Orange, Almond Cardamon Puddy Cake

This is the type of recipe I love to share.  My gorgeous Cousin Emily kindly sent me her 'always perfect Orange Almond Cake' recipe in response to my SOS for a dessert cake which was DairyFree and GlutenFree.  Emily was right! As usual!  

This dessert cake was perfect - we shared it during our recent grape-picking weekend at the sublime Pyramids Road Winery where they specialise in hand-made wines. 
This puddyCake (my description of a cake to serve for dessert) was moist, flavoursome, easy to transport - did not need heating or refrigeration - and addressed some guest's dietary requirements. I did make a small alteration to Emily's recipe - Hayden's Adventures  suggested adding poppy seeds and a pinch of cardamom to the cake and a splash of lime juice to the syrup. Amazing results!  So, whichever way you choose to serve your PuddyCake, the results will be devoured by everyone! 
Thanks Cousin Emily and Hayden! 

Orange Almond Poppy PuddyCake by Feed Your Inner Cook

Orange Almond Poppy PuddyCake by Feed Your Inner Cook

Orange Almond PuddyCake by Feed Your Inner Cook

Orange Almond PuddyCake by Feed Your Inner Cook

Serves 12 – 16

Preparation       1 hour – 2 hours for boiling oranges, then 1 -2 hours to cool slightly

Preparation      20 - 30 minutes

Cooking           45 min – 1 hour

Syrup               30 min – 45 minutes

Ingredients

3 Navel Oranges –  whole.  Good sized, heavy. 
   Well washed, organic if possible. Navel oranges do not have seeds

1 teaspoon Baking Powder.  (should contain corn-starch, not wheat. If gluten free is important – read label)

6 eggs

1 ¼ cups Castor Sugar

4 cups Almond Meal  (500 gram)   

¼ cup Poppy Seeds

¼ teaspoon Ground Cardamom

SYRUP

1 ½ cups Orange Juice – strain to remove pulp.  Use good quality, fresh juice

1 cup Sugar

1 cup Water

½ of one lime – juice only

Method

Place the whole oranges in a very large deep saucepan and cover with water.

Bring to boil and continue to boil for 1 – 2 hours until very soft.  Depends on skin thickness. 
Remove from water and allow to cool approx. 1 hour minimum to 2 hours.
TIPS and HINTS: Boiling reduces the bitterness and makes entire orange soft – soft playdough consistency.  I tried using a microwave method but the flavour was not nearly as good – I will stick to boiling.

Preheat oven to 180 °C regular oven. Fan forced 160 °C. 

(I found just under 170 °C  was okay with my oven on fan assist).

Use a 24 cm Springform cake tin.  Line the base with baking paper, allowing some extra at sides outside the tin, to help with removing cake after baking. 
Grease base and sides with Butter (NB NOT butter if requiring DairyFree cake) thus I use Macadamia Oil to ensure cake is Dairy Free or you could spray with one of those Cooking Oil sprays if you want.

Cut the cooled oranges up roughly (check there are NO seeds) and add oranges, including any escaping juice, into a Food Processor.

Puree the oranges, add the baking powder and blitz again to combine.

In a medium bowl, combine the almond meal, poppy seeds and cardamom.

Using an Electric Mixer, add the eggs and sugar into large bowl.  Whisk until thick and pale.

Change whisk to the mixing paddle.  Gently fold in 1/3^rd at a time alternating orange puree, then the almond mix.  Check all is gently combined.

Spoon or gently pour mixture into the prepared pan.

Dust with a little castor sugar and decorate with some blanched almonds if you like.

Bake 50 min to 1 hour.  Check at 45 minutes.  Turn pan around if browning unevenly.

Cake is cooked when firm to touch in the centre and golden. Should be moist but firm.

Cover with alfoil to keep moisture in.   If transporting, leave alfoil cover on.

Cool in the pan 15 minutes before removing from tin (or leave in for easy transporting)

Serving options (depending on your dairy free requirements)

Serve warm, dusted with icing sugar (optional), the syrup, cardamom flecked thick cream or sour cream or yoghurt.

Cake is equally delicious served at room temperature with warm syrup and creams etc as above.

Orange Lime Syrup   -  This is seriously delicious

Ingredients

1 ½ cups Orange Juice – strain to remove pulp.  Use good quality, fresh juice

1 cup Sugar

1 cup Water

½ of one lime – juice only

Method

Using a medium saucepan, combine the orange juice, sugar and water.

Bring to boil and then simmer for 20 – 40 minutes until thickens and becomes syrupy.

(I pop a wooden spoon across the pan during the simmer and never had a boil over)

Just as it thickens,  add the ½ lime juice and continue to simmer until syrupy.

If you accidentally take it too far – just add a splash of hot water and simmer and stir until desired consistency.

Orange Almond Poppy PuddyCake by Feed Your Inner Cook

For more information check out

Hayden's Adventures     for 4WD adventures and food ideas  

and

be sure to visit Pyramids Road Winery  for hand-made artisan wines in the Granite Belt, Queensland Australia                         

                                             Enjoy! Colleen