It has been two months since I’ve posted anything. It is really hard to find time to bake and post now that I am working almost full time. I finally had some time this week to catch up on the things that I love to do – that is of course baking.
I like to bake according to the seasons and being in Australia, it means that I get one of the best fresh produce. Mandarins and oranges are in season now. Since I’ve made mandarin cakes before, I decided to make orange cakes this time round. The recipe is similar to the mandarin cake recipe, I’ve just added desiccated coconut for that extra flavour. I made this cake last week for a dinner party and I didn’t get much time to take good photos of it before it was devoured completely.
Ingredients for the cake
- 4 large oranges
- 5 large eggs
- 100g caster sugar
- 200g almond meal
- 30g desiccated coconut
- 1 tsp vanilla essence
Preparation time: 80min
Baking time: 40-45min or until the top is just firm if you press on it gently
- Carefully lower two unpeeled oranges into a large saucepan of boiling water. Let them bubble gently for about 15 minutes or until they’re soft
- Drain the water and then add in a new batch of water to boil the oranges again until they become very soft. This double boiling helps to remove the bitterness of the orange skin.
- When the oranges are ready, drain off the water and leave it to cool on a plate
- Once they’re cool, halve them and scoop out and discard the seeds then puree them as finely as you can in a food processor. Set the puree aside
- Preheat your oven to 170C
- Grease a 25cm round cake tin and line the base with baking paper
- Peel and slice the remaining two oranges and line the sliced oranges on the base
- Put the eggs and sugar into the bowl of an electric mixer and beat them on high speed for five minutes or until they’re very light and fluffy.
- Turn down the speed of the mixer to a low speed and add in the orange puree, vanilla essence, desiccated coconut and almond meal (the eggs will deflate slightly but don’t worry about it)
- Stop the mixer and use a rubber spatula to make sure everything is scraped up from the bottom of the bowl
- Pour the batter into the prepared tin
- Sit the tin in the oven and bake the cake for about 50-55min or until the top is just firm if you press on it gently.
- Remove it to a wire rack and leave the cake to cool in the tin. Once it’s cool, run a blunt knife around the sides of the tin to loosen the cake, then invert it onto a serving plate
There you have it! Gluten free and dairy free orange and coconut cake!