Sam’s amazing orange cake
Eleven year old Sam is getting to be such an accomplished little cook. Even Tara is starting to flex her little muscles in the kitchen – making us a really delicious vegetarian nachos dinner the other night. I particularly love seeing how much pleasure the kids get from cooking. The other afternoon Sam came home from school and made this cake. He sang along to himself as he made it. Very sweet. The mess in the kitchen was less sweet. But we were ready to forgive that when he came into the room bearing this cake on the platter, along with plates and cake forks. My dodgy photo does not do it justice.
I haven’t made this cake myself, but this is the second time we have had it in a week. The first time it was made as a combined effort by both kids. Both times the cake has disappeared faster than it could be cut. It really is the best ever orange cake. Surprisingly light and delicate, given that it has a whole raw orange in it. It might just take the prize in this house for the best cake.
(Note: I am quite sure that the kids did not make the syrup both times they made the cake. The cake is so moist it really does not need it, but I included the original recipe below if you want to try it.)
Serious Orange Cake (recipe from Damien Pignolet’s French cookbook)
1 orange – around 150g, washed well and diced, with pips removed
3 x 60g eggs
150g self-raising flour
small pinch salt
180g butter – melted and cooled a little
60ml orange juice
1 tablespoon lemon juice
1 tablespoon caster sugar
1-2 tablespoons cointreau ( I don’t think my kids used this, they don’t know what it is)
Preheat oven to 170C. Prepare your cake tin.
Put the diced orange and sugar into the bowl of a food processor and process until very smooth. Add the eggs one at a time, mixing well between each addition.
Add the flour and salt and combine for 30 seconds. With the machine running, add the melted butter.
Transfer to baking tin and bake for 35-40 minutes.
While the cake is cooking make the syrup. Bring all ingredients to boil in a small saucepan and simmer for a couple of minutes. Pour the syrup all over the cake after it has cooled slightly.