Tuesday, June 24, 2014

Orange Pecan Cake


Coffee Break with Cake

Dense, moist, delicious with a kiss of orange - that describes this cake. If you follow The Cooking School's blog, it is evident that we enjoy a one-pan cake. This particular cake is not too sweet, so you might enjoy it for breakfast, dessert or coffee break. What makes this cake unusual is the use of the whole orange to impart flavor and aroma. If you happen to have leftovers, the taste and texture are still the same the next day. 


The cake will easily come out of the pan if you line the bottom with parchment paper. Grease the bottom of the cake pan, line with parchment paper and then grease the paper. If you've never lined a round pan, simply place the pan on top of a piece of parchment, trace the round edge with a pencil, then cut out along the inside of the pencil line. It should fit perfectly into the pan. You can use cooking spray to grease the pan or butter - whatever you have.



Quarter the orange, remove the seeds, and add it to the bowl of the food processor.


Process until smooth, stopping to scrape down the sides at least once.


You can tell from the photo that the end result should look somewhat like the texture of applesauce.


Dissolve the baking soda in 1/2 cup of water. Add all the ingredients except the nuts to the food processor bowl.


Process until combined. Add the pecans. You can fold them in with a spoon or pulse a couple times to combine. Take care not to over-pulse; you may lose the texture of the nuts.


Pour the batter into the prepared baking tin. Sprinkle with coarse sugar.


Bake 50-60 minutes or until a skewer inserted into the center comes out clean.



Cool on a rack for 15-20 minutes, run a knife around edge of cake and invert on to a cooling rack to cool completely.



Orange Pecan Cake

 

1 naval orange, washed and unpeeled
1 teaspoon baking soda
½ cup water
1 stick butter, room temperature
1 cup sugar
2 eggs
1 teaspoon vanilla extract
2 cups flour
1 cup chopped toasted pecans
Coarse baker’s sugar, optional, for top


Preheat oven to 325°. Grease an 8-inch round cake pan, line the bottom with parchment paper and grease paper.

Cut the orange into quarters, remove any seeds and blend in a food processor until smooth, scraping down sides at least once.

Dissolve baking soda in ½ cup water and add to the food processor with butter, sugar, eggs, vanilla and flour. Process to combine. Add pecans and stir with a spoon or pulse a few times to incorporate.

Pour batter into prepared cake tin and sprinkle with coarse baker’s sugar. Bake 50-60 minutes, until a skewer inserted into the center comes out clean. Cool on a rack for 15-20 minutes, run a knife around edge of cake and invert on to cooling rack to cool completely.
Serves 8


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