Now the citrus fruits are back in season. What better way than using oranges “head to toe” in a cake? I adapted a recipe which I found in a newspaper using entire oranges.
Ingredients for a 18-20 cm diameter spring tin:
5 organic sicilian oranges (or any other with few seeds)
3 medium fresh eggs (yolk and egg white separated)
100 gr caster sugar
100 gr brown sugar
100 gr unsalted butter
150 gr almonds, freshly ground
150 gr flour, 00
2 tsps baking powder
70gr candied small orange cubes
For the syrup additional ca 50 gr sugar (white or liquid)
Heat oven to 180c ventilated (190c static)
Separate eggs and mix the yolks with the two sugars until creamy.
Add the butter which you cut in cubes, do not melt it, it’s the bakery’s secret 😀
Continue to mix it until all is well amalgamated.
Beat the egg whites until very stiff, set aside.
Wash the oranges and cut two of them in cubes, do not remove the peel, but the inner white bits around the seeds, and remove the seeds too of course.
Blend the oranges until you get a kind of purée.
Add the juice and grated peel of another orange to the purée and mix well.
Now add the almonds, flour and baking powder to the egg yolk batter, stir well, add the candied oranges and the orange purée. Mix well until you get a smooth batter. Now finally add the egg whites, stirring carefully until all is well blended together.
Prepare a spring form by layering a baking sheet on the bottom.
From another orange, cut rondelles and put them on the bottom of the pan. I did half them to make them fit.
Pour the batter over the oranges and bake for 45-50 minutes.
For the syrup, bring the juice of the last remaining orange to a boil with ca. 100gr sugar until you get a sticky syrup.
Let the cake cool off a few minutes, then turn it upside down and pour the syrup on it. Let dry and cool off completely before digging in!
This cake goes well with some vanilla icecream or chantilly, or just plain!