 1 tsp baking powder
- Icing sugar for dusting
You need a buttered 20cm (8in) cake tin.
- Preheat oven to 180 degrees.
- Placed washed oranges in a saucepan, cover with cold water. Bring to the boil, lower heat and cover pan. Simmer for 2 hours. Keep checking the oranges during this time as you don’t want them to boil dry. Add extra water if needed.
- After 2 hours, drain the oranges and allow to cool.
- Blend the almonds and sugar in a food processor until almonds are finely ground. Transfer to a bowl.
- Blend the whole oranges to a puree.
- Add the almond and sugar mixture and blend briefly before gradually adding eggs and baking powder. Blend until smooth.
- Pour mixture into cake tin and bake in preheated oven for 1 hour. Cool for 10 minutes before unmoulding onto a cake rack.
- Dust with icing sugar before serving.
- If you don’t have whole blanched almonds, you can use almond meal (same amount) instead. I have noticed when you use almond meal, the texture of the cake is smoother. Using the whizzed up whole blanched almond gives the cake a ‘crunchier’ texture.
- Often I don’t have caster sugar and have used raw sugar instead.
- I’m not a cake tin butterer – I use baking paper to line my cake tin.
When I first read the recipe for this cake, using the whole orange made me wary. I thought doesn’t the orange pith taste bitter? What about the pips? But it does work. The only bit I do remove after the oranges have been boiled is the small woody bit at the top of the orange that is sometimes still there. The scent when the oranges are pureed is zesty.
This cake is a moist one. Sometimes I have thought this cake isn’t cooked because cake skewer test comes out with bits on it! The cooling down time is important with this cake. Let the cake cool – it does firm up. This cake is delicious with cream and berries. Yum.
Now over to you….what are your ‘know it by heart’ recipes? We would love to hear them. Please share in the comments below.