Servings:6 to 10
When you see that you have to boil oranges for 2 hours to make this recipe from Middle Eastern cookbook author Claudia Roden, you may be tempted to thumb to another cake, but I implore you to stay put. When you boil oranges for that long, their bitterness slips into the water, so you can take advantage of the whole orange, thick spongy pith and all. When you blend your soft, chastened oranges in a food processor with a handful of other ingredients, you get a creamy, gluten-free, dairy-free batter. After it bakes in an unusually hot oven for a good hour, you get a cake that browns at the edges but looks like something between a tres leches cake and an Orange Julius on the inside. It sets up just barely, staying so pudding-like that, when you cut into it, if you haven’t read this far, you will think you screwed something up. You didn’t.
This recipe is excerpted fromFood52 Genius Recipes. Read ourreview.
Reprinted with permission fromFood52 Genius Recipesby Kristen Miglore, copyright © 2015. Recipe courtesy of Claudia Roden. Published by Ten Speed Press, an imprint of Penguin Random House LLC.
阅读下面的评论后,我做了一些系统性红斑狼疮uthing myself. It turns out I have the original 1968 cookbook by Claudia Roden on which this recipe is based. The original recipe calls for 400 degrees and less almond flour and sugar. It would be VERY moist/wet. Ms Roden says that if “underdone” it’s more like a baked pudding than a cake and serves it with cream. About the bitterness – if you are a fan of marmalade you’ll probably love the flavor. What size a ”large” orange is, is not specified. Mine were 3” diameter Valencia oranges and weighed together 400-405 g (14 ¼ oz). I weighed my almond flour as I’ve found different brands have different volumes. I used 250 g of almond flour and 250 g of sugar. I tasted the batter and yes, it was a bit marmalade-y but tasted yummy. In an abundance of caution, I went ahead and cooked at 375 (in a convection oven), checking at 35 min and rotating it to even out the browning (still jiggly in the middle) then again at 45 min (just done and very brown around edges). Result: We loved it. It’s a “soft” cake and very moist. Not too sweet with a lovely orange marmalade flavor. Great with whipped cream. It did fall a tad because I actually think it could have baked a bit longer with foil over the edges to keep it from overbrowning. There are lots of versions of this recipe out there. If it’s too soft for you, try adding more almond flour and sugar in equal proportions. One recipe goes so far as to use 350 g each of almond flour (rounded 3.5 c) and sugar (a little less than 1.5 c).
Wished I'd read tortellini's review. My cake came out burnt on the outside and pasty and undercooked on the inside. It was also quite bitter. I've since searched other recipes that call for the same amount of sugar as almond flour, unlike this recipe. I would love to know exactly what bibietlolo did for it to come out amazing. What brand of almond flour did you use? I used Bob's red mill finely ground almond meal. I used two large Valencia oranges and they were still bitter after two hours of boiling. So, does anybody have any suggestions? I don't want to give up on this recipe because I think it could be really good.
A word of warning to everyone: This recipe comes from a British site and the time and temperature are off. IThe first time I tried it, it was burned after 50 minutes. I did some research and found that the temperature is supposed to be 360F not 400F and it cooks for 50-60 minutes. Shame on you Fine Cooking for not double checking the instructions!
Amazing! I made this cake last night for a small dinner party. It was a real hit. One of the best cakes I have ever made. I prefer making my own almond flour using whole almonds (not blanched) as the textue is more rustic. I used my vitamix for puree the oranges which made them light and silky smooth. Serve it with crme fraiche and a nice dessert wine!
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