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Flourless orange cake
- Serves
6-8
- Difficulty
Easy
By Mark Hix
Published 2012
This is a pretty easy, delicate and very moist cake, which gets demolished in no time when I make it and is great for anyone with a wheat intolerance. Serve as an afternoon or anytime tea cake, or as a dessert with caramelised oranges and ice cream or crème fraîche.
Ingredients
2 3 120 g
Method
Place the clean, whole and unpeeled oranges in a pan with enough water to cover. Bring to the boil, cover with a lid and simmer for about 1½ hours or until soft, adding more water if necessary. (You can do this in a pressure cooker in half the time — just half cover the fruit with water.) Drain the oranges and cut into quarters, discarding any major pips. Put the orange pieces, including peel,
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I followed the ingredients in this recipe but used Gary Rhodes’ method of whipping the whole eggs, then fold in the sugar, almonds and orange purée. Baked the cake in an 8-inch square pan and it came out nice and flat topped. We ate it with Rhodes’ marmalade cheesecake cream - a wonderful combination. Next time I will spoon warmed marmalade over both the cake and plain cheesecake cream.
Very delicious! First try was a little too bitter, view Q&A. I probably had not removed all the pips. Second time I was more diligent there. The cake (now baked as cupcakes) turned out perfect. Added half tsp ginger bread spice and ground the almonds freshly, leaving them a little coarse. Adds a nice texture in my opinion (others may of course prefer the more juice original).
Made this a few times in the past "by request", it's quite popular!
When I do repeats I like to tweak things a little so I tried it with clementines (4 smallish ones) for a change, that worked well too.
I'm told, but have yet to try, that other citrus fruits can work and that the fruit can be microwaved to suitable softness much faster than boiling.
I was intrigued by the idea of microwaving the oranges and tried this energy-saving method. I cut quartered the oranges and cut each quarter again crosswise. 8 minutes at 50% power in my 800-watt microwave, then the peel only with 120 ml water for 8 minutes at full power. The orange becomes soft enough to blitz in the food processor.