By Demelza on February 22, 2011
Photo by Demelza
Photo by Demelza
"This recipe is adapted from one in Baking A Common Sense Guide. I have made a few minor changes to it. I bake it in a greased 8" silicone bundt pan, but the original recipe said to bake it in an 8" round cake pan. You can mix this up with just a whisk & silicone or rubber spatula. Dust it lightly with some powdered sugar or drizzle an orange glaze over it. I served it with a spoonful of whipped cream & some fresh blackberries. It would be nice with blueberries or strawberries as well. I hope you enjoy it."
Serving Size: 1 (41 g)
Servings Per Recipe: 16
"Finally, a simple all-natural orange cake that actually tastes of oranges!
I used the zest of two large navel oranges instead of an orange and a lemon because it took two oranges to yield 1/2 cup of fresh juice.
I also used my immersion blender to process the zest with the sugar so the sugar gets infused with the orange oil and makes for a more intense orange flavor than just adding the zest alone.
When I want something traditionally Spanish/North African I replace half the flour with ground almonds and almost always add a teaspoon of good French brandy just to add some depth.
I cook this in a large gratin dish and serve it plain, though I bet it would be delicious with a pillow of cardamom-scented softly whipped cream."
"I found this recipe very simple and yet delicious. It took me less time to bake it than what is stated."
"I made this cake using all ruby red grapefruit rind and juice. The taste was excellent (and not too sweet). I will definitely be making this again. Thanks so much for posting!"