What do you think? Orange flourless cupcake – I thought I should just give it a go. Remember my earlier post on Citrus and Almond Cake – mentioning Claudia Roden’s orange and almond cake recipe? Well finally I am in the mood for another orange cake. So I thought I should just give it a shot, but instead of a whole cake, why not make cupcakes out of them? So here we go adapting Claudia Roden’s Orange and Almond Cake from the New York Times just a tinge and by soaking the cake further with an orange syrup. I upped the almond meal to 320g.
How did it turn out? Yummy, really moist cake and they look so pretty in these small cupcake cases , oh so dainty! To be honest, if you want to save time and just bake it whole, it is equally yummy and pretty so don’t worry – just bake it any way you like. The syrup is splendid with the cake, ice cream may well be too sweet for some of you, so serve it with clotted cream.
- 2 large oranges
- 6 eggs
- 320g ground almonds (1/2 lb original recipe calls for)
- 220g sugar
- 1 teaspoon baking powder
- Wash the oranges and simmer them, unpeeled, in water to cover for 2 hours. Cool, cut them open and remove the seeds. Puree the oranges in a food processor.
- Preheat oven to 170degrees C. for cupcakes but for a whole cake Claudia Roden’s recipe suggests 200degrees C.
- Beat the eggs in a food processor or large bowl. Add the remaining ingredients, including the orange puree, and mix thoroughly. With an ice cream scoop, drop the batter into cupcake cases or muffin tin 3/4 full, if making a whole cake, use cake tin with a removable base if possible. Ensure the cake tin is greased and lightly floured. I would lined it with parchment paper for the bottom.
- Bake for 25-30 minutes for the cupcakes , while for a whole cake for about one hour, or until a knife inserted in the center comes out clean. (after 15 minutes , remember to turn the muffin tins or cupcakes or cake around to ensure even baking, for the whole cake do it one more time in the 30th minute)
- 1 cup orange juice (about 1-2 oranges for juice and rind.
- 155g (3/4 cup) caster sugar (can reduce to 1/2 or 1/3 cup)
- Meanwhile, to make the orange syrup, use a zester to remove the rind from the orange. (Alternatively, use a vegetable peeler to peel the rind from orange. Use a small sharp knife to remove white pith. Cut rind into thin strips.) Juice orange to get about 1 cup.
- Place rind in a saucepan of boiling water and cook for 5 minutes or until soft. Drain. Return to pan with orange juice and sugar. Place over low heat and cook, stirring, for 2-3 minutes or until the sugar dissolves and the syrup thickens (about 15-20 mins)
For the whole cake, turn cake onto a serving plate. Use a skewer to gently prick the top. Spoon over syrup. If you are making cupcakes prick lightly and gently spoon syrup (about 1 tbp for each cupcake) over the cupcake and let it rest.