Tuesday, March 16, 2010

Egyptian Orange Cake



Years ago, when I was living in Charlottesville, one of my favorite haunts was the Rising Sun Bakery. And one of my favorite cakes to this day is a flourless Egyptian Orange Cake that I first had there. Years later my wife surprised me with it for my birthday and every year I try to make it at least once or twice. Last weekend I made it for my good friend Brandon's birthday and shared it with a group of foodie friends including @bpfox,@forknbottle and @impoliticeye.

The Recipe

2 oranges (juice or navel)
2 c sugar
6 eggs
8 oz blanched sliced almonds
1 tsp baking powder
1/2 c whipping cream
1 c chocolate chips

- Simmer whole oranges in water for 2 hours, until soft, not mushy
- After cooling, quarter and remove seeds
- Pre-heat oven to 325
- Mix/grind oranges and almonds in food processor for several minutes until a paste is formed. Add orange juice to moisten if necessary
- Add baking powder and pulse to mix
- Add sugar and eggs and mix for 15 seconds
- Scrape bowl and process another 15 seconds
- Grease and line 8 or 9" spring form pan with parchment/waxc paper at bottom
- Pour batter in pan and bake for about 1 hour- until firm and medium brown
- Let cool- cut around edges to remove
- Bring cream to boil over high heat, reduce to simmer and add chocolate chips.
- remove from heat and stir until smooth
- Pour ganache over top of cake

In an interesting twist, I was searching the internet and found that the original owner's daughter is trying to put together a recipe book to commemorate the bakery.

To see her blog, click here

4 comments:

JM-C said...

Wow, where'd you get the recipe? We were asked for it once by "Gourmet," but in classic Terry fashion, my husband (the Rising Sun Baker himself) never managed to send it in to the magazine. Lily hasn't posted a family version of this cake yet because she doesn't have a food processor, but I'll definitely send her your link. Thanks for spreading the Rising Sun Bakery word!
(I'm Janet, wife of the baker, mom of the blogger.)

thewhiteotter said...

hi!

so cool to see the link to your blog! this cake has basically assumed mythic proportions in my mind and i do look forward to making it eventually.

glad to see somebody else is keeping these recipes alive. and always glad to find a link to another good blog to follow!

Anonymous said...

I like to add a pinch of cardamom. It adds a roundness of flavor that counterbalances the sweet.

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