Prep 30 mins
Cook 1 hr
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)
- 2 oranges
- 250 g ground almonds
- 250 g sugar
- 6 eggs
- 1 teaspoon baking powder
- 2 cups confectioners' sugar
- 1 tablespoon orange juice (fresh not canned)
- 1 tablespoon orange-flavored liqueur or 1 tablespoon citrus peel
- 1 teaspoon melted unsalted butter
- Boil 2 oranges for 2 hours (this can be done the day before).
- Chop the oranges into small pieces taking out any pits.
- Put these into a food processor.
- Add eggs and beat.
- Then add ground almonds.
- Then sugar.
- And Baking Powder.
- Beat all these together in food processor.
- 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.
- 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.
- check occasionally (depending on oven temperature as oven temps vary) and make sure the center is set.
- When cold make this icing and spread on cake.
- Whisk all together over hot water till liquid.
- melts and is pourable.
- Serve as is or with whipped cream.
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!
This is sooo good!It has lots and lots of orange flavor and is so easy to make.Thanks for the recipe!
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.