Comments on: Holus bolus – whole orange cake

By: The Veg Report « How to shuck an oyster

The Veg Report « How to shuck an oyster — Sat, 04 Feb 2012 05:04:41 +0000

[...] And followed with a traditional Middle Eastern orange cake with yummy sweetened [...]

By: Risky bisqueness « How to shuck an oyster

Risky bisqueness « How to shuck an oyster — Mon, 06 Jun 2011 04:58:56 +0000

[...] This recipe comes from the book Sharing Plates, which is full of good stuff including our favourite orange and quince cake recipe and is accompanied by a recipe for zucchini fritters that we’ve not yet [...]

By: Charlotte

Charlotte — Mon, 22 Nov 2010 01:56:05 +0000

Samuel, I have never heard of such a recipe but it sure sounds fine. Can you come back and tell us about it if you ever track it down?

By: samuel

samuel — Tue, 16 Nov 2010 17:31:49 +0000

I have been looking for this recipe for ages and cannot remember what it is called. It is an orange cake that uses 4 whole oranges and frankincense. Can you help?

By: Don Ewell

Don Ewell — Thu, 14 Oct 2010 10:01:37 +0000

http://www.guardian.co.uk/lifeandstyle/wordofmouth/2010/oct/14/how-to-make-perfect-crumble

Everthing you wanted to wanted to know about crumble but were afraid to ask!

By: How to make a vegetarian smile, pt II « How to shuck an oyster

How to make a vegetarian smile, pt II « How to shuck an oyster — Fri, 17 Sep 2010 07:53:18 +0000

[...] dessert, I can’t recommend this whole orange cake highly enough – and because it’s made with almond meal instead of flour, it gives your [...]

By: My dark secrets « How to shuck an oyster

My dark secrets « How to shuck an oyster — Mon, 06 Jul 2009 13:25:43 +0000

[...] if you are looking for a chocolate cake recipe, as it’s the only kind of cake I seem to make (apart from my new love, the whole l’orange variety…), I can vouch for the following two chocolate triumphs. These both involve little more than [...]

By: Stephanie Clifford-Smith

Stephanie Clifford-Smith — Sun, 24 May 2009 04:02:48 +0000

I made ANOTHER orange cake the other day but not one containing a whole orange, boiled or otherwise. Just the usual juice and rind combo but with the truly excellent addition of black pepper! No kidding. It’s the same sort of happy marriage as chocolate and chilli. One of my fave food writers Jennifer McLagan wrote it in her exquisitely titled book, ‘FAT’. Needless to say the cake’s chock full of butter.

By: Stephanie Clifford-Smith

Stephanie Clifford-Smith — Wed, 13 May 2009 06:14:29 +0000

Oh, and here at last is the DP recipe:
Serious Orange Cake
1 orange [weighing about 150g, washed, diced w pips removed]
200g sugar
3 eggs
150g SR flour, sifted
Pinch salt
180g butter, melted and cooled a bit
Orange syrup
60ml orange juice
1 tablesp lemon juice
1 tablesp caster sugar
1-2 tablesp Cointreau

Preheat oven to 170 C. Grease a 24cm diam springform pan [line it if you like]
Place diced orange in food processor w sugar and process till v smooth. Add eggs one at a time mixing well between each.
Add flour and salt and combine for 30 secs. With machine running add butter all at once.
Pour into cake tin and bake for 35-40 mins.
While it’s cooking make syrup. In small saucepan, combine juices w sugar. Bring to boil, stirring to dissolve sugar and simmer for 1-2 mins. Add Cointreau to taste and simmer for 1 min more.
When cake’s ready, remove from oven but leave in tin to cool for 5-10mins. Use skewer to pierce cake all over then slowly spoon syrup over cake and leave till completely cool before turning out.

By: Stephanie Clifford-Smith

Stephanie Clifford-Smith — Wed, 13 May 2009 06:12:01 +0000

Did anyone see the excellent looking orange cake in yesterday’s Good Living? It’s got a whole raw orange chucked in a la the Damien Pignolet one, but ices the cake rather than soaks it with orange syrup. I haven’t tried the new recipe yet but will report back when I do. Looks VERY easy