Syrupy Orange Cake

Sometimes you need a nice cake which functions well for before and after dinner. A cake that is sweet and pretty but doesn’t compete with the rich meals and lavish decor of the holiday season. Today I present you with this citrus-y delight.

(P.S. Don’t I have the most adorable juicer? That little orange guy is from Alessi and I love him!)

I had left over organic oranges from making marmalade. If it isn’t something you normally buy, I would consider making a special trip. You are eating the orange peel and I would like to reduce the number of funny chemicals I am eating. It truly is the orange peel that makes this cake so lovely.

I fussed around slightly with the sugar and added cornmeal in place of some of the flour or almond flour. I think that the cornmeal crunch adds some more heft to the cake. An all flour cake would likely be more delicate.

I hope to be more prompt and regular with my posts after the holidays. In the meantime, entertain yourselves with a delicious slice of cake!

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Syrupy Orange Cake
Adapted from David Lebovitz from Jerusalem by Yotam Ottolenghi and Sami Tamimi

CAKE
4 organic oranges
1 lemon
1 c sugar
2/3 c cornmeal
3/4 c flour
4 eggs
1/8 tsp salt

SYRUP
3/4 c orange juice
4 tbsp sugar

Preheat oven to 350°F. Butter a 8″ spring form pan.

In a food processor, grind zest and sugar. Add in butter and pulse until uniform. Add eggs, one at a time, and continue pulsing. Add salt, cornmeal, and flour. Process until smooth.

Scoop batter into spring form pan.  Bake 40-50 minutes or until toothpick comes out clean.

In the meantime, heat the orange juice and sugar in a small saucepan. Bring to a boil and set aside. When the cake is baked, pour the syrup over the top of the cake while still in the spring form mold. Once completely cooled, remove cake from spring form and serve.

 

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