I recently came across a video of Nigella Lawson making a clementine cake. The first step involved boiling the fruit for two hours and then blending it to make a purée; skin and all. It just made sense. I’ve made an orange cake before using just the zest, and so good though as it is, if you’re looking for a real hit and punch of citrus, you want to try this.
This cake is completely gluten-free (if you’re fussed about that kind of thing), has no butter or oil present (whaaat), and without exaggeration, possibly the most moist cake that I’ve ever eaten. I seriously don’t know how this crazy chemistry works, but it does, and makes it react into something so damn delicious! Try it, please. —Kirthana | Theblurrylime
6 - 8
1 or 2
oranges (about 200 grams)
Icing sugar, for dusting over the top (optional)
In This Recipe
Bring a pot of water to the boil and immerse the orange into it. Reduce the heat slightly and boil it for 2 hours. Remove and cool. Cut into half and get all the pips out; retain the outer skin and pulp. Add the orange(s) to a blender and purée with the sugar until smooth.
Preheat oven to 180 C / 360 F and line a 8” spring-form pan with baking parchment.
Pour the batter into the pan and bake for 50 - 60 minutes. If the top of the cake starts to brown too quickly, cover with foil after 35 - 40 minutes and continue cooking. * Insert a skewer into the center of the cake once you think it’s done, to ensure that it’s fully cooked through - it should come out clean.
Place the pan on a wire rack and cool completely before unmoulding. Dust with icing sugar and serve.