The dimpled things in life are often the best.
Why does the idea of making a cake using a whole orange – peel, pith, flesh & all – appeal to me so deeply? Apart from the taste and texture of the purely gorgeous orange and quince cake we’ve made twice in the last couple of weeks, from Jared Ingersoll’s Danks Street Depot Sharing Plates book, there’s just something I absolutely love about chucking a whole piece of otherwise fiddly fruit into a cake.
There are lots of different variations on this cake, which seems to have originated with the classic Claudia Roden Middle Eastern Orange Cake. Some (like hers & Jared’s, which I will now refer to as ours) use almond meal instead of flour (and are thus perfect for gluten-intolerant folk) but otherwise whole-orange-cake devotees appear to divide into two camps – old boilers and cold callers. Read the rest of this entry ?