I owe this one to my dawning realization that (a) it is Lent and (b) my conquest of all things rich and creamy has been continuing, unabated, long past Pancake Day!
Time for some culinary sack cloth and ashes. Or, at least, something that’s a bit easier on the waistline.
Enter my Good Food Healthy Eating Cookbook. And some more good news. A cake that is (relatively healthy), with just 266 calories a slice, before any icing. (Admittedly Good Food says it serves 12, whereas OH and I divided it into 6, but I’m betting you guys have more self-control!)
From my jaunts around other #TastyTuesdays and #RecipeoftheWeek posts, I discovered Inside the Wendy House and “borrowed” the concept of coconut based icing. TBH I am not a big lover of the overly sugary pink or white icing you see on wedding cakes and Barbie-esque cupcakes. I was looking for something a bit different, less cloying. But, if you don’t like coconut, or just want to keep it simple, substitute a light sprinkling of icing sugar instead, or just leave it plain!
- 1 medium sweet juicy orange
- 175g butter, softened
- 175g light muscovado sugar
- 3 eggs
- 175g self-raising flour
- Half teaspoonful of bicarbonate of soda
- 50g ground almonds
For the coconut frosting, you will need
- 125ml coconut cream
- A teaspoonful of icing sugar
- A teaspoonful of maple syrup
- Yellow food colouring
- Teaspoonful of chopped hazelnuts (optional)
- Teaspoonful of candied fruit peel (optional).
To make the Juicy Altogether Orange Cake is very simple.
- First set the oven to gas mark 5/190 C and grease a round 23cm/9in, 5cm/2in deep cake tin . I line the bottom with baking paper and grease the sides with a dab of olive oil, on kitchen paper, which I wipe the sides with.
- Cut orange into chunks. Remove pips. In a food processor, mash to a fine puree (pith, skin and flesh, everything but the pips!).
- Tip in the butter, sugar, eggs, ground almonds and flour and combine until smooth (you may have to divide into two batches, as I did).
- Pour into the tin and smooth out the top.
- Bake in the oven for 25-30 minutes, until the cake is risen and the top is brown (a knife should come out of the centre of the cake clean).
- Allow to cool for 10 minutes, then turn out on a wire rack.
To make the coconut frosting
- Whip the coconut cream, add in the syrup, colouring and icing sugar and continue to whisk until it is stiff. NB. Add the colouring gradually until you get the shade you want. The syrup will turn the coconut creamy slightly greed, omit and double up on the icing sugar if that is your taste.
- Spread over the top of the cake.
- Sprinkle with hazel nuts and fruit if desired.
- Chill well before serving.
Joining with Honest Mum’s #TastyTuesday. Joining too with a Mummytoo’s #RecipeoftheWeek.