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    You are in: Home / Recipes / Rustic Orange Cake Recipe
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    Rustic Orange Cake

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 30 mins

    30 mins

    1 hr

    uluru ?'s Note:

    This is an "old fashioned orange cake" I have my dear Mother's recipe book(hand written) it is 70 years old! I think these recipes were exchanged with her sisters who were all from Polish decent)

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    Units: US | Metric



    1. 1
      Boil 2 oranges for 2 hours (this can be done the day before).
    2. 2
      Chop the oranges into small pieces taking out any pits.
    3. 3
      Put these into a food processor.
    4. 4
      Add eggs and beat.
    5. 5
      Then add ground almonds.
    6. 6
      Then sugar.
    7. 7
      And Baking Powder.
    8. 8
      Beat all these together in food processor.
    9. 9
      When mixed (keep an eye on the mix as it is a pretty full bowl) and stir occasionally to make sure it is all mixed.
    10. 10
      Oil a 9 inch (23 cms) spring form pan and pour the mixture in and bake in a 185-190c (about 350 degrees F) for 1 hour.
    11. 11
      check occasionally (depending on oven temperature as oven temps vary) and make sure the center is set.
    12. 12
      When cold make this icing and spread on cake.
    13. 13
    14. 14
      Whisk all together over hot water till liquid.
    15. 15
      melts and is pourable.
    16. 16
      Serve as is or with whipped cream.

    Ratings & Reviews:

    • on February 24, 2002


      I love this cake! The house smelled wonderful while I was boiling the oranges! It's very easy, has no flour (perfect for Passover), the only fat comes from the egg yolks and the almonds, and it's delicious. I made this for dessert last night and it got rave reviews from family and guests. I made my own simple icing from powdered sugar and orange juice. There's only one piece left and guess what I'm having for breakfast tomorrow morning!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 19, 2003


      This is sooo good!It has lots and lots of orange flavor and is so easy to make.Thanks for the recipe!

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    • on April 08, 2007

      Well, no stars because I had very different experiences with the cake and the frosting. First, the good - the cake! It was delicious, fun to make, fun to talk about, and I am sure I'll make it again. Excellent for Passover. Very moist and orangey, and my company liked it alot, also. One cooking note - with my 11-cup food processor, I needed to do this in 2 batches, which was fine. Now, the bad - the icing. It siezed up into a hard sugar-mass immediately when I poured it on the cake, totally ruining the appearance. Fortunately, my company was good friends, and we ate it anyway, but the icing was hard/sugary, not frosting-y. I don't know enough about icing to know what went wrong, but I suspect more specific directions can avoid this disaster. The flavor was very good. I used Gran Marnier plus the zest, and subbed one teaspoon of lemon juice for 1 t. of the orange juice. (I can't imagine this accounted for my problem.) So, I definitely recommend you try this cake! Just with a different icing. I'll probably use powdered sugar with OJ, zest, and a bit of lemon juice.

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    Read All Reviews (4)


    Nutritional Facts for Rustic Orange Cake

    Serving Size: 1 (132 g)

    Servings Per Recipe: 10

    Amount Per Serving
    % Daily Value
    Calories 395.3
    Calories from Fat 144
    Total Fat 16.0 g
    Saturated Fat 2.1 g
    Cholesterol 127.9 mg
    Sodium 78.8 mg
    Total Carbohydrate 57.4 g
    Dietary Fiber 3.5 g
    Sugars 52.4 g
    Protein 9.3 g

    The following items or measurements are not included:

    orange-flavored liqueur

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