Adapted from one of those Australian Woman's Weekly books whic are not glamourous but hey, the recipes work so they are good to have even if they do not make for good gastroporn. Take 3 oranges (4 if they are little) wash them and put them in a saucepan with cold water, bring to the boil and forget about them for a while (just top up the water here and there and change the water altogether if it goes scummy), when they are squishy (technical cooking term) let them cool down a bit, cut in half, check for pips (discard the pips obviously), chuck them in the food processor and pulse until you have a juicy mush (you can do it when they are still hot if you are pushed for time but beware, if slpashed you will be scalded and nobody has any sympathy for self inflicted injuries - well not in my house anyway). If you have remembered to soften the butter beat 125g of it (half a pack) with about 250g (about a cup ?) of sugar (you can go up to 325 g (a cup and a half) if you have a very sweet tooth, my men prefer sharp tastes so we have gone for less sugar) either by hand or using and electric whisk. If you have forgotten to soften the butter, then transfer the mush to a bowl, rinse the food processor and use it to beat the butter and sugar. When the butter and sugar have been creamed (ie they are paler and look fluffy) start adding 2 eggs 1 at a time mixing a spoonful of self raising flour taken from 150 g (a cup) to stop it curdling. Add the organge mush. Sift the rest of the flour and 2/3 tablespoons (heaped) of ground almonds. Bake at 180 in the fan oven (medium heat) for about 45 minutes. Serve plain or with a drizzle of melted dark chocolate.
whole orange cake
9.2.04 21:54
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(9.2.04 22:19) yum casnt wait to give it a go |
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(9.2.04 22:27) I feel like I've just walked on the set of a cookery programme! I love the sound of the orangey mush - very technical!!! All The Best, Mark |
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razorhead (10.2.04 15:41) please pop a ready assembled one in the post. |
