Valencia orange cake

Valencia orange cake

Torta valencia

By
From
The Italian Baker
Serves
8-12

Valencia oranges are truly something spectacular. Of course you can make this cake using other varieties, but if you can find Valencia you’ll be true to the recipe, and will taste the sun that this fruit holds within. As you will use the zest, I strongly urge you to use organic, whichever variety of orange you find.

I am so lucky to be able to buy organic fruit and vegetables from a farm just down the road from my house; I can’t tell you what pleasure it is for me to go to there. The fruit and vegetables are picked fresh every morning and sometimes I’m even allowed me to choose what I want straight from the crop: heaven! And you know something else? It’s cheaper than buying from the supermarket. If you live in a big city, look for farms right outside the city – trust me, there are many in every country! A little effort and life will be better for us all.

Ingredients

Quantity Ingredient
3 valencia oranges
200g light brown sugar
4 eggs
1 teaspoon honey
2 oranges, grated zested
300g ground almonds
1 teaspoon baking powder

For the orange syrup

Quantity Ingredient
1 large valencia orange
150g caster sugar

Method

  1. Grease a 23-cm springform cake tin and line the base with baking parchment.
  2. For the syrup, squeeze the juice from the orange and pour into a small saucepan. Place over a low to medium heat, add the sugar and heat gently, without stirring, until the sugar is completely dissolved. Remove from the heat and leave to cool while you make the cake.
  3. Peel the oranges and remove the pith, and seeds if there are any. Chop the flesh and place it in a saucepan. Cover with water and cook for about 20 minutes, then drain, transfer to a blender or food processor and pulse until smooth. Meanwhile, preheat the oven to 170°C.
  4. Put the sugar, eggs and honey in a bowl and beat until pale (by hand or using electric hand-held beaters). Fold in the puréed orange and orange zest, then, using a spatula, gently fold in the ground almonds and baking powder. Pour the mixture into the prepared tin and bake for about 30 minutes, until a skewer inserted in the middle comes out clean.
  5. Remove from the oven and pour the syrup all over the cake. Leave to cool in the tin for about 20 minutes before unmoulding. Cut into slices and serve with a dollop of crème fraîche if you like extra tanginess.
Tags:
baking
cakes
biscuits
Italian
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