Orange Fruit Cake
A community recipe by pistachioNot tested or verified by Nigella.com
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Pre-heat the oven to 180°C [350°F, Gas Mark 4]. Sieve the flour, baking powder and salt into a bowl. Stir in the wheat germ. Warm the honey together with the oil in a small saucepan and stir vigorously until well blended. Mix in the grated orange rind, orange juice, and beaten egg. Add the honey and oil mixture to the flour, stir in the raisins and chopped almonds, and mix everything well together. Grease a large bread pan, or line it with lightly buttered greaseproof paper if you prefer (this method makes removal of the cake easier), and spoon in the cake mix. Give a couple of light knocks to the outside of the pan to "settle" the mix, do not press it down. Place the cake on the middle shelf of the pre-heated oven and bake for approximately 1 hour, or until done. To test, push a fine wooden sate stick into the cake, it will come out clean if the cake is cooked through. If not, return the cake to the oven and bake for a further 10 minutes, then test again. Place pan on a cooling rack, let stand for about ½ hour, and then carefully remove the cake from the pan. When the cake is completely cool, wrap it in a clean cloth and leave to "prove" for a day or two, in a cool place, to improve the taste and texture.
Pre-heat the oven to 180°C [350°F, Gas Mark 4]. Sieve the flour, baking powder and salt into a bowl. Stir in the wheat germ. Warm the honey together with the oil in a small saucepan and stir vigorously until well blended. Mix in the grated orange rind, orange juice, and beaten egg. Add the honey and oil mixture to the flour, stir in the raisins and chopped almonds, and mix everything well together. Grease a large bread pan, or line it with lightly buttered greaseproof paper if you prefer (this method makes removal of the cake easier), and spoon in the cake mix. Give a couple of light knocks to the outside of the pan to "settle" the mix, do not press it down. Place the cake on the middle shelf of the pre-heated oven and bake for approximately 1 hour, or until done. To test, push a fine wooden sate stick into the cake, it will come out clean if the cake is cooked through. If not, return the cake to the oven and bake for a further 10 minutes, then test again. Place pan on a cooling rack, let stand for about ½ hour, and then carefully remove the cake from the pan. When the cake is completely cool, wrap it in a clean cloth and leave to "prove" for a day or two, in a cool place, to improve the taste and texture.
Introduction
A recipe for all those who don't like tradition Christmas cake but for any time of year too!
A recipe for all those who don't like tradition Christmas cake but for any time of year too!
Ingredients
Serves: 6
Metric
Cups
- 200 grams wholewheat flour
- 3 teaspoons baking powder
- ¼ teaspoon salt
- 50 grams wheat germ
- 4 tablespoons honey
- 4 tablespoons oil
- ½ orange (finely grated rind of)
- 6 tablespoons orange juice (fresh)
- 1 large egg (a country egg)
- 150 grams raisins
- 125 grams almonds (chopped)
- 7 ounces wholewheat flour
- 3 teaspoons baking powder
- ¼ teaspoon salt
- 2 ounces wheat germ
- 4 tablespoons honey
- 4 tablespoons oil
- ½ orange (finely grated rind of)
- 6 tablespoons orange juice (fresh)
- 1 large egg (a country egg)
- 5 ounces raisins
- 4 ounces almonds (chopped)
Method
Orange Fruit Cake is a community recipe submitted by pistachio and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
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