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Moroccan Orange Cake with Orange Icing

7/21/2013

2 Comments

 
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I was cleaning up the kitchen and had three oranges that needed to be used before spoiling, so I searched for recipes that used orange juice and this is what I found.
This is a very simple cake but oh so good. It is light, with a very subtle taste (I didn't have the orange zest but it definitely can use it). It springs back when you cut it, it is moist. Definitely a success...

The cooking time was off, I had to bake it for 55 minutes instead of 40, but otherwise, everything worked. I looked for and found a recipe for icing using orange juice. I need to find a way to get all the lumps of sugar. If I hadn't been so impatient, I might have taken the time to sift the sugar and might have seen a difference. The recipe called for 1/2 cup juice but it's a lot of sugar.... and I didn't even get to the consistency mentioned (where you can spread the icing). I did add some orange extract to the icing and I think it is definitely something to do in the future as I'd need to use less liquid to have a thicker icing.

If it hadn't been an improvised project, I would have decorated with slices of orange in addition to mint leaves, or even mandarin orange slices. Something with a strong orange color. This cake could also handle a filling, I'd go for a soft and subtly orange cream or orange jam... Actually raspberry jam could work well with the orange.

I could see using this for petits-fours, cupcakes... The recipe called for a tube shape mold, so that could look great too.

Well, I'm very happy with the final result, I mean REALLY happy, it tastes so good!!!
2 Comments
Mariela Perez
7/21/2013 12:49:16 pm

This looks delicious!! I am going to try it with some Florida oranges :)

Reply
Anne-Sophie
8/7/2013 08:14:35 am

So, did you try it? How did it come out?

Reply



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    My name is Anne-Sophie and I've always enjoyed baking. I've decided to try and spend more time trying new recipes and would like to share the journey. I am particularly (but not exclusively) interested in French/Belgian recipes.


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