When I first read about the whole orange cake, I was sceptical. This is not an orange cake with a few shreds of grated orange rind, no siree, I mean boiled whole oranges. With no butter or milk I thought it might be too dry. Quite the contrary. This is a sweet, moist cake and it's very, very orangey.
There are a few variations to try. Some Middle Eastern based recipes use almond meal. Lovely, but it will quadruple the cost of making the cake. Some use butter but there's absolutely no need. The four or five eggs will bind the cake beautifully as well as contribute to its wonderfully light, airy texture. The eggs are also responsible for the only fat content in this cake, approximately 5g per egg.
Hi there, without standing over your shoulder and looking at what you did, my best guess is that your cake mix was too runny. For the novice cake maker this is a common error and you need to get a feel of how thick a mix should be. A mix too runny will very often end with a flat dense cake.
Thank you for this one. It is by far one of the best cakes I have made or eaten. Lovely texture and beautiful flavour. I made the mix with 1 cup sr flour and 1 cup almond meal. My oranges were rather large as well, but oh boy what a cake.