The Recipe
Makes: 1 x 20cm cake
Preparation: 15 minutes
Baking Time: 40-45 minutes
“The earliest recording of citrus can be found in Chinese literature dating around 314BC”
Oranges are an extremely vitamin-rich fruit that can be used in many cooking applications.
The earliest recording of citrus can be found in Chinese literature dating around 314BC. From Asia, the Arabs were influential in the journey of oranges through the Mediterranean in the 7th Century.
Christopher Colombus was most likely responsible for transporting one of the first orange seed trees to the United States, the second-largest producer of oranges in the world.
The sweet orange we know today is actually a hybrid of pomelo and mandarin and is the most common citrus available all around the world.
I have used some Egyptian oranges in this month’s recipe that calls for one of my favourite and unique spices – cardamom. The bottom of the cake layered with wheels of orange and buttered marmalade ends up being the decorative top of the cake.
All that is needed is a good scoop of thick double cream.
INGREDIENTS
Topping
2 oranges (cut the ends off and slice into 3mm wheels)
100g fine-cut citrus marmalade
50mls water
20g brown sugar
30g salted butter
Cake
200g unsalted butter
200g white caster sugar
4 medium eggs
1 tsp good vanilla paste
2 oranges zest and juice
80g yoghurt
2tsp baking powder
200g plain flour
100g nut flour (almond or hazelnut works)
½ tsp fine sea salt
2tsp cardamom powder
METHOD
1) Heat the marmalade, water and sugar over medium heat, stirring occasionally
2) When it reduces slightly, add the butter and stir in until melted and combined.
3) Turn off the heat and set aside
1) Preheat the oven to 170°C
2) Grease and line a 20cm springform cake pan
3) Beat the sugar and butter together until light and fluffy
4) Add in the eggs one at a time and then the vanilla paste
5) Mix the juice and zest of oranges with the yoghurt
6) Sift the flour, baking powder and salt in a medium bowl, add the nut flour
7) Add ½ of the dry mixture to the sugar and egg mixture, and mix until just
combined.
8) Then add the yoghurt, juice, and zest mix.
9) Finally finish up with the dry mixture, stirring until all ingredients are incorporated
10) Pour the topping mixture into the lined cake tin and layer the slices of oranges to cover the entire base.
11) Lastly, add the cake batter and tap lightly to even it out.
12) Place in the oven and bake for 40-45 minutes.
Allow to cool slightly before turning out the cake onto a plate.
Admire the bottom of the cake which is now the decorative top! Cut a generous slice and enjoy.
