Thank you soooooooo much for updating this recipe and adding more instructions! I got the original from Food52 and was pleasantly surprised to find that you publish your own content :)
Made this today for my wife’s birthday and it turned out SO delicious. I really appreciated the detailed instructions, especially the photos. A recipe that we’ll definitely be revisiting!
Could you make this in a 9" pan? What would be the difference in baking time? And would it be easier to bake in a regular cake pan and not springform to prevent any of the syrup from falling/burning?
I'm so excited to make this cake! I'm having a dinner party soon and I'm using a lot of your recipes :)
do you think this cake would work well in cupcakes? maybe with a single slice of orange on each one? are the candied oranges easy to bite through? Thank you so much for posting cool and challenging recipes, I love everything you make!!
they should be easy enough to bite into, I don't see why they wouldn't work on a cupcake. you'll have to shorten the bake time since the muffins are going to be much smaller in size. having the slice on top might prevent them from properly developing that dome you'd typically get in a muffin, so something you might be able to do is frost them with buttercream and add the candied oranges after frosting them :)
Is a fan bake using Convection feature on oven? I have had limited luck baking with the Convection - my oven converts original recipes and I've tried it to no avail. Roasting on the other hand is easier with a Convection I think.
That's correct, fan bake = convection! For sure, it really depends on what you're baking/roasting, some dishes thrive in a convection oven, some don't :)
1) the peels might have a slight bitterness, but definitely shouldn't be bitter, they should be sweet, with a touch of bitter orange peel aftertaste; sometimes it might be a matter of the type of orange you're using, if the orange has a thick, chunky pith, it might not be ideal for this recipe
2) if the orange slices are falling apart, they might be sliced a little too thin, I suggest simmering over low heat and slicing them a touch thicker so they hold together
3) yes, 10 x 3" are the dimensions of the pan I used
Hope this helps! Let me know if you have any other questions :)
A 9” pan would be perfect for this recipe, there wouldn’t be much of a time difference, it should take around the same amount of time.
Definitely, a regular pan (not springform) is perfect, just make sure you still place it on a second baking sheet, it will prevent the oranges from burning on the bottom.
That makes me so happy! Keep me posted, I’m here if you need me xx
when making the cake a day ahead, do you let it sit in the pan until serving time or do you remove it? also, is it better to leave it in the fridge or at room temp?
Thank you soooooooo much for updating this recipe and adding more instructions! I got the original from Food52 and was pleasantly surprised to find that you publish your own content :)
I'm so happy to hear that! Grateful to have you here, Megan :)
Made this today for my wife’s birthday and it turned out SO delicious. I really appreciated the detailed instructions, especially the photos. A recipe that we’ll definitely be revisiting!
that makes me so happy!!! happy belated birthday to your wife xx
Could you make this in a 9" pan? What would be the difference in baking time? And would it be easier to bake in a regular cake pan and not springform to prevent any of the syrup from falling/burning?
I'm so excited to make this cake! I'm having a dinner party soon and I'm using a lot of your recipes :)
do you think this cake would work well in cupcakes? maybe with a single slice of orange on each one? are the candied oranges easy to bite through? Thank you so much for posting cool and challenging recipes, I love everything you make!!
they should be easy enough to bite into, I don't see why they wouldn't work on a cupcake. you'll have to shorten the bake time since the muffins are going to be much smaller in size. having the slice on top might prevent them from properly developing that dome you'd typically get in a muffin, so something you might be able to do is frost them with buttercream and add the candied oranges after frosting them :)
thank you for being here, Zyanne! xx
Hey this looks delicious, and I fully intend on making it, I was just wondering the cooking temperature, is that bake or fan bake?
simple bake, no fan :) but hey, you know you oven better, if you use fan bake more often, you can do that, just make sure you reduce the heat by 25°F
Is a fan bake using Convection feature on oven? I have had limited luck baking with the Convection - my oven converts original recipes and I've tried it to no avail. Roasting on the other hand is easier with a Convection I think.
That's correct, fan bake = convection! For sure, it really depends on what you're baking/roasting, some dishes thrive in a convection oven, some don't :)
Wanting to make this gluten free with alternative flour…. Would that ruin this cake? Any suggestions?
I'd opt for a store-bought all-purpose gluten-free flour, I know a handful of people made it GF and it was a success :)
Looks amazing! Combination of orange and cardamom must be awesome! Will try tomorrow!
Do you use all 9 whole orange slices on the first row?
it really depends how many fit on the row, I'm pretty sure I had a couple of leftover ones :)
We just made this and the cake is absolutely stunning.. couple of questions:
1) are the peels supposed to still be a little bit bitter or did we not cook them for long enough?
2) how do you prevent the sliced oranges from falling apart on the stove?
3) what are the specific cake pan dimensions? 10x3”?
1) the peels might have a slight bitterness, but definitely shouldn't be bitter, they should be sweet, with a touch of bitter orange peel aftertaste; sometimes it might be a matter of the type of orange you're using, if the orange has a thick, chunky pith, it might not be ideal for this recipe
2) if the orange slices are falling apart, they might be sliced a little too thin, I suggest simmering over low heat and slicing them a touch thicker so they hold together
3) yes, 10 x 3" are the dimensions of the pan I used
Hope this helps! Let me know if you have any other questions :)
Omg I'm gonna try making this! Would this work with grapefruit?
so happy to hear that! grapefruit will work, though it will be a bit more bitter than the oranges :)
Do you think you could make this gluten free with a 1:1 flour or almond flour? thanks!!
I think it would work with all-purpose gluten-free flour, almond flour wouldn't work unfortunately :)
Would love to make this for the holidays! Do you have a vegan substitute to the eggs you suggest?
While I haven't tried it, a lot of people successfully used aquafaba (canned chickpea water) instead of eggs, so I'd recommend using that :)
Thanks!! Can’t wait to make this
Bob’s Red Mill makes a fantastic egg replacer. It’s powdered and I’ve found a lot of success using it in baked goods!
Ugh love Bob’s Red Mill lol! Will have to try. Thanks!
Soo excited to make this! Can it be stored at room temp for a couple days?
Definitely! It actually gets better as it sits, I love making it at least a day ahead of serving :)
How gorgeous! Thank you!
A 9” pan would be perfect for this recipe, there wouldn’t be much of a time difference, it should take around the same amount of time.
Definitely, a regular pan (not springform) is perfect, just make sure you still place it on a second baking sheet, it will prevent the oranges from burning on the bottom.
That makes me so happy! Keep me posted, I’m here if you need me xx
The best
when making the cake a day ahead, do you let it sit in the pan until serving time or do you remove it? also, is it better to leave it in the fridge or at room temp?