#orange cake

[najia-cooks]

[ID: Diamond-shaped cake slices arranged into a layered star shape, topped with powdered sugar, with dates and prunes placed around the edge of the plate. Two plates of Italian Christmas cookies are in the background. End ID]

Whole orange cake with sumac and pink peppercorn

This moist, flavorful cake is inspired by Sicilian torta all’arancia (orange cake) and Moroccan مَسْكُوتة‎ ("maskūta"). There is no peeling, zesting, or juicing of oranges required; oranges are added whole, and lend the citrus oils in their peels, the sweetness and flavor of their juice, and the tenderness of their pulp to the final cake.

Maskouta is a wheat-flour-based cake that often comes in orange or yoghurt varieties—this recipe combines both versions. The addition of yoghurt makes the cake incredibly tender, and adds a smooth tartness that perfectly balances the brightness, robustness, and slight bitterness of the citrus oils that infuse the cake. Cardamom and orange blossom water, both occasional additions in Moroccan orange cakes, add delicate aromatics that further round out the flavor of the cake; sumac and pink peppercorn add a sour, fizzling touch that draws the brightness of the orange to a head at the front of the palate.

Recipe under the cut!

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Ingredients:

2 whole organic oranges

1 3/4 cup (210g) flour

1 1/2 tsp sumac

3/4 tsp pink peppercorn

6 green cardamom pods

1 tsp baking powder

1 tsp baking soda

1 tsp kosher salt

2 tsp orange blossom water

3 Tbsp olive oil

1/3 cup non-dairy yoghurt

1/2 cup non-dairy margarine, softened

1 cup vegetarian granulated sugar

Sicilian and Moroccan orange cakes do not usually include butter; however, I find that a creaming method, which incorporates air into a solid fat such as margarine, helps replace some of the leavening power of whipped eggs.

Instructions:

1. Scrub oranges thoroughly. Submerge them in cool water (weighing them down with a plate) and soak overnight.

This step removes some of the bitterness of the orange peels. If you don't have time for soaking, or if you very much dislike any amount of bitterness in sweets, zest the oranges by taking off just the orange layer of the peel with a microplane or vegetable peeler; set zest aside. Remove as much of the white pith as you can and discard. Use the zest and the peeled orange slices in place of the whole oranges.

2. Remove oranges from water. Blend them, along with orange blossom water, until homogenous. The mixture does not need to be completely liquid.

3. Toast cardamom pods and pink peppercorns in a dry skillet on medium heat until fragrant. Grind in a spice mill, or with a mortar and pestle. Combine dry ingredients (spices, flour, salt, baking powder, and baking soda) in a mixing bowl.

3. Cream margarine in a large mixing bowl with an electric hand mixer for 30 seconds, until fluffy. Add sugar and cream for 2 minutes, until aerated.

3. Gradually add pulverized oranges and fold in. Add olive oil and yoghurt and fold to combine.

4. Slowly add dry ingredients and gently fold until combined. You should get a fairly thick batter.

5. Prepare a 9" x 13" (about 22 x 33 cm) glass cake pan with oil or margarine. Pour in batter and flatten with a rubber spatula.

6. Bake in the bottom of an oven at 350 °F (175 °C) for 50 minutes, or until a toothpick entered into the center of the cake comes out clean.

7. Once cake has cooled, cut into slices and arrange as desired. Top with powdered sugar.

[eat-love-eat]

Orange Cake

[andallshallbewell]

[foodshowxyz]

Almond and Orange Flourless Cake

Ingredients:

• 🍊 2 large oranges

• 🥚 6 large eggs

• 🌰 2 1/3 cups (250g) ground almonds (almond meal)

• 🥄 1 1/4 cups (250g) granulated sugar

• 🧁 1 teaspoon baking powder

• 🍬 Powdered sugar, for dusting (optional)

• 🌰 Sliced almonds, for garnish (optional)

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a 9-inch (23cm) springform cake pan and line the bottom with parchment paper for easy removal.

2. Prepare the oranges:

• Place the whole oranges (with skin) in a pot and cover with water. Bring to a boil, then reduce the heat and simmer for about 1-2 hours, or until the oranges are very soft.

• Drain the oranges and let them cool. Once cool, cut the oranges into quarters, remove any seeds, and blend the entire oranges (peel and all) in a food processor or blender until smooth.

3. Combine dry ingredients:

• In a large mixing bowl, combine the ground almonds, sugar, and baking powder. Mix well to combine.

4. Mix wet ingredients:

• In a separate bowl, beat the eggs until they are light and fluffy. Add the blended orange puree to the eggs and mix until well combined.

5. Combine and mix:

• Add the orange and egg mixture to the almond mixture. Stir until you have a smooth batter.

6. Pour and bake:

• Pour the batter into the prepared cake pan. Smooth the top with a spatula.

• Bake in the preheated oven for about 50-60 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean. If the top starts to brown too much, cover it with foil to prevent burning.

7. Cool:

• Remove the cake from the oven and let it cool in the pan for about 10 minutes. Then, remove the cake from the pan and transfer it to a wire rack to cool completely.

8. Decorate and serve:

• Once the cake is completely cool, dust the top with powdered sugar and garnish with sliced almonds, if desired.

Tips:

• This cake can be served on its own or with a dollop of whipped cream or a scoop of vanilla ice cream.

• For a more intense orange flavor, you can add a tablespoon of orange liqueur (such as Grand Marnier) to the batter.

[saphmiu]

riotous gothic rococo cakes by /yungkombucha420

[eman-emm]

[floslilium1973]

Havetha's Orange Cake

The inspiration for the cake that was baked by Havetha in my The Hobbit and LotR fanfiction, 'A Second Chance'.

Read it here on Ao3: https://archiveofourown.org/works/51891997/chapters/131209786 Updates every Saturday, AWST.

Recipe by The Australian Women’s Weekly (1970)

Orange Cake

Ingredients: 185g butter 1 cup self-raising flour 1 cup cornflower pinch of salt 3 eggs 1 cup castor sugar 2 teaspoons grated orange rind ½ cup orange juice

Method:

Cream butter well, gradually add sifted flour, cornflour and salt, beat until smooth and soft. Beat eggs until foamy, gradually add sugar, beat until thick and creamy. Continue beating butter and flour mixture, gradually add egg mixture; beat until smooth. Gently beat in orange rind and juice until well combined.

Pour mixture into well-greased and floured baba tin. Bake in moderately slow oven 40 to 45 minutes. When cool, ice with orange icing, sprinkle with chopped mixed peel.

Orange icing

Ingredients: ½ cups icing sugar 2 teaspoons butter 2 tablespoons orange juice 1/3 cup chopped mixed peel

Method:

Sift icing sugar into small bowl, add melted butter and sufficient orange juice to make a soft icing.

[delicious-in-kitchen]

Orange Cake with Zesty Cream Cheese Frosting by Aberdeen's Kitchen

[brunchbinch]

Orange Olive Oil Cake (x)

[sugarstarskitchen]

Happy Our Flag Means Death Season 2!!!! Throwback to when I made Samba Schutte’s Roach’s Orange Cake! It’s a real recipe he released! Delicious!

[vannimamibaking]

Almond orange-blossom cake from Nigella’s cook along. The cake is light, moist and an amazing fine flavor bomb. I’ll probably make I a square form too and share as squares at gatherings or parties.

Easy quick and mix, definitely worth the purchase of the orange blossom water just for this recipe for me 👍

[andallshallbewell]

[julieterbang]

[fitforestfairy]

Homemade Orange Drizzle Cake 🍊

[connecttofood]

Tea Time Snacks