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Is it over? Is it finally, maybe over? For those of us who call our nation’s capital home, this inaugural weekend was the tangible culmination of an 18 month political circus that has captivated planet Earth. And I don’t know about you, but today I’m having a serious case of the Mondays. In situations like this, there is only one logical thing to do.
Time to eat our feelings, America.
I like to satisfy this need by baking. Which is unusual for me. I much prefer putzing around my kitchen over a savory feast—experimenting and surprising myself with something new. And I will do that again tomorrow. But not today. Today I need reassurance and structure and order. I need to follow a recipe, measure exactly, and watch science and nature remind me that they are still as powerful as ever.
On to the good stuff, shall we?
This cake is very bitter and very orange. Not so unlike the current holder of our nuclear codes. It is one of those any-time-of-day treats that works perfectly for breakfast, brunch, dessert, or eating alone in your fallout shelter. I like that it isn’t cloyingly sweet and that the sprinkling of powdered sugar at the end is both simple and provides just a hint sweetness.
The bitterness comes from using the whole citrus fruit—peel and all. The peel contains so much amazing flavor along with the oils that really make this cake delicious and different from your standard issue baked good.
Make this. Eat this. Repeat as needed.
Very Bitter, Very Orange Cake
Ingredients:
- 2 navel oranges*
- 2 tangerines
- 1/2 cup sugar
- 1 cup ground almonds
- 1 cup flour
- 1 tsp. baking powder
- 5 eggs
- 2 Tbs. extra virgin olive oil
- 1/8 tsp. salt
- Powdered sugar, to serve
* I used two oranges and two tangerines because that’s what I had on hand. Three medium oranges, or any other combination of orange-family citrus would work well. Using lemons, grapefruit, or limes could also be intriguing. I’d add 1/4 more sugar in that case, since those fruits are considerably less sweet than oranges (but slightly more presidential).
Baking Directions
1. Bring a large pot of water to a boil. Boil the oranges and tangerines for 2 hours, until very tender. Remove from the hot water and allow to cool.
2. Preheat your oven to 350 degrees and spray a springform pan with cooking spray.
3. Use your food processor to grind your almonds into a coarse almond flour.
4. Add the white flour, baking powder, and salt to the almond flour mixture and set aside.
5. Chop the fruit into large pieces so that they will fit into a food processor or blender. Remove any large seeds that you see. Blend the fruit into a smooth purée.
6. In a large bowl, whisk the eggs and sugar until light and fluffy. Add in the oil, orange/tangerine purée and mix well.
7. Add the dry ingredients and stir until just combined.
8. Pour your batter into the prepared pan and bake for 1 hour.
9. Remove the cake from the oven and allow to cool completely before removing from the pan.
10. Dust with powdered sugar, even if you are eating this alone in a dark room. You deserve it.
This little hairball is rolling her eyes at how much we’ve blown it, guys. And she wants me to let you know that as soon as she is able to sit up on her own, she will fix things. No thanks to us.
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