It wasn't actively bad, but definitely not good; kinda like a super-thick crêpe.
I now remember once making her Turkish Yoghurt Cake, which is not too dissimilar, so maybe it's a cultural thing I'm not tuned in to.
If you don't mind, I'm just gonna write once more "Another Orange and Almond Cake" "Claudia Roden" "A Book of Middle Eastern Food" so that Google can index this comment, and unsuspecting bakers from the future can take a warning from history. 😉
Love love love the sound of this. Have been meaning to experiment more with gochujang in sweets (have my eyes on some gochujang peace preserves this summer!) and this sounds fabulous!
Hi Claire! I just double checked my copy of Snacking Cakes and I think half the recipe would fit into an 8×8 inch square or 9×5 inch loaf pan! Let me know how it works for you!
If you don’t have the really thin skin mandarins, I would try a different citrus without the peel or maybe regular oranges with a longer simmering time!
Given how good the preceeding one is, I was intrigued by "Another Orange and Almond Cake" and did a search for it. Nothing. At. All.
It just seems to be egg bound with a small amount of "dries"...
250g egg
100g sugar
33g ground almonds
25g breadcrumbs
15g orange blossom water
orange zest
The recipe just feels wrong. Have you ever made it?
I haven’t but I’d be so curious to know how it turns out. Maybe it’s more of a soufflé texture?
Why did I let you you talk me into it?!?
It wasn't actively bad, but definitely not good; kinda like a super-thick crêpe.
I now remember once making her Turkish Yoghurt Cake, which is not too dissimilar, so maybe it's a cultural thing I'm not tuned in to.
If you don't mind, I'm just gonna write once more "Another Orange and Almond Cake" "Claudia Roden" "A Book of Middle Eastern Food" so that Google can index this comment, and unsuspecting bakers from the future can take a warning from history. 😉
This was really amazing! A friend just asked me to make another for his birthday cake!!
Oh this is so nice to hear! Happy they enjoyed it so much!
I like that you included an internal temperature for cooked cake - thank you!
It’s how I learned in professional kitchens and I believe we should normalize it in home kitchens! So helpful. Thank you for reading. 💖
Love love love the sound of this. Have been meaning to experiment more with gochujang in sweets (have my eyes on some gochujang peace preserves this summer!) and this sounds fabulous!
Thank you for sharing such a stunner and for sharing the cake fail story. It’s a reassuring reminder that we’re all human.🧡
If we don’t have a Bundt pan, would this work to halve the recipe in an 8” square or 9” round pan a la snacking cakes?
Hi Claire! I just double checked my copy of Snacking Cakes and I think half the recipe would fit into an 8×8 inch square or 9×5 inch loaf pan! Let me know how it works for you!
Thanks, I figured it would—my copy of Snacking Cakes is well worn! Now I’ve just got to find a good gochujang…
ouuuuut of control how gorgeously orange it is!!! can't wait to try this one out!!!
Glad you recovered from the cake disaster! I don’t think we have the tiny mandarins here, maybe it would work with regular ones
If you don’t have the really thin skin mandarins, I would try a different citrus without the peel or maybe regular oranges with a longer simmering time!
Thank you!! Just to avoid any similar cake traumas
So excited to make this today! Think I can sub semolina for the corn meal?
I haven’t tested it with semolina. Let me know how it goes though!
Irma Gerd.
Also, that photo of the Berkeley Bowl reminds me of work trips to the Bay Area. Going to the Bowl was probably the highlight of those trips.
So happy you’ve been and know of its greatness!