Tag Archives: orange

Orange and Almond Cake

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ORANGE AND ALMOND CAKE

Today we lit the wood oven as I wanted to cook a moussaka in it and Will decided to bake an orange cake. What I liked about this cake is that it used our own almonds that we skinned and then ground up and two whole oranges which we cooked and then blitzed. 

Orange and Almond Cake

This recipe uses ground almonds and whole oranges.

INGREDIENTS

  • 2 whole oranges, cooked in the pressure cooker with 1 cup of water for 30 minutes and then blitzed in a food processor
  • 6 eggs
  • 250g ground almonds
  • 250g white sugar
  • 1 teaspoon baking powder

METHOD

  1. Cook and blitz the oranges
  2. Beat the eggs in a bowl and then gradually add the other ingredients, mixing well.
  3. Line a rectangular cake tin.
  4. Bake in an oven at 180ºC for about an hour.

Steamed Orange Sponge Pudding in the Pressure Cooker

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I’ve been enjoying experimenting with the mini-oven which we can use with the solar power but today there were cloudy skies and much needed rain.

I decided to bake a steamed sponge in the pressure cooker and looked around for some ideas. I first thought about cooking it in the normal way in a pan with boiling water but the recipes I looked at said it would take 2.5 hours. I didn’t have that much time so wanted to find a quicker method using the pressure cooker.

I made this and it came out fine.

STEAMED ORANGE SPONGE PUDDING

INGREDIENTS

  • 100g butter
  • 100g brown sugar
  • 100g self-raising flour
  • 2 eggs
  • 1 teaspoon baking powder
  • 1 orange, zested and juiced
  • 4 tablespoons of marmalade

METHOD

  1. Boil some water in a kettle.
  2. Butter a pudding bowl.
  3. Cream together the butter and the sugar.
  4. Beat in the eggs.
  5. Add the flour and stir thoroughly.
  6. Add the rest of the ingredients and 1 tablespoon of the orange juice and the zest, and mix well.
  7. Pour the mixture into the pudding bowl.
  8. Cover the top with foil and place a plate on top.
  9. Add the boiling water to the pressure cooker.
  10. Place a silicone mat on the bottom of the pressure cooker.
  11. Lower the pudding bowl gently into the pressure cooker. The water should come half way.
  12. Secure the lid of the pressure cooker and bring up to pressure.
  13. Turn down the heat and cook for 50 minutes.
  14. Turn off the heat and leave for 5 minutes.
  15. Quickly release the pressure and remove the pudding bowl.
  16. Check to see that it is cooked and pour the rest of the orange juice over the top.
  17. Serve with cream.

1-tin Orange Cake

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Note: reduce amount of flour and quantities
P1010514

INGREDIENTS:
2 large eggs
160g brown sugar
65g vegetable oil (almond oil, sunflower oil, etc.)
180g self-raising flour
a pinch of salt
1/4 cup orange juice
zest from 1 orange
1 orange, thinly sliced
1/8 teaspoon vanilla extract (optional)
2 tablespoons orange marmalade (optional)

METHOD:
Butter the tin and then sprinkle over some brown sugar and shake to completely coat the bottom and sides of the tin. Arrange the orange slices on the bottom of the tin so that they overlap slightly.

In a bowl, whisk together the eggs and sugar until thick and creamy.

Gradually beat in the oil.

Stir in the flour and salt and then mix in the orange juice, marmalade and vanilla extract.

Pour the mixture into the tin and bake in an over at around 180ºC for 40 minutes or until cooked.

Orange butter-free cake

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P1010514

The hens have gone into overlay and so I thought it would be a good idea to make a cake to use up some of the eggs I’ve been amassing. This orange butter-free cake uses oil rather than butter – much like a carrot cake. I used the wood-fired oven which is always a bit tricky but was able to get the temperature more or less constant at about 190ºC-200ºC.

If you are using a wood-fired oven, cover with foil and bake for 20 minutes. Then turn through 180º and bake for another 20 minutes. Remove the foil, turn again and bake for 5 minutes and then bake for a further 5 minutes with or without the foil depending on the colour. Test with a metal skewer to check that it is cooked all the way through.

If you are using a standard oven,bake for 20 minutes and then turn through 180º before baking for another 20 minutes. Turn off the oven and leave for a final 5 minutes. Test with a skewer.

Leave in the tin for 10 minutes and then turn out onto a baking rack.

INGREDIENTS:
4 large eggs
1 1/2 cups brown sugar
1/2 cup vegetable oil (almond oil, sunflower oil, etc.)
2 cups self-raising flour
1/2 teaspoon salt
1/2 cup orange juice
zest from 1 or 2 oranges
2 large oranges, very thinly sliced
1/4 teaspoon vanilla extract (optional)
3 tablespoons orange marmalade (optional)

METHOD:
Heat the oven to 180ºC.

To prepare the tin, brush with a mild oil (almond, sunflower, etc.). Cut a piece of greaseproof paper to fit the base of the tin. Place the paper on the base and then brush with oil. Sprinkle over some brown sugar and shake to completely coat the bottom and sides of the tin. Arrange the orange slices on the bottom of the tin so that they overlap slightly.

In a bowl, whisk together the eggs and sugar until thick and creamy.

Gradually beat in the oil.

Stir in the flour and salt and then mix in the orange juice, marmalade, orange zest and vanilla extract.

Pour the mixture into the tin and bake in an oven at around 180ºC for 40 minutes or until cooked.