About the Recipe
Moist, nutty and deliciously bitter sweet, with the cream cheese icing adding a touch of velvety richness. The fact that this recipe uses the whole orange always amazes me, who'd of thunk?!?! With the addition of our Blood orange and ginger marmalade, the depth of flavour is next level, slight hints of ginger and the undeniable flavour of marmalade. yum yum yum. Its super easy to make, I would recommend cooking the oranges the night before as they do need to cool but if your planning on having it after dinner starting it in the morning will give you plenty of time to let it cool before icing. we've added an orange syrup to help keep the cake super moist and will last wrapped in the fridge for a good week have it with a cup of English breakfast tea or earl grey.
Owner & Chef
For the cake
2 oranges (250g roughly)
250g Almond meal
6 medium free range eggs
200g Blood orange and ginger mamralade
1 tsp Baking powder
1 Tbsp Poppy seeds
For the syrup
Juice of 2 oranges
100g caster sugar
For the icing
250g Cream cheese
60g salted butter softened
3 Tbsp icing sugar sifted
Zest of 1 orange
20g flaked almonds toasted
Pinch of poppy seeds
Place oranges for the cake in a pot and cover with water, bring to a boil and cook for around 1 hour, top up water if required so that oranges are always covered, oranges should be soft to the touch and the skin should break with minimum pressure when pressed. take out of water and leave to cool in the fridge.
Once oranges are cold, Pre heat oven to 160*c, weigh out all the dry ingredients in a large bowl, line a loaf tin with baking paper, a little tip for a quick way to line tins, roll out a piece of baking paper with enough paper each side of the tin to reach the top once raised up, with the tin in the middle cut vertically down the smallest sides make 4 cuts then you should be able to fold the 2 longest sides behind the small fold and it should just pop in side. (pictures 4,5,6)
Cut the oranges in 1/4 and cut out the white pith in the centre, place in a blender, food processor or stick blender and blend till smoothish, add the marmalade and while the blender is on add the eggs 1 egg at a time, continue blending until uniform.
Pour into the dry ingredients, and mix until fully combined, pour into the lined loaf tin and shake to level. pop into the preheated oven on the middle shelf and bake for 30 mins, check to see if the cake is golden brown and slightly peaked in the centre, if not turn the cake and bake for a further 10-15 mins.
While the cake is baking juice the oranges and put the juice with the susagr into a small sauce pan and bring to a boil, turn down to a simmer until it is syrupy in consistency, turn off the heat but keep warm.
Once the cake is cooked, get out of the oven and place on a baking rack, with a skewer or something similar, pierce the cake 4x3 then pour the syrup over covering the top. then leave to cool.
While cooling toast the almonds on a baking tray in the oven still at 160*c for 5 mins until golden remove and cool. (picture 12)
In bowl place the room temp cream cheese, butter, orange zest and sifted icing sugar and beat by hand or in a food processor until smooth check seasoning and adjust to your taste.
Once the cake is fully cooled remove from the tin, there may be a little syrup left in the bottom but thagts ok, ice the cake how ever you like, i prefer a piping bag fitted with a plain round nozzle, sprinkle with the toasted almonds and poppy seeds
Then brew a lovely cuppa sit down and have a good old slice of cake. Enjoy
Dont forget to tag The mulberry pig in your pictures id love to see what you bake!