So, I have been really in to trying out this baking in a cast iron dutch oven thing lately. It has been a long time since I felt completely able to bake delicious desserts, and even though I am limited to what I can do with my equipment, the future is bright. It was my coworker’s birthday on Monday, and I wanted to try and see if I could bake a cake based on her flavor request – orange cake with cream cheese frosting. Here is what I came up with….
An amazingly moist, dense, fresh orange almond cake with mascarpone whipped cream frosting.
Please remember, that I cooked this cake on a stove top, without an oven. If you bake it in an oven, I have no idea how it will turn out. 🙂
Orange Almond Cake
- 3/4 cup (168g) sugar
- 3 eggs
- 3/4 cup cooked oranges*
- 1/2 cup (125g or 1/2 individual portion) plain yogurt
- 1 1/2 cups (142g) ground almond meal
- 1/2 cup (75g) rice flour
- 1 tsp (5ml) vanilla
- 1/4 tsp (1.25ml) baking powder
- 1/4 tsp (1.25ml) xanthan gum
- butter to grease pan
*Directions for oranges:
- Thoroughly wash 3 oranges.
- Coarsely chop them, with the skin on. Remove the seeds, and place them into a pot.
- Cover them with water, and bring to a boil. BOIL for 15 minutes.
- DRAIN the water out, then cover the oranges again with cold water. BOIL again for another 15 minutes.
- Drain the water a final time, then rinse the cooked oranges with cold water.
- Puree the cooked oranges in a food processor, or with a blender until smooth.
- This amount of oranges will make 2 cakes, in case you want to make a layer cake 🙂
Directions for cake:
- Whisk together the eggs and sugar in a large bowl.
- Add 3/4 cups cooked oranges, yogurt, almond flour, rice flour, vanilla, baking powder, and xanthan gum to the egg mixture and mix well.
- Butter the cast iron skillet, and add the cake batter, and put the lid on.
- Cook on low heat (a bigger burner) for 30 minutes, or until a knife pulls out clean when poked into the cake. I rotated the cast iron skillet a quarter turn every 5 to 7 minutes just to make sure the bottom was cooking evenly.
- Remove cake from pan, and cool completely. Frost when cooled.
To make the frosting:
This is enough frosting to make a layer cake, or 2 individual cakes (like I did).
- 8oz (250 ml) mascarpone cheese
- 2 tsp (10 ml) vanilla
- 1/4 cup or 62g sugar (or you can use a 2-3 large spoonfuls of honey)
- 1 cup (250 ml) heavy whipping cream
- Whisk the first three ingredients (cheese, vanilla, sugar) in a large bowl until blended.
- Beat the whipping cream in a mixer until stiff peaks form.
- Fold the whipped cream into the mascarpone mixture.
I think that with the base ingredients of this cake I will be able to perfect other cake recipes. I want to show that even if you don’t have an oven, you can still make a delicious cake!! Stay tuned for more taste-tastic inspiration.