orange cake

Christmas means leftovers, and my basket of random leftovers included 2 really huge and beautiful oranges. I had a strong desire to try a 'whole orange' cake recipe and a search on google yielded this recipe. I halved the recipe (as is usual when more than 3 eggs are required) and used one of my ginormous oranges. The result was a very delicious and very moist cake - the flavour was perfect but I found the cake possibly a little too moist (I know I couldn't believe it too - there is such a thing as too moist!) because the texture was a bit more like omelette and less like cake. So the following weekend I tried again with my last orange, this time increasing the quantity of ground almonds to 200g for my 330-odd gram orange (nothing scientific about it - 200g is the equivalent of 2 small packets of ground almonds), and increasing the sugar quantity by another 25g. The flavour was still perfect, but this time I had a cake with a much more satisfactory cake-like texture. There really isn't any need to try any other orange cake recipes - this is it. However I still want to experiment with the recipe by adding more ground almonds, given a similarly sized orange - I'll report back once I've tried it.

Verdict: Even though I'm still playing around with the recipe I don't need any other orange cake recipe - that kind of shows how great it is right?
Score: 10/10

Adapted recipe below. Ingredients

1 huge orange (weighing about 330g)

3 eggs

200g ground almonds

150g sugar

1/2 tsp baking powder

1 tsp vanilla essence

Method

Preheat oven to 170 degrees (fan forced) and line a baking tin (18cm I think)

Boil the orange in some water for about 2 hours and then blend to a pulp (remember to remove seeds)

Whisk the eggs and then add the pulped orange and vanilla essence and whisk to combine

Mix the sugar and ground almonds and baking powder together in a separate bowl then add to the egg and orange mixture and whisk to combine

Pour the mixture into the prepared tin and bake for about an hour