Sunday, November 21, 2010
Now, orange-boiling is a tedious task because it involves changing the water twice so that the bitterness of the orange doesn't get absorbed back into the fruit. I know not everyone digs this sort of long process, but I'm telling you, it's worth it. (Just like when Martha Stewart tells me to refrigerate cookie dough for two hours before baking. There's a reason she has her own magazine.)
Aside from the aforementioned shenanigans, this recipe is rather simple - oranges, almond meal, baking powder, sugar and eggs. Oh, yeah. And you're probably wondering what almond meal is. Well, pretty much it's finely ground blanched almonds. Sounds fussy, but you can buy it in a bag at the co-op. Just gonna warn you, though: it's hella expensive.
As usual, there were a few instances where I didn't follow directions. I boiled the oranges all proper-like, blah blah blah... but the order in which I combined the ingredients went kindof like this: throw everything except the almond meal in my (borrowed) KitchenAid mixer, whip it around for a while, stand in awe of the electronic device doing all the work, then add the flour. Pour into pan.
The actual instructions were much more careful about number-of-seconds-between-adding-eggs and adding-the-orange-puree-in-three-shifts, but... I went to yoga in between a few of the preparation steps and thought I remembered how everything went in. Oh, well. It still turned out.
The ResultsThis cake is fantastic: juicy, moist, orange-y, sweet-but-not-too-sweet, and well-textured. I'm going to make it for your birthday.