Birthday cake
January 24, 2020 1:32 PM - ilovestoops
For xmas eve dinner, my friends served this orange cake. It was amazing! Very moist & tastes just like an orange. So I made it on my birthday. Didn't fill pans high enough because it didn't rise like I had expected. Oranges are boiled whole, then pureed. Making again & experimenting with different oranges/mandarians. Very simple & forgiving recipe.

The dark pic is after I took it out of the little bundt pan but the cake is orange like in the other pic.
Edited by ilovestoops at January 24, 2020 1:48 PM

23 comments
January 24, 2020 1:59 PM - ilovestoops
If you google "recipe with boiling 2 oranges", you'll find recipes. But I'm attaching what I used. I save & highlight relevant comments & on the right side you'll see Pat's recipe which is the one my friend used. Hers had more orange flavor so I made it again & boiled oranges 45 minutes & used about 1.75 c almond flour. Seems to work with varying amount of oranges. The first time, they were about 520 grams & the second time, about 450 grams.
Edited at January 24, 2020 1:51 PM
#1
January 24, 2020 2:32 PM - InsertSnappyNameHere
can it be made with regular flour instead of almond flour?
#2
January 24, 2020 3:08 PM - ilovestoops
Don't know - try it. Or go to one of the recipes online & ask in the comments section.

Hello,Snappy! Happy new year!
#3
January 24, 2020 3:29 PM - ilovestoops
Here's some other stuff I've cooked in the fall & winter.

I got small heads of those cute cauliflowers I like and have been roasting them whole. Less trouble than cutting it up & makes an interesting dish to serve company. First cut out a lot of the stem, then microwave for a couple of minutes, then roast til the right doneness. I put a wet paper towel over it when microwaving, then coat inside & out with garlic butter and minced onion.
Edited at January 24, 2020 3:28 PM
#4
January 24, 2020 6:47 PM - petebklyn
sounds like too much work for me
#5
January 24, 2020 6:49 PM - dibs
There's garlic too


#6
January 25, 2020 12:05 PM - BHI4
This morning I made a Swedish Tosca cake for a dinner party tonight.

https://www.npr.org/2011/06/14/137178410/tosca-cake
#7
January 25, 2020 12:09 PM - dibs
I love just about anything almond flavored.



#8
January 25, 2020 12:13 PM - pepper
Beautiful
#9
January 25, 2020 12:27 PM - benson
Damn that looks good.
#10
January 25, 2020 12:40 PM - dibs
It's also the sort of dessert that you can have for breakfast!!!!


#11
January 25, 2020 12:46 PM - DeLepp
Looks like Dorie Greenspan's almond coffee cake that was in NY times magazine a couple of weeks ago.
Looks Yummy.
#12
January 25, 2020 12:54 PM - dibs
Milk Street making a Spanish Almond cake now!!!!



#13
January 25, 2020 1:06 PM - BHI4
I have a feeling I will be making this cake again.
#14
January 25, 2020 1:42 PM - BHI4
Bacon, caramelized onion, and Parmesan turnovers for hors d’oeuvres.
#15
January 25, 2020 1:51 PM - dibs
So far I'm only seeing beiges!!!!!


#16
January 25, 2020 2:41 PM - BHI4
The Beef Bourgignon has color.
#17
January 25, 2020 2:44 PM - dibs
I've never made it because I'm always uncertain how much wine I want to add to that. I don't want so much that the wine becomes the dominant flavor which I've had at some restaurants.






#18
January 25, 2020 2:57 PM - BHI4
I use Ina’s recipe which calls for an entire bottle of wine for 2.5 lbs of beef. It is the best beef Bourgignon recipe I’ve ever used.
#19
January 26, 2020 2:18 PM - ilovestoops
Those turnovers look good - do you make the pastry?

Specifically, what wine is used for recipes?
#20
January 26, 2020 2:30 PM - dibs
A dry red. Traditionally any French Burgundy.


#21
January 26, 2020 2:32 PM - dibs
Tempranillos are dry. And most Cabs.

Just nothing sweet.



#22
January 26, 2020 4:05 PM - BHI4
Yes I made the pastry. Always homemade.
#23