Wondering what to do with orange peel? How about this easy orange cake

Jun 2, 2022 | 1 comment

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Wondering what to do with orange peel? How about this easy orange cake

by | Jun 2, 2022 | All Recipes, Cakes and Bakes, Less than 500 calories | 1 comment

I made a sponge cake this morning using pureed orange and lemon carcasses that I keep in the freezer. Love your leftovers!

orange peel - 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

an easy orange cake on a plate with a slice removed

  • 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.

 

orange peel cake with a slice on a yellow plate

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?

a slice of orange cake with cream cheese frosting

  • 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

 

 

Love Your Leftovers – Citrus. Peelings, Pith & Pips

Or how about these unusual and delicious orange scones?

citrus scones

Orange scones flavoured with leftover orange peel

 

A Pinterest image for an easy orange cake
orange peel cake with a slice on a yellow plate

Easy Orange Peel Cake

5 from 1 vote
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Course:
Dessert
,
Picnic
,
Snack
Cuisine:
English
Vegetarian
No Nuts by Llisole from the Noun Project
Nut Free
,
Vegetarian by Philipp Petzka from the Noun Project
Vegetarian
Servings: 12 slices
Cost per portion 23p a slice
Calories: 374kcal
Click on the check box to cross off Equipment, Ingredients or Recipe Steps completed.
If you click and buy anything, I may get a small commission on the purchase. It won't cost you anything extra. Some are just things that I like and/or use myself rather than necessarily best value 🙂
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Ingredients

Orange Cake

  • 4 large eggs
  • 200 ml rapeseed oil or any light flavoured oil
  • 200 g granulated sugar or any sugar you like
  • 200 g self raising flour all purpose
  • 100 g orange peel simmered and puréed

Orange Frosting

  • 300 g soft cheese
  • 75 g granulated sugar
  • 50 g orange peel simmered and puréed

Instructions

Cook the orange peel

  • If you haven't already, simmer the orange peel in a little water until very tender. Blitz, with enough water to make a paste.

Make the sponge

  • Separate the egg yolks from the whites
  • Put the yolks in a large bowl, with ordinary granulated sugar and whisk until light and fluffy
  • Add the 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 mixtureIf the mix looks like it is curdling, add a spoonful of flour
  • Add the puréed 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.

Make the frosting and filling

  • Meanwhile, beat the soft cheese (curd cheese) together with ordinary sugar and 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.

Notes

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
The cake will freeze well before frosting, but cream cheese tends to go grainy if frozen and defrosted, so not recommended. 

 

Nutrition

Nutrition Facts
Easy Orange Peel Cake
Amount per Serving
Calories
374
% Daily Value*
Fat
 
22
g
34
%
Saturated Fat
 
6
g
38
%
Trans Fat
 
1
g
Polyunsaturated Fat
 
5
g
Monounsaturated Fat
 
11
g
Cholesterol
 
62
mg
21
%
Sodium
 
25
mg
1
%
Potassium
 
67
mg
2
%
Carbohydrates
 
39
g
13
%
Fiber
 
2
g
8
%
Sugar
 
24
g
27
%
Protein
 
5
g
10
%
Vitamin A
 
143
IU
3
%
Vitamin C
 
17
mg
21
%
Calcium
 
32
mg
3
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @ThriftyLesley or tag #ThriftyLesley !

1 Comments

1 Comment

  1. tartan

    Looks so tempting. Will surely try this recipe. Thanks.

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