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Cake with whole fruit - skin and all
Posted by Vanessa45
Cake with whole fruit - skin and all August 30, 2018 06:05AM |
Registered: 7 years ago Posts: 804 |
Re: Cake with whole fruit - skin and all August 30, 2018 06:09AM |
Registered: 18 years ago Posts: 5,388 |
Re: Cake with whole fruit - skin and all August 30, 2018 06:12AM |
Registered: 12 years ago Posts: 3,422 |
Here's the recipe for the old favourite Mediterranean Orange Cake. Our oranges are seedless, but if you are not sure you could cut each one in half after it is cooked and remove any seeds.
Mediterranean Orange Cake (2 days)
23cm tin
3 oranges – cut off tops and bottoms, simmer 2 hours, drain, puree. Cover and chill several hours or overnight
15g baking powder
310g ground almonds
8 eggs
310g caster sugar
flaked almonds
Grease and line tin. Heat oven to 170 C.
Mix baking powder & almonds together.
Mix eggs & sugar together until just combined. Do not beat.
Measure 375g of orange puree, add to eggs along with almond mixture.
Mix gently until well combined. Pour into tin and scatter with flaked almonds.
Bake 70 - 80 min. Cool overnight in tin.
Mediterranean Orange Cake (2 days)
23cm tin
3 oranges – cut off tops and bottoms, simmer 2 hours, drain, puree. Cover and chill several hours or overnight
15g baking powder
310g ground almonds
8 eggs
310g caster sugar
flaked almonds
Grease and line tin. Heat oven to 170 C.
Mix baking powder & almonds together.
Mix eggs & sugar together until just combined. Do not beat.
Measure 375g of orange puree, add to eggs along with almond mixture.
Mix gently until well combined. Pour into tin and scatter with flaked almonds.
Bake 70 - 80 min. Cool overnight in tin.
Re: Cake with whole fruit - skin and all August 30, 2018 07:35AM |
Registered: 10 years ago Posts: 126 |
Vanessa, Annabel Langbien has a delicious recipe for Orange Lightening Cake which uses a whole orange. I have made it several times and my friends enjoy a slice (or two). First time I made it I misread my sister's scales and measured almost twice as much butter as is required and it was jolly good.
regards Gran
regards Gran
Re: Cake with whole fruit - skin and all August 30, 2018 09:24AM |
Registered: 18 years ago Posts: 5,699 |
Re: Cake with whole fruit - skin and all August 30, 2018 02:44PM |
Registered: 7 years ago Posts: 804 |
Re: Cake with whole fruit - skin and all August 30, 2018 10:47PM |
Registered: 6 years ago Posts: 279 |
Re: Cake with whole fruit - skin and all August 30, 2018 11:00PM |
Registered: 18 years ago Posts: 5,388 |
Here's the recipe I have and it is so easy, but so moist. Received many years ago from Trademe message boards
MAGICAL ORANGE CAKE
1 orange, washed and processed to a pulp
125 g melted butter
1 c sugar
2 Eggs
1 1/2 c self-rising flour, Sifted
Mix all together in food processor, pour into lined loaf tin and bake at 180c for approx 35-40mins or ready when tested with skewer. Doubled makes a lovely ring tin cake. Ice with orange icing
MAGICAL ORANGE CAKE
1 orange, washed and processed to a pulp
125 g melted butter
1 c sugar
2 Eggs
1 1/2 c self-rising flour, Sifted
Mix all together in food processor, pour into lined loaf tin and bake at 180c for approx 35-40mins or ready when tested with skewer. Doubled makes a lovely ring tin cake. Ice with orange icing
Re: Cake with whole fruit - skin and all August 30, 2018 11:40PM |
Registered: 12 years ago Posts: 3,422 |
Re: Cake with whole fruit - skin and all September 01, 2018 08:20AM |
Registered: 18 years ago Posts: 2,411 |
Good recipes here. I have made an orange cake from an old Taste magazine umpteen times. Very similar or identical to Lorna's recipe. Everything gets mixed up in a food processor. However, I always cut the peel off first and then remove most of the pith if it is too thick so that the cake does not turn out bitter. If you use a recipe where the whole fruit is boiled first you naturally don't have that option. Have you ever had a cake with boiled fruit that tasted slightly bitter or do you think you might have been lucky in that you had oranges where the pith was not excessive?
