orange cake
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Why juice and zest an orange when you can just toss it in the food processor? I love this idea.
The recipe comes from a dear friend who went to cooking school in Europe and is a part-time personal chef. However, I don't have nearly her baking chops and may have made a few substitutions too many. I've posted the original and also noted the modifications I made. This is definitely worth a second effort. I'm not very good at baking, so I probably over-beat this as well. The texture was a little dense, a bit like French toast. It was much improved when I toasted slices of it. It was definitely more like banana or zucchini bread vs. cake. The one thing that is absolutely perfect is the glaze. |
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1 large orange
1 cup raisins (substituted craisins) 1/3 cup walnuts (substituted pecans) 2 cups flour 1t baking soda 1t salt 1 cup sugar (reduced to 1/2 cup sugar) 1/2 cup oil (substituted unsweetened applesauce) 1 cup milk 2 eggs |
Topping--this is just right!
1/3 cup orange juice (substituted tangerine juice) 1/3 cup sugar 1t cinnamon |
Cut orange into walnut sized pieces including rind and pulp. Grind orange, raisins and walnuts in a food processor. Sift dry ingredients together. Add oil, milk and eggs and beat for 2-3 minutes until well-blended. Mix in the orange mixture.
Pour into greased bundt pan. bake at 350 degrees for 45 minutes. Let rest 5 minutes.
Whisk together orange juice, cinnamon and sugar. Pour over warm cake to absorb juice.
Pour into greased bundt pan. bake at 350 degrees for 45 minutes. Let rest 5 minutes.
Whisk together orange juice, cinnamon and sugar. Pour over warm cake to absorb juice.
NOTES:
1) Consider adding baking powder to make it fluffier?
2) Consider making into muffins for more even baking.
2) Consider making into muffins for more even baking.
