Every part of the orange is used in these cakes, giving such a great flavour.
A few years ago I made an Orange & Almond cake, which had a lovely orange syrup glaze on the top. It has been one of my most liked recipes and I often receive comments on it. So today I decided to make some small cakes based on that recipe, but without the glaze on the top.
Of course a glaze, or some frosting could be added if desired but I didn’t think this was necessary.
The recipe is actually very simple and involves using a whole orange(mine was 300g in weight) but without any seeds or very thick pieces of pith that might be in the centre. The orange is boiled to soften the skin and then it is processed to a fairly smooth puree before being cooled used in the cake batter.
Dividing the batter into the cups of a muffin tin will make about 18 cakes which are ideal for afternoon tea, or something like that. Certainly they go very well with a cup of tea.
My cakes turned out very well indeed, being soft, moist and so full of that lovely orange flavour and the texture that almonds give to any cake.
An alternative with orange and almonds, but with a different texture is Orange Friands.
- 1 large orange(about 300g or 10 1/2 ounces if possible).
- 150g(3/4 cup) caster sugar
- 165g(1 1/2 cups + 2 tbps) ground almonds
- 4 medium eggs (large in USA)
- 3/4 tsp baking powder
- 1/2 tsp vanilla extract
- Place the orange in a pan of water, covering it, and boil gently for about an hour.
- Remove the orange from the water and allow it to cool down.
- Preheat the oven to 180C/160C Fan/350F.
- Grease a muffin tin( or two if you have them)
- Cut the orange into pieces, removing any seeds and any thick strands of pith in the centre.
- Place the orange pieces and any juice into a food processor or blender and blitz until it has turned into a fairly smooth puree, the set aside.
- In a large bowl place the eggs and add the vanilla extract.
- Whisk the eggs, slowly adding the caster sugar, until the mixture has become very pale and has thickened and at least doubled in volume.
- Add the orange puree and whisk to combine.
- Add the baking powder to the ground almonds and stir around.
- Add those two dry ingredients into the egg mixture and use a spatula or spoon to gently fold in until fully combined.
- Spoon the mixture into the muffin cups, filling to about 2/3 full.
- Bake in the oven for 15 to 20 minutes, until the cakes feel springy on top and a skewer poked into the centre comes out clean. (Mine took 20 minutes).
- Remove from the oven and allow to cool for about 5 minutes, then run a thin knife or offset spatula around the inside edge of the cups, to ensure the cakes have loosened.
- Turn them out onto a wire rack, tapping the tin against the rack to help the cakes fall out.
- Turn the cakes over so they are the right way up and allow to cool completely.