Re: Cake with whole fruit - skin and all September 01, 2018 08:25AM |
Registered: 12 years ago Posts: 3,422 |
Chris Wrote:
-------------------------------------------------------
... Have you ever
> had a cake with boiled fruit that tasted slightly
> bitter or do you think you might have been lucky
> in that you had oranges where the pith was not
> excessive?
I've never had any problems with bitterness even using very fresh home grown oranges with a thick layer of pith. I think the very large quantity of sugar and the acid from the juice balances it all out, the same way that marmalade is balanced in flavour.
-------------------------------------------------------
... Have you ever
> had a cake with boiled fruit that tasted slightly
> bitter or do you think you might have been lucky
> in that you had oranges where the pith was not
> excessive?
I've never had any problems with bitterness even using very fresh home grown oranges with a thick layer of pith. I think the very large quantity of sugar and the acid from the juice balances it all out, the same way that marmalade is balanced in flavour.
Re: Cake with whole fruit - skin and all September 01, 2018 08:30AM |
Registered: 18 years ago Posts: 2,411 |
TPANDAV Wrote:
-------------------------------------------------------
> Chris Wrote:
> --------------------------------------------------
> -----
> ... Have you ever
> > had a cake with boiled fruit that tasted
> slightly
> > bitter or do you think you might have been
> lucky
> > in that you had oranges where the pith was not
> > excessive?
>
> I've never had any problems with bitterness even
> using very fresh home grown oranges with a thick
Thanks for your explanation, TPANDAV. The thought of ending up with a bitter tasting cake has kept me from trying a boiled orange cake. I will give it a go now because I am ready for a change and all those ground almonds in your recipe sound delicious.
> layer of pith. I think the very large quantity
> of sugar and the acid from the juice balances it
> all out, the same way that marmalade is balanced
> in flavour.
-------------------------------------------------------
> Chris Wrote:
> --------------------------------------------------
> -----
> ... Have you ever
> > had a cake with boiled fruit that tasted
> slightly
> > bitter or do you think you might have been
> lucky
> > in that you had oranges where the pith was not
> > excessive?
>
> I've never had any problems with bitterness even
> using very fresh home grown oranges with a thick
Thanks for your explanation, TPANDAV. The thought of ending up with a bitter tasting cake has kept me from trying a boiled orange cake. I will give it a go now because I am ready for a change and all those ground almonds in your recipe sound delicious.
> layer of pith. I think the very large quantity
> of sugar and the acid from the juice balances it
> all out, the same way that marmalade is balanced
> in flavour.
Re: Cake with whole fruit - skin and all September 01, 2018 08:52AM |
Registered: 12 years ago Posts: 3,422 |
Re: Cake with whole fruit - skin and all September 02, 2018 08:39AM |
Registered: 13 years ago Posts: 2,228 |
Re: Cake with whole fruit - skin and all September 03, 2018 01:24AM |
Registered: 7 years ago Posts: 804 |
Re: Cake with whole fruit - skin and all September 03, 2018 02:35AM |
Registered: 18 years ago Posts: 5,388 |
Re: Cake with whole fruit - skin and all September 03, 2018 10:22PM |
Admin Registered: 18 years ago Posts: 7,844 |
I love the taste and juiciness of tangelos but they are so hard to peel that much of the juice is wasted. I wonder if they would be successful in this recipe. I have the Annabel Langbein recipe for Orange Lightening Cake which has 1/2 cup of water in the ingredients. As the tangelos are so juicy, this quantity of water may need adjusting.
Re: Cake with whole fruit - skin and all September 04, 2018 03:51AM |
Registered: 15 years ago Posts: 2,935 |
Re: Cake with whole fruit - skin and all September 04, 2018 04:23AM |
Registered: 12 years ago Posts: 3,422 |
Re: Cake with whole fruit - skin and all September 04, 2018 06:07AM |
Registered: 15 years ago Posts: 2,935 |
Re: Cake with whole fruit - skin and all September 04, 2018 07:31AM |
Registered: 16 years ago Posts: 1,979 |
If you have excess limes, I would highly recommend a Key Lime Pie.
