Tuesdays with Dorie BCM: Odile’s Fresh Orange Cake
March 8, 2016 at 8:46 am | Posted in BCM, cakes & tortes, groups, simple cakes, sweet things, tuesdays with dorie | 13 CommentsTags: baking, cake
Odile’s Fresh Orange Cake is the second bright and easy citrus cake we’ve made recently…the Fluted Carrot-Tangerine Cake was a hit in my house back in January. This cake is a super-cinch to make and the batter is flavored with orange zest and juice. I made half a recipe in a 6-inch pan. After it’s baked, it’s doused in a simple syrup of OJ and sugar. You can use as much of the syrup as you want….go for broke if you like a wetter texture.
You can take that one step further and poach cross-cut orange slices in the syrup. Then you can decorate the top of the cake with a mosaic of beautiful orange pinwheels. I would have done that, but knew I’d be putting half the cake into the freezer, so I just tossed some segments in the syrup and decorated each slice with a few of them instead. The slices I froze were later spooned over with some candied kumquat slices–so tasty!!
For the recipe, see Baking Chez Moi by Dorie Greenspan. Don’t forget to check out the rest of the TWD Blogroll!
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Candied kumquat slices sound amazing! Great idea!
Comment by Busy Oven— March 9, 2016 #
Candied kumquats sound like a fantastic topping for this cake.
Comment by Zosia— March 9, 2016 #
Very pretty with a side of cream. This was quite delicious, wasn’t it?
Comment by Chez Nana— March 9, 2016 #
Love that you added the segments as you did. When I first saw the photo of this recipe in BCM I truthfully groaned a bit at the oranges on top as I have spent some decent time on prior recipes that called for supreming an orange. Now I am thinking I likely could have opened a can of Mandarin oranges (which I always seem to have around) and used that syrup they come in and then arrange them on top. Live and learn. And candied kumquats ? YUM !
Comment by Tricia S— March 9, 2016 #
I loved the fluted carrot tangerine cake so I’m keen to try this cake! It looks sooo pretty!
Comment by kitchen therapy— March 9, 2016 #
Glad yours turned out great. I had a mishap this week. I need to re-make it some day with the poached oranges.
Comment by Diane Zwang— March 9, 2016 #
Oooh, served with candied kumquat slices? Now that’s fancy! Also, is that crème fraiche in that photo? Must have been a fabulous accompaniment!
Comment by Margaret @approachingfood— March 10, 2016 #
Beautiful! I love the idea of candied kumquats with this, too! I’ve made the tangerine cake, but am awaiting a catch up post day to write about it. It was wonderful, too. Two for two on delicious citrus cakes this year!
Comment by Teresa— March 10, 2016 #
Why didn’t I think of that??? I should have used my leftover syrup and just put the orange slices in that for a while…good job on improvising! Clearly I was not haha!
Comment by isthisakeeper— March 10, 2016 #
It was a lovely cake, and I like the idea of using the candied cumquats.
Comment by Cakelaw— March 10, 2016 #
That’s a beautiful piece of cake and I also love the idea of kumquats – a little tart addition to the syrupy oranges!
Comment by saffronandhoney— March 18, 2016 #
Looks lovely (: I may try that for something festive (:
Comment by aussiebaker— March 28, 2016 #
Beautiful cake and plating!
Comment by jora— March 29, 2016 #