Back before Christmas, I received the weekly email from Kevin Lee Jacobs. That particular week, he showcased a boiled orange cake that uses the entire orange. Yes, the peel and all!!! I was intrigued! As it turns out, the basic recipe is quite old. He changed up the original recipe a bit by using almond flour, so it's gluten free.
Begin by boiling 2 oranges for at least an hour. Boiling them for a little longer really helps to reduce the bitterness of the orange peel. Once boiled, just quarter them and then place them in a food processor and puree.
As usual, I can't leave well enough alone. After I made the first cake, I decided to dress it up a bit with a slivered almond crust. Once the pan has been buttered and floured, sprinkle on a layer of slivered almonds.
I did add 1 other ingredient, and that was 1/2 cup of shredded coconut. Love it!!!
Cook the cake as directed, place it on a serving plate, and dust with powdered sugar. As you can see, I was quite generous with the powdered sugar.
The cake is moist, sweet, tangy, and most of all...DELICIOUS! I served the first cake that I made at a dinner party with a scoop of vanilla ice cream. Everyone loved it. The second cake was not only eaten as a dessert, but for breakfast too! Why not? ;)
You can find the recipe HERE.
It's a cake that can be frozen and served at a later date. I have 6 oranges in the refrigerator that I have already boiled. Such a great way to use up oranges before they go bad.
Enjoy!
I know you will!!!
Rhonda
