Australian Orange Cake?????
Baking By MontiBellesBakery Updated 3 Dec 2005 , 1:00pm by MontiBellesBakery
Hello everyone
I have a client from Australia and she remembers an Organge cake made without flour. Does anyone know what she is talking about and does anyone have a recipe for this?
Thanks...Monica
I'm sorry I don't have a recipe for the Australian orange cake...but there are members on here that are Australian....
or you could use the orange cream sicle cake recipe on here......THAT IS JUST A GREAT ALL AROUND TASTING CAKE! here is the link
http://www.cakecentral.com/cake_recipe-1611-Orange-Creamsicle-Cake-and-Frosting.html
Here's a recipe I found:
2 lg. navel oranges
6 lg. eggs, separated
1 Tbs. orange liqeur
1 c. caster (?) sugar
300 g. ground almonds, strained
1 tsp. baking powder
candied oranges (for garnish)
Grease and lightly flour a springform pan. Place the whole oranges in a medium saucepan, cover with water, boil for 2 hours, adding more water as it evaporates.
Remove the oranges. Preheat the oven to 180C (not sure what this would be for US temp.). Cut the oranges in food processor. Blend until smooth and cool thoroughly. Place the egg yolks, orange liqeur and sugar in medium bowl and beat until smooth. Add orange puree and mix well. Whisk the egg whites in a dry bowl until stiff peaks form. Add the almonds and baking powder to the orange mixture and stir well. Carefully fold in egg whites. Gently pour into cake pan and bake for 1 hour on middle shelf.
I haven't tried this recipe but found it at www.recipezaar.com. Hope it works!
Hi there,
I'm from Australia and I haven't seen or heard of this cake before. How old is your client? Maybe it's a cake from her generation? (No offence)
Boonenati is a member here and she knows alot about cakes- maybe she can help? She is based in Victoria.
Thanks everyone. Gilson6 I'm going to try this recipe, it sounds like what she described to me. beany, she is in her mid 30's and just moved to the states about a year ago.
Thanks again...
caster sugar = superfine sugar
300g = approx 10 oz
180oC = approx 350oF
Never heard of a flourless Australian Orange Cake - but try this recipe:
FLOURLESS ORANGE CAKE
Yields 1 9-1/2 or 10-inch cake
2 medium-size, thin-skinned oranges, preferably seedless
1 1/2 cups ground almonds
6 eggs
1 cup sugar
1 1/2 teaspoons baking powder
Scrub the fruit well. Place in a pot, cover with water, bring to a boil, reduce heat to simmer, cover and simmer for 2 hours, checking every once in a while to make sure the water hasnt boiled off too much. Drain and when cool enough to handle, cut the fruit in half carefully, and remove all of the seeds (otherwise the cake will be bitter).
Preheat the oven to 350 degrees F. Grease and flour, or line with parchment, a 9-1/2- or 10-inch springform pan. Use matzo meal instead of flour if you are baking for Passover.
Put the fruit, skin and all, in a food processor fitted with the steel blade and puree. Measure out 1-1/4 cups.
Beat the eggs with the sugar and baking powder at medium-high speed until thick and lemon-colored. Add the ground almonds and mix well. Mix in the pulped orange at low speed, in two or three additions, beating for 20 seconds after each addition. Pour into the prepared pan.
Bake for 1 hour, until firm and a knife comes out clean. If the top begins to get too brown halfway through, cover loosely with foil.
Note: If making for Passover, if you want to eliminate the baking powder, beat the egg whites separately, and fold into the batter at the end.
Thanks auzzi 
I will try this one too. Surely one of these is the right one.
I'll let you all know.
Question: Can I use regular sugar if i run through a food processor for a bit to make it a little more fine?
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