I use this recipe, with a couple of variations. I can't locate my notes at this moment though. I know I put zest in the crust and I think also in the filling, but press it through a sieve as I'm pouring it into the crust and this removes the zest and any icky egg bits. It's also ringing a bell that I make the filling first and refrigerate for an hour or so before pouring in the crust and cooking. I do the crust while the filling is in the fridge.
[www.jamieoliver.com]
I use this recipe, with a couple of variations. I can't locate my notes at this moment though. I know I put zest in the crust and I think also in the filling, but press it through a sieve as I'm pouring it into the crust and this removes the zest and any icky egg bits. It's also ringing a bell that I make the filling first and refrigerate for an hour or so before pouring in the crust and cooking. I do the crust while the filling is in the fridge.
[www.jamieoliver.com]
Re: Cake with whole fruit - skin and all September 05, 2018 02:41AM |
Registered: 15 years ago Posts: 2,935 |
Re: Cake with whole fruit - skin and all September 07, 2018 02:09AM |
Registered: 15 years ago Posts: 405 |
Now that we have turned this thread into a lime discussion does anyone have any lovely things to do with the Kaffir Lime fruit, I have a large tree with tons of fruit I never use. My sister and I used them for Gin and Tonics once and our lips went numb, very funny at the time but not to be repeated The flavour is very distinctive and makes everything taste like Thai curry!
Re: Cake with whole fruit - skin and all September 07, 2018 02:55AM |
Registered: 12 years ago Posts: 3,422 |
I like Kaffir Lime zest and juice in possets - there is a good recipe in Ottolenghi's book "Sweet" or you could try my recipe for lemon possets and substitute the zest and part of the juice with Kaffir Lime.
Makes 4 small glasses.
500ml double cream
150g caster sugar
75ml lemon juice
Put the cream and caster sugar in a saucepan and bring to the boil, stirring occasionally to dissolve the sugar. Reduce the heat so that the mixture doesn't boil over, and let it bubble enthusiastically for about 3 minutes, stirring regularly.
Remove from the heat, stir in the lemon juice and leave to settle. Pour into four small wine glasses or cups and leave to cool. Refrigerate for a couple of hours before serving.
The zest can also be used to flavour shortbread or cakes, wherever you would otherwise use lemon or lime zest.
Makes 4 small glasses.
500ml double cream
150g caster sugar
75ml lemon juice
Put the cream and caster sugar in a saucepan and bring to the boil, stirring occasionally to dissolve the sugar. Reduce the heat so that the mixture doesn't boil over, and let it bubble enthusiastically for about 3 minutes, stirring regularly.
Remove from the heat, stir in the lemon juice and leave to settle. Pour into four small wine glasses or cups and leave to cool. Refrigerate for a couple of hours before serving.
The zest can also be used to flavour shortbread or cakes, wherever you would otherwise use lemon or lime zest.
Re: Cake with whole fruit - skin and all September 08, 2018 12:27PM |
Registered: 18 years ago Posts: 689 |
I have a favourite muffin recipe which can be made with finely chopped raw oranges or limes, skin and all, and includes sultanas and pieces of crystallised ginger. I sometimes chop the fruit in advance and freeze it - the chopping is fiddly, so it means I have the fruit ready to go when I want to make them and don't have much time.
Re: Cake with whole fruit - skin and all September 23, 2018 03:58AM |
Registered: 16 years ago Posts: 144 |
I used to make a muffin recipe with the raw oranges, it had dates in it also which I liked. My daughter puts sultanas but I prefer my recipe that had the dates although haven't made for a long time
the muffins were lovely and 2 others on the thread have said they also do muffins
I don't like the boiled orange cake one with all the ground almonds that some here like to make but I do like a raw orange cake similar to the Magic Orange given here
I have also made a lemon cake a few times that I like, it is not too sour although once with very thick pith I did cut some away
Have not tried limes although I have a lime tree so should try that
the muffins were lovely and 2 others on the thread have said they also do muffins
I don't like the boiled orange cake one with all the ground almonds that some here like to make but I do like a raw orange cake similar to the Magic Orange given here
I have also made a lemon cake a few times that I like, it is not too sour although once with very thick pith I did cut some away
Have not tried limes although I have a lime tree so should try that
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