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.
2 oranges (juice or navel)
2 c sugar
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