This winter I came to a realization - I'm not the hugest fan of oranges. I love orange juice and the taste of oranges, but honestly if I want a citrus fruit to eat - clementines are my one true love. This realization came about AFTER I got a whole bunch of oranges. I hate to just let them sit around going bad... so the first thing I tried was making home-made orange juice. I decided this is NOT worth the effort as I don't have a citrus pressy thing and did it all by hand. EESH. Seriously. Way too much work for me.
I had seen a cake made from clementines where they were boiled so I thought that I could do the same thing with oranges... and tell you what - it turned out GREAT! I could only find a few recipes that actually used oranges, and didn't like any of them (most called for Olive Oil and that wasn't the flavor profile I was looking for). So I made up my own. It worked wonderfully, and can I tell you how satisfying it is to have an experiment with cake (at least for me) turn out great the first time!?! I was elated. So I have to share it with you ;).
First you'll need 4 oranges. Tops and bottoms cut off.
Then you'll quarter them, you can even cut them into eights if you prefer...
Next, add sugar. 3-4 cups of it. I used 4, but it would still taste great with less.
Remove oranges from pan and place in blender with some of the water (if you have a smaller blender you'll need to do this in batches.)
The leftover water I strained to remove the really small seeds as well. It also strained out a bit of the orange stuff, but I promise it did not hurt the flavor!
Blend the oranges until pureed. (Oh and I apologize about these pictures, I made it on a cloudy day so the coloring is off and I couldn't make it quite right...)
Dump the pureed oranges into a bowl,
add the leftover sugary, orangy water as well.
Then mix and let cool to room temperature (or a tad bit above it... slightly warm won't hurt it - at least it didn't mine!) I refrigerated mine to help it cool off. It does take quite a while so this isn't a recipe to make if you want a cake in an hour!
Once the orange mixture has cooled,
add 4 eggs (I most always break my eggs into a separate container so I know if any pesky egg shell decided to join the eggs - and it's tons easier to remove it!),
Let bake for 35-40 minutes for 8-inch pans, and 35-45 minutes for the bundt pan.
Cake is done when a toothpick inserted into the cake comes out clean (I couldn't find my toothpicks and used a knife to check it, hence the hole...)
Let cool, then frost as desired.
Here's what I did: I used a simple cream cheese frosting with orange zest for the filling of the layer cake.
using a knife to make sure it was pretty even... although truth be told I'm not super great at layer cakes!
Then I covered it in a dark chocolate ganache frosting.
I personally liked having more cream cheese frosting on the cake,
but the ganache frosting was also great - however I would use one that wasn't such a dark chocolate ganache next time.
How to make the ganache frosting coming up next week!