Posts Tagged ‘algarve oranges’
It is orange season again in the Algarve and my mother-in-law’s orchard is once again laden with more sweet, ripe fruit than we can possibly know what to do with. Returning home with a bag full of oranges, my wife set about finding ways to use them up.
“This recipe is an adaptation of one from Nigella Lawson’s Kitchen. It makes a wonderfully light yet sticky cake, similar in texture to Jamaican ginger cake. Having scorched the top of my cake in the oven, I needed to shave the top off and ice it with something, so created an orange butter cream that turned out to complement the cake beautifully.”
Nigella’s book can be found here, and is one that gets pulled down from the shelf frequently in our house:
Orange Cake Ingredients
For the cake:
150g butter, softened
175g dark muscavado sugar
2 tbsp golden syrup
100g dark chocolate, melted
150g plain flour
25g cocoa powder
½ tsp bicarbonate of soda
Zest of 2 oranges
Juice of 1 orange
For the icing:
Icing sugar (as much as it takes to achieve the desired consistency of the icing)
Zest of 1 orange
To make the orange cake:
1. Line a rectangular loaf tin with baking parchment and heat the oven to 175◦C.
2. Melt the chocolate using a bain-marie (sit it in a bowl placed over a saucepan of gently boiling water).
3. While the chocolate is melting, stir together the flour, cocoa and bicarbonate of soda, then set aside.
4. Beat the butter, sugar and golden syrup using an electric mixer, then pour in the melted chocolate with the mixer still running (keep it running until all the ingredients listed below have been mixed in).
5. Add 1 tbsp of the flour mixture, then 1 egg.
6. Add a further tbsp of the flour mixture, followed by the second egg, then the rest of the flour mixture.
7. Add the orange zest and orange juice. (Although Nigella warned that the mix may curdle at this point, mine didn’t.)
8. Turn off the mixer and pour the cake mix into the lined loaf tin.
9. Bake on the middle shelf of the oven for 40-45 minutes, until a skewer inserted into the middle comes out clean. If the cake begins to scorch on the top, you can cover it with a layer of foil, or do what I did and just shave off the top once the cake has cooled.
10. Allow to cool in the tin for 5 minutes before turning out onto a wire rack to cool.
For the butter cream icing:
1. Melt the butter until it is soft but not completely liquid.
2. Use a fork to stir in enough icing sugar to achieve a consistency that is solid enough not to run off the top of the cake, but still spreadable.
3. Stir in the orange zest.
4. Once the cake has cooled completely, dollop the icing on top and then use a spatula to spread it out evenly.
As you may have read in a recent post at Moving to Portugal, the first of the year’s oranges were harvested in the in-laws orchard a couple of weeks ago, so the time came to find various ways to use the glut of citrus fruit.
We based this orange tart recipe loosely on a lime tart we make quite often. It’s halfway between a tart and a cheesecake, the latter being something we miss from England.
Quantities are approximate, as we do tend to make it up as we go along when we make something like this. The worst that can happen is that it won’t set particularly well, but be assured that if it doesn’t, a sloppy orange tart “mess” is no less delicious.
ORANGE TART INGREDIENTS
Juice of 2 oranges
Zest of 5 oranges
200g Philidelphia or similar soft cheese
300ml condensed milk
200g Digestive biscuits
1 Tbsp honey
200ml lightly whipped cream
Smash up the digestive biscuits then blend the crumbs with the butter and honey over a low heat to make a sticky cheesecake base.
Whisk together the cream, soft cheese, condensed milk, orange juice, and most of the orange zest.
Cram the biscuit base into the bottom of your serving dish. Pour the orange filling mixture over the top.
Scatter the remaining orange zest over the top, then place in the fridge for several hours to set.