Wondering what to do with orange peel? How about this easy orange cake
I made a sponge cake this morning using pureed orange and lemon carcasses that I keep in the freezer. Love your leftovers!
When I’ve zested and juiced a lemon, or eaten an orange, I stash the peel in the freezer. When I want some, I simmer it in water until tender (takes a good half an hour) then whizz to a purée with a stick blender. Or sometimes, I’ll cook a batch of peel, purée it and store in small quantities in the freezer.
The cake is light, tasting a little like a marmalade cake, and generally citrussy. The amount I used was a guess and it’s just about right.
How to make this simple orange cake recipe
- For a standard 20cm sponge cake, take 4 large eggs and separate the yolks from the white.
- Put the yolks in a large bowl, with 200g ordinary granulated sugar and whisk until light and fluffy
- Add 200ml of rapeseed oil, and continue beating until the volume of the mixture has increased
- Beat the egg white a little so they break up and add the whites, a little at a time, to the mixture
- If the mix looks like it is curdling, add a spoonful of flour
- Add 100g of pureed orange peel and beat it in
- Now carefully stir in the flour, being careful to keep as much air in the mix as you can. Don’t beat it, the cake will be tough, and you will lose a lot of air from the raw mix.
- Tip the mixture into 2 x 20cm prepared cake tins and bake at 170 Fan / for 20-25 minutes until firm to to the touch or a toothpick inserted comes out clean.
- Be careful not to open the oven door before the estimated cook time or your cake will likely sink.
- Transfer your cooked cakes to a cooling rack and leave to get cold.
- Meanwhile, beat 300g of soft cheese (curd cheese) together with 75g ordinary sugar and 50g orange puree
- When the cakes are cold, put one cake on a serving plate and spread with about two thirds of the cream cheese. Put the second cake on top and spread with the remaining cream cheese.
The cake will freeze well before frosting, but cream cheese tends to go grainy if frozen and defrosted, so not recommended.
What changes can I make?
- Flavour the cake with cocoa by substituting about 50g flour with sifted cocoa powder for an orange and chocolate cake
- Top with chocolate ganache by mixing melted choc with cream and spreading in and on the cake while the mix is still warm
- Use just lemon carcasses, or just lime, or a mixture of all three
- Fill with lemon or orange curd
- Top with jellied orange and lemon slices
- Use the mixture to make individual cakes in small or large muffin tins
Other ways to use citrus puree
- Add a little to yogurt, you may well need to add a little sugar too
- Stir through rice for an exotic option
- Flavour biscuits, perhaps with some fine crushed walnuts too
- Stir through pancake batter for a refreshing change, and maybe spread the pancakes with chocolate spread too!
- Add to salad dressings and marinades
- Use in pasta or rice salads
Other things I’ve made with orange peel
Wondering what to do with orange peel? How about this easy orange peel chutney
Or how about these unusual and delicious orange scones?
Looks so tempting. Will surely try this recipe. Thanks.