This cake was the result of an experiment. I needed to make a flourless orange cake for my little sister’s birthday, but I had absolutely no time for the usual pre-boil the oranges method. So I was forced to get a bit creative.
I found the whole thing quite fascinating, really. The fact that I am now, somehow, in the position to ‘make up cakes’. This feeling was somewhat compounded by the arrival of my new housemate – my step sister. The last time we lived together I had absolutely no idea how to cook. Period. I was doing really weird things like being taught how to fry eggs and eating them obsessively, everyday. There was also the time when I was about 21, I lived with a couple of foodies. We each took our turn at cooking our specialty dish for the house. I remember their amazing creations – real carbonara and homemade gnocchi. When it was my turn I made my very special concoction. It consisted of 4 packets of Hot & Spicy Thai 2 minute noodles, mixed with 2 tins of Campbell’s tomato soup, and 1 tin of corn kernels. I very proudly served it up to everybody. I didn’t even realise how ridiculous my dinner was. My housemates were so lovely, they all smiled politely and said it was beautiful. Just so you know, the memory of this has got me laughing hysterically as I type. Some of you may even know that 21 year old me, and my guess is that you are probably laughing quite a bit too. Here I am today, sharing one of my new concoctions on my own food blog. If I could go back in time and tell my old housemates that this would eventually be my fate, there is no way they’d believe it. But sometimes truth is stranger than fiction. And my hilarious past self is absolutely testament to this.
Flourless Orange Juice Cake
- 5 eggs, separated
- 2 cups almond meal (I grind my own)
- 1 and 1/4 cups caster sugar
- zest of 2 oranges
- juice of 1 orange
- 1 tsp baking powder
- 1/4 tsp salt
- 1 and 1/2 cups icing sugar
- juice from 1 orange
- Preheat your oven to 170 degrees C and prepare a large round cake tin with baking paper and butter.
- Beat egg yolks until pale, add sugar and beat again for another minute. Beat in the orange juice, zest, baking powder and salt. Lastly, beat in the ground almonds.
- In a separate bowl, beat the egg whites until peaks form.
- Fold the egg whites into the batter, very very gently. You do not want to knock any air out of the mixture.
- Pour into the cake tin and bake for 45mins to an hour (or until a skewer comes out clean when inserted in the centre).
- Leave to cool in the tin for 15 mins and transfer to a wire rack
- To make the icing, whisk the juice and icing sugar together, and pour onto the cooled cake.