Orange Jammy Bits Recipes
WHOLE ORANGE CAKE - FLOURLESS
Recipe video above. This is a wonderful moist cake that's bursting with orange flavour in a way that you can only achieve using whole oranges - rind and all! Boiling the oranges removes the bitterness from the pith (white part). You still get the fainest whiff of bitterness in the finshed cake - but it's actually pleasant and reminds you that you're eating real oranges!It's a terrific and easy cake that's perfect to take to any gatherings since it's also gluten-free and everyone can eat it. The nutty almond flavour is wonderful, and keeps it ultra-moist.Makes 1 x 23cm 9" cake 4 cm / 1.6" high, or 2 x 20cm/8" cakes 3cm / 1.2" high.
Provided by Nagi
Categories Cakes
Number Of Ingredients 5
Steps:
- Boil 10 minutes: Place oranges in a pot and cover with cold water. Bring to the boil over medium high heat. Boil for 10 minutes and drain.
- Repeat x 2: Put oranges back in the pot, cover with cold water and boil again for 10 minutes. Drain, then repeat once more (ie. boil oranges 3 x 10 minutes). Shortcut: Boil 40 minutes without draining, keeping an eye on water level. (Note 4)
- Chop: Rinse oranges, then cool slightly so you can handle them. Slice into 1cm / 1/4" slices then dice, removing any seeds. Cool completely.
- Preheat oven: Preheat oven to 160°C/320°F (140°C fan). Grease and line a 23cm/9" cake pan with baking/parchment paper. (Note 5)
- Blitz oranges: Place chopped oranges in a food processor (Note 6). Blitz on high for 4 x 10 second bursts, scraping down the sides in between, until it's pureed into a marmalade consistency with only a few visible bits of rind remaining. It does not need to be completely smooth.
- Blitz in remaining ingredients: Add almond meal, eggs, baking powder and sugar. Blitz for 5 - 10 seconds on high until combined.
- Bake 60 minutes: Pour into prepared cake pans. Bake 60 minutes until the surface is golden and a toothpick inserted into the centre comes out clean.
- Cool: Cool fully in cake pan. Unless using loose base pan, cover surface with baking paper to help you turn it out (cake is sticky so may stick to your hand and tear surface otherwise.)
- Serve: Decorate as desired - I used slices of fresh oranges, rind strips and sprigs of flowers. A dusting of icing sugar / powdered sugar is also lovely. Cut, then serve! See Note 7 for suggestions.
Nutrition Facts : Calories 268 kcal, Carbohydrate 32 g, Protein 8 g, Fat 14 g, SaturatedFat 2 g, Cholesterol 82 mg, Sodium 32 mg, Fiber 4 g, Sugar 26 g, ServingSize 1 serving
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- To make the dough: Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess.
- Combine all the ingredients and mix and knead to make a smooth, supple dough., Place the dough in a lightly greased bowl, cover, and allow it to rise until it has just about doubled, 60 to 90 minutes., To make the filling: While the dough is rising, combine the orange juice, brown sugar, and both types of cranberries in a small saucepan set over medium-low heat., Cook the mixture, stirring occasionally, until it begins to thicken to a jam-like consistency, about 10 to 15 minutes., Remove the pan from the heat and stir in the melted butter, orange oil or grated rind, and spice., Transfer the cranberry mixture to a heat-safe bowl and allow it to cool to room temperature., To shape the loaf: Transfer the dough to a lightly greased work surface, and roll it into a 12" x 14" rectangle., Spread the cranberry filling over the surface of the dough, leaving a 1/2" border along the edge of one of the short sides.
- Sprinkle Orange Jammy Bits evenly over the filling., Starting with the filling-covered short edge, roll the dough up jelly-roll style, sealing the edge., Cut the log in half lengthwise to expose the filling.
- Place each half side by side, filled sides up., Keeping the filled sides up, twist or braid the two logs together, working from the center to each end., Pinch the ends together, and place the twisted log in a lightly greased 9" x 5" loaf pan., Cover the loaf and allow it to rise for 45 to 60 minutes, until it's crowned 1/2" to 1" over the rim of the pan.
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- To prepare the dough: Weigh your flours; or measure them by gently spooning into a cup, then sweeping off any excess.
- Combine all of the dough ingredients, except the cranberries and jammy bits, and mix and knead — by hand, mixer, or bread machine set to the dough cycle — until a smooth, fairly soft dough forms, adding more flour or water if necessary., Knead in the dried cranberries and jammy bits., Place the dough in a lightly greased bowl, cover it, and allow it to rise at room temperature for about 60 minutes; it'll be puffy, though not necessarily doubled in bulk., To prepare the topping: Combine the sugar with the grated orange rind.
- Set aside., To assemble the loaf: Gently deflate the dough, and transfer it to a lightly greased work surface.
- Pat it into a rough 6" square. Divide it into 36 small, roughly 1" to 2" pieces, and toss with the sugar/orange rind topping., Place the coated pieces into a lightly greased small (5- to 6-cup) plain (not sharply angled) bundt pan.
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