I mentioned in a recent post about Lemon-Lime Cream Pie, that we were going through cases of oranges from Costco like they were going out of style. They have just been so good this year, and as a midnight snack, Mr. H and I will peel two oranges and have those for dessert. Actually he does the peeling, I just do the eating :-) Our entire crisper drawer was filled to the brim with oranges so I decided to use a few to make this cake. I didn't even make a dent in our stash.
This cake comes from a cookbook I discovered last March called Frame By Frame Baking. It immediately appealed to me because it reminded me of step by step recipe blogs. There are step by step photos and instructions in this book so it's easy to follow along, but it's also visually appealing and the recipes are simple. The book has about 60 recipes sweet and savory recipes in it, and are divided into 4 categories- Cakes and Traybakes, Pastries, Small Cakes and Cookies, and Breads. There really is something for everyone in this book.
I liked this cake, but didn't love it. Firstly, I think I overbaked it a tad even though I followed the directions. It should have been taken out about 5 minutes prior to the time in the book and I have noted that in the recipe below. Because it was overbaked, it was a little on the dry side. Also, when you bake fresh oranges their flavor becomes bitter, like that of orange marmalade. I'm not a fan of orange marmalade but if you are, then you'll like this cake. Despite not loving this recipe, I'm sure there's another in this book with my name written all over it.
Also because this book was so appealing to me, I bought two extras, just for YOU! All you have to do is leave a comment on this post telling me about your favorite cookbook. That's it! Be sure you leave me your name and email in your comment so I can contact you if you win. If you leave an anonymous comment with no contact info, there will be no cookbook for you! Because I'm feeling generous, everyone is eligible to enter this giveaway. Mr. H and I are going away on a secret trip this weekend for our 6th wedding anniversary. I'll announce the winner when we return home. Hope everyone has a great week!
Orange Madeira Ring adapted from Frame By Frame Baking
- 3/4 cup unsalted butter, plus more for greasing the pan
- 2 Tbsp. dark corn syrup or Lyle's Golden syrup
- 2medium oranges
- 3/4 cup sugar
- 3 eggs, beaten
- 1 1/2 cups all-purpose flour
- 1 tsp. baking powder
- 1/4 tsp. salt
- 1 Tbsp. finely grated orange zest
- 2-3 Tbsp. orange juice
Preheat oven to 325 degrees F. Grease a tube/ring cake pan and spoon the syrup into the bottom.
Cut all the white peel and pith from the oranges and cut into slices.
Arrange the slices over the syrup in the pan.
Cream together the butter and sugar until pale and fluffy.
Gradually beat in the eggs, beating well after each addition.
Sift the flour into the mixture and fold it in gently with a rubber spatula. Add the orange juice and zest and fold in until a til a soft consistency is achieved.
Spoon the mixture into the pan and smooth the surface.
Bake in a preheated oven for 40-50 minutes or a toothpick inserted in the center comes out clean. Cake should be risen, golden and firm to the touch.
Cool in the pan for 10 minutes, then return out onto a wire rack to cool completely.
The cake can be served cold, or warm with extra corn or Golden syrup drizzled over it.
Ahh, citrus love!