Table of Contents
3 medium navel or cara cara oranges (you need 1 1/2 cups of ground oranges so maybe 2 oranges will do if they’re on the large side. Thin skins are key.) Grease a bundt pan with butter, shortening, or nonstick baking spray. Grease every nook and cranny. Dust generously with flour and knock the excess flour out of the pan. Set aside.
Solution: boil the oranges. This removes the bitterness as well as softening the oranges to make them “jammy”, which makes the cake damp and sticky inside. Baking powder (make sure it’s gluten free if you’re making this as a gluten free cake) This is literally raw almonds that are blitzed into a fine powder.
The orange scent that fills your kitchen as it bakes is also heavenly! It contains a whole orange, peel and all (no seeds, but you’ll need another orange if you make the glaze). As an Amazon Associate I earn from qualifying purchases.
In a large bowl with a mixer on medium speed, beat butter and granulated sugar until fluffy. Beat in eggs. Whirl orange chunks in a food processor until mostly smooth but not puréed. Add 1 1/2 cups orange mixture to batter and beat until blended.
Q: Can I use a different cut of beef for this recipe? A: Yes, you…
Q: Can I use a different type of vinegar instead of rice vinegar? A: Yes,…
Q: Can I use any type of rice for Fried Ginger Rice Tea? A: Yes,…
Q: Can I use canned water chestnuts instead of fresh ones for this recipe? A:…
Q: Can I use a regular pot instead of an electric pressure cooker for this…
Q: Can I use other types of fish for this recipe? A: Yes, while Norwegian…