Boiled Orange Cake

Nice than it sounds and perfect for hard fruits.

Ingredients

  • 250g citrus fruit (oranges, tangerines, clementines)
  • 125ml neutral vegetable oil
  • 125g plain flour
  • 150g sugar
  • 85g cornflour
  • 80ml water
  • 3 heaped tsps baking powder

Method

Wash the fruit to remove any wax and put in a pan and just cover with water. Bring to a boil then turn down, cover the pan and let
the fruit cook for about 30 minutes until soft. Drain and leave to cool.

Cut in half and remove any pips, then whizz in a food processor, skins and all until you have a rough puree. Add the rest of the
ingredients and gently mix together.

Heat oven to GM4 or 170C. Line a loaf tin or 20cm cake tin with baking parchment and then spoon in the orange batter. Smooth
the top and bake for approx 40 to 50 minutes until the cake is springy to touch and there is no batter on a skewer inserted
into the middle.

Remove from oven. Mix 125g of sugar with a splash or two of orange juice and drizzle over the top of the cake whilst warm.
Leave to cool completely in the tin.

Variation

If you want to make this gluten free, use 250g of ground almonds - in which case do not add the oil either but you may need a little extra water to loosen the batter.

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