Sticky Orange Cake with Natural Yogurt Topping
This Sticky Orange Cake with Natural Yoghurt Topping is a tribute to my very good friend Fabien. Fabien is an outstanding pastry chef and the two of us certainly have one thing in common and that is striving for perfection. I owe Fabien a big thanks, as he taught me a lot about the art of pastry. This sticky orange cake recipe is one of the first of Fabien’s delights that I had the privilege of tasting. He’s naturally protective over his recipes so I am honoured to have this one.
The ingredients make this cake unique. Using whole boiled oranges gives this cake it’s sticky dense characteristic and ultimate orange punch. The yoghurt topping garnished with pomegranate seed, pistachio nuts and freshly grated orange zest complements the moist deliciousness of the cake.
Sticky Orange Cake
- 2 whole fresh oranges
- 100ml of the cooking water from the oranges
- 6 whole free range eggs
- 250g unrefined caster sugar
- 100g plain flour
- 200g ground almonds
- 1tsp baking powder
Wash the oranges; place them in a saucepan and cover with cold water. Bring the oranges to the boil and simmer for approximately 1 ½ hours, until completely soft. Let the oranges cool completely in the cooking liquid.
Preheat the oven to 150°C and grease two 24cm x 9cm x 6.5cm loaf shape moulds.
Place the boiled oranges (skin and all) in a food processor with 100ml of the cooking liquid, puree till a very smooth.
Transfer the orange puree to a large mixing bowl, add the eggs and sugar and mix well. Fold the ground almonds into the batter. Sieve the flour and baking powder over the batter and fold the flour in with a metal spoon. The cake batter will be very runny.
Spoon the cake mixture in to the prepared moulds and place on the middle shelf of the preheated oven, bake for 1 hour. Test the cake by inserting a metal skewer; if it comes out clean the cake is cooked. The texture of this cake is moist and dense, nearly the texture of a baked cheesecake. Let the cake cool for 20 minute, turn the cake out on to a cooling rack and cool completely before you garnish the cake with the natural yoghurt topping.
Natural Yoghurt Topping
- 300g natural yoghurt
- 20g unrefined caster sugar
- 1 leaf of gelatine
- 100ml milk
- 1 pomegranate, seeds only
- zest of one orange
- 1tbs pistachio nuts, chopped
Soak the gelatine in cold water.
Bring the milk and sugar to the boil. Squeeze the gelatine leaf to remove the water.
Add the soaked gelatine to the hot milk and stir to dissolve.
In a medium size mixing bowl mix the natural yoghurt and the milk, mix well. Let the yoghurt cool to a soft set before spreading the yoghurt topping onto the cold cakes.
Sprinkle the pomegranate seeds, orange zest and chopped pistachio nuts over the yoghurt topping before it sets completely.
Makes 2 x 24xm x 9cm loaf shape cakes
Food Fanatics Tips
Use miniature loaf shape moulds for individual mini cakes, ideal for afternoon tea. This cake keeps well and will remain moist.It will last for up to three days in the fridge.