|yet more orange cake
||[Jul. 6th, 2007|08:49 am]
one searcher of purple fish in the murky depths
Gâteau à l'Orange et au Gingembre |
- 3 small oranges or 2 large oranges (preferably organic)
- 6 eggs
- 250 g (1 C + 1 Tbsp) sugar
- 250 g (2 1/3 C) almond powder (a.k.a. powdered almonds or almond meal)
- a thumb-sized knob of fresh ginger
- 1/4 C candied ginger
- half a packet (1 tsp) of baking powder
For the frosting :
- the zest and juice of a lemon
- 60 g thick sugar crystals, the type used as a topping for chouquettes or brioches. Substitute old-fashioned lumps of sugar (like sucre Candi or La Perruche) or ordinary lumps of sugar, crushed.
Preheat the oven to 190°C (375°F). Grease a 24 cm (8-inch) springform cake pan.
Clean and scrub the oranges well. Put them in a medium saucepan, and cover with water. Put the saucepan over medium heat, and simmer for two hours, adding a little hot water when the level gets too low (note : you may, like me, find the smell of whole oranges boiling very unpleasant, but it has nothing to do with the smell or taste of the finished product). Drain, and let cool. Cut in quarters and puree in the food processor.
Peel and chop the fresh ginger. Cut the candied ginger in small dice. In a large mixing bowl, beat the eggs with a fork. Whisk in the orange puree, the sugar, the almonds, the baking powder, the fresh ginger, until well blended. Fold in the bits of candied ginger.
Pour the batter in the cake pan, and bake for about an hour, until puffy and golden. Let cool for a few minutes on a rack, while you prepare the frosting. Run a knife around the cake to loosen it, and remove the sides of the pan.
Put the sugar crystals in a small bowl with the lemon juice and zest. Spoon this mixture evenly onto the top of the cake. Let cool completely before serving. It can be made a day ahead, wrapped in plastic and stored in the refrigerator.
Flourless Chocolate Orange Cake
Inspired by both Claudia Roden & Nigella Lawson
Unpeeled oranges (or other orangey citrus) to the weight of approx 375g
1 heaped teaspoon baking powder
1/2 teaspoon bicarbonate of soda
200g ground almonds
150g caster sugar
50g Dutch cocoa
200g dark chocolate
-Put the whole, unpeeled oranges in a saucepan with cold water to cover and bring to the boil. Cover with a lid and cook for 2 hours or until soft. -Drain, and when cool, cut the oranges in quarters and remove any big pips.
Place everything - peel, pith and all - in a food processor.
-Cool the fruit before proceeding with the next step. Often it's best to complete the cooking of the fruit the day before.
-Preheat oven to 180C and line a 20cm springform (or standard) tin. Lining it is very important, if you want to remove your cake later; a double layer of paper is a good idea.
-Add the eggs, baking powder, bicarb, almonds, sugar and cocoa to the oranges in the food processor. Process until you have what looks like a cake mixture with a few knobbly bits of pureed orange.
-Pour and scrape into the cake tin and bake for an hour, by which time a skewer should emerge fairly clean. Start checking after 45 minutes, as you may have to cover with foil to stop the surface burning. It may take up to 1 1/2 hours to cook through, depending on your oven.
-Leave the cake to cool in its tin and remove when cold.
-To make the ganache, heat the cream in a heavy saucepan and add the chocolate off the heat. Mix until combined, then whisk until the mixture cools and becomes thick and glossy, ~5-10 minutes, and apply with a spatula or cake knife. Decorate with pieces of orange peel if you so desire.