The view from the shower at my Father's house is pretty cool. Rolling hills, fruit trees and depending on the stock rotation, sheep or cows. I applaud the decision that was made to not tint or fog the glass in this bathroom although when the house was first built there were no trees and the driveway was quite visible. I was only 10 then and thankfully, the trees grew to the perfect height just in time for my awkward teen years.
While I was showering this morning I couldn’t help but notice how much the orange tree was weighed down. I had to rescue it! So I marched up the hill and snipped and snipped and saved that poor orange tree!
On my way back down I found a pretty flowering bush /tree/thing and snipped a few branches for the vase. I think it’s a Manuka – please correct me if I’m wrong!
I wanted to use the oranges whole, as they had an amazing bitter sweetness to them and I felt that If I juiced them this would be lost. I wanted to balance the bitterness out so I created a sugar syrup to wrangle it in and the result was a table of happy faces.
Fresh orange cake.
3 tbsp Raw Sugar
3 tbsp cold water
5 oranges, peeled then chopped into chunks and placed in a bowl
150grams Softened Butter
¾ cup Soft Brown Sugar
1 Large Egg
1 tsp Vanilla
A pinch of Nutmeg
2/3 cup Plan White Spelt Flour
1 cup Ground Almonds
1 tsp baking powder
½ cup Milk
3 tbsp Ground Almonds (extra)
Pre-heat the oven to 180 degrees. Line a cake tin (I used a slightly smaller then normal tin, a 19cm-ish, but a loaf tin would also work fine) with baking paper.
Put the Raw Sugar and cold water together in a saucepan and heat on a low heat, slowly and don’t stir. Take off the heat when the sugar has dissolved into the water and is clear. Tip over the sliced oranges, stir and put aside.
Beat the Butter and Brown Sugar together until creamy. Add the egg, Vanilla and Nutmeg and beat well. Sift together the Flour, Ground Almonds and Baking Powder. Fold these in alternating with the Milk until everything has been mixed in.
Pour into the cake tin, but don’t put it into the oven just yet!
In a separate bowl add ½ of the chopped oranges (leaving as much of the juice behind) and the 3 tbsp of Ground Almonds and mix. Scatter these over the cake batter and bake for 35-40mins, until a knife comes out clean.
While it’s baking pour the juices and syrup from the orange bowl into a small saucepan and heat at a low heat, slowly. Reduce it down by a ¼ and put the syrup aside.
Leave the cake in the tin too cool for 10mins. Then pierce the cake a couple of times with a tooth pick, pour the syrup over the cake. If the syrup is a little to thick just gently warm it before pouring it over the cake.
Scatter the rest of oranges over the top and serve warm.