Kosher Whole Orange Cake

By Corridor Kitchen On July 5, 2011 · 10 Comments · In Sweet

There are some recipes that are solid crowd pleasers, and these are the ones I tend towards when it’s time to celebrate something. This orange cake, which I first saw on Food Safari is a classic Jewish Middle Eastern cake made of Oranges, almond meal, sugar and eggs. It takes about 10 minutes to throw together and although it’s been blogged to death, I can’t resist posting it here. Believe the hype, I’ve made this cake more times than I can count and I’m not about to stop now.

The flavour is intensely orange, the texture is creamy and dense. One tip though; make sure you don’t use oranges with very tough, thick skins, as this will give a bitter flavour. I once made this cake with very thick-skinned oranges (I didn’t realise it at the time) and although it was still tasty, it left a bitter aftertaste that I wouldn’t want you to repeat…

Kosher Whole Orange Cake – Batia Slater via SBS Food Safari
2 oranges
6 eggs
250g caster sugar
250g almond meal
1 tsp baking powder
Baking paper
Canola spray (for greasing the pan)

Wash the oranges and place unpeeled, in a pot of water. Bring to the boil and simmer for 2 hours. Drain the water and allow the oranges to cool for at least 10 minutes. You can boil them ahead of time if you prefer.
Preheat oven to 190°C. Grease a 20 cm round baking tin with canola oil spray, cut a circle of baking paper and place it in the bottom of the tin (use the tin as a template).
Break 6 eggs into a mixing bowl. Add caster sugar and blend together with an immersion blender.

Place the two oranges into the egg mix. Break up the oranges and then blend together to a smooth consistency. Add the almond meal and baking powder and blend.
Pour batter into the pan and bake for 45 minutes to an hour and a half or until the top is golden brown. If it starts to brown too early or too much, cover it with foil. Makes 16 slices.

10 Responses to Kosher Whole Orange Cake

Gaby says:

July 5, 2011 at 8:50 am

Dense and creamy is my kind of cake. I wonder if using honey instead of sugar would work…
mademoiselle délicieuse says:

July 5, 2011 at 9:10 am

I’ve got a recipe for this type of cake lying about somewhere too! Just need to get around to making it =p
john@heneedsfood says:

July 5, 2011 at 11:10 am

This truly is my kind of cake. Simple, dense and tasty. A generous dollop of double cream, a macchiato and I’m a happy chappy
Elise @ Stuff That I Bought says:

July 5, 2011 at 11:10 am

Having been fortunate enough to consume the cake pictured above, I can honestly say I have never eaten a cake quite as creamy. It was amazing Lau, and I will be stealing and using this recipe in future.
Paolo @ Quatro Fromaggio says:

July 6, 2011 at 6:23 am

This is really interesting, I actually had never heard of boiled whole oranges. It does look amazing though, I am going to try it!
Manu says:

July 6, 2011 at 8:12 pm

Lau this sounds fantastic! I love that it is made with almond meal instead of flour! I’d love to try and make it! Thanks for sharing it (I had never seen this recipe before… so I am happy you blogged about it)!
Natalie says:

July 6, 2011 at 10:19 pm

I love this cake. I’ve made it with mandarins, not tried it with oranges. Yours looks lot creamier than mine and the pictures are gorgeous!
tinytearoom says:

July 12, 2011 at 11:38 pm

It doesn’t matter that something has been blogged to death. Recipes can vary greatly and everyone adds their own spin on things. I bet none of the other blogposts offered the tip about the oranges. This cake looks scrummy. Cakes that use almond meal are always delicious.
- Lau says:
  
  July 21, 2011 at 7:30 am
  
  @ Gaby – I’m not sure, but you could try. The batter is already pretty much a liquid though so it may not work as well.
  
  @ mademoiselle délicieuse – Do it! it’s the easiest recipe around…
  
  @ John – it goes great with coffee, I also once saw someone serve it with a dollop of a half-half mix of whipped cream and greek yogurt…
  
  @ Elise – I’m so glad you liked it!
  
  @ Paolo – Definitely try it out, just check it regulary as the top has a tendency to brown.
  
  @ Manu – Glad to share it! It’s easy to forget that just ’cause I know a particular recipe, not everyone else does.
  
  @ Natalie – I would never have thought of mandarins, probably ’cause I’m not much of a mandarin fan. I tried blood oranges once though and the colour was amazing. I’ll have to experiment more.
  
  @ Tinytearoom – cheers! I agree, it’s all too easy to overlook the ‘obvious’ recipes.
Kurt says:

March 1, 2013 at 3:46 pm

This is the most amazing cake! I have topped it with a cardamom infused dark chocolate ganache when I’m really trying to impress! Don’t throw out the orange boiling water! Grab a mug fill it up with the orange water add a green tea bag and honey… It’s wonderful!