Oranges & Lemons, Cakewise

Two cakes later, the cake-making bug seems to have departed as suddenly as it arrived. There will be at least one more cake before the flour runs out but the desire, it seems, is dead. Disabusing the baker of the confidence gained from previous 'experience', the second cake was no less time-consuming than the first. More protracted, in fact, because experienced baker decided to try her hand at icing.

I like this baker, she doesn't settle for beginner's lessons when she starts something. She forges ahead with much aplomb and little humility, sets her sights high. She is only a little worried about failure; it can always find refuge in willing colleagues or a trifle pudding, not just a dustbin. (Actually, this is the second time the baker is baking this cake, the first time was at least four years ago.)

Happily, however, this cake rose to the occasion. The icing - which, in a case of arrested development, stopped at glaze, that too with much persistence - improved it much. It masked the mild bitterness the cake exhibited when eaten bare.

When Cousin asked what cake this was on reaching home after a long, transcontinental journey at 2 a m, she was told it was 'Bitter Orange Cake' to preempt disappointment, but Cousin, whose tastes proved to be catholic and who disagreed that we are too fond of food for our own good and called food a work of art, proceeded to actively appreciate the art. (Cousin, if you discover this post and identify yourself, please note that your cousin-the-blogger is using the literary device of exaggeration.)


The cake travelled home to family with Cousins and Uncle the next day, where it was much appreciated. Aunt Jr wants the recipe. Aunt Sr returned the container despite the baker hoping she had seen the last of it (it would help her in Mission De-clutter), saying her hope was that it would return with more cake. Till such time, here's the recipe.

Whole Orange Cake With Citrus Icing - taken from here:

Whole oranges: 240 gm (2 in my case)
Butter: 200 gm, melted
Eggs: 3, beaten lightly
Caster sugar: 1 cup/220 gm (I powdered ordinary sugar in my blender.)
Self-raising flour: 225 gm (For each cup of all-purpose flour, add 1 1/2 teaspoons of baking powder and 1/2 teaspoon of salt - this is what I did.)

Citrus Icing
Lime: 2
Orange: 1, small
Icing sugar: 1 cup
Boiling water: 1 tsp

Preheat the oven to moderate (180°C/160°C fan-forced). Grease a deep 20cm cake pan, line base with baking paper. (I greased a diamond-shaped pan that I had, and I didn't have baking paper.)

Wash and dry the oranges; quarter and remove seeds. Process in a small food processor until pulpy.

Transfer orange to a medium bowl, stir in butter, eggs, sugar and sifted flour until smooth. Pour mixture into the pan. Bake in a moderate oven for about 50 minutes or until cooked when tested with knife, skewer or tester. Stand for 10 minutes before turning onto a wire rack to cool.

Icing: Using a zester, remove bits of rind from lime and orange - two teaspoons of each.

Squeeze juice from fruit - two teaspoons each orange juice and lemon juice.

Sift icing sugar into a bowl; stir in juices and enough water to make a smooth paste. Stir in rind.

Pour icing immediately over cake; stand until set.

Original recipe says: "Un-iced cake suitable to freeze. Butter suitable to microwave."

This is off to Divya's Show Me Your Cake event.

Cake Orange Show Me Your Cake Citrus Icing