Orange Cake
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Tomatoes and Oranges…

I’ve never read a book by Jane Green before, and can’t really say why I selected this one…but I like it so far. I’ve found myself reflected in a few of the characters.

Stefi, the 30 year old vegan that is still trying to figure out what she wants to do with her life. Honor, the free spirit mom that supports her daughters no matter what they want to do. Cali, the always supportive, dependable older sister that just happens to be a photographer (something I’m working on myself…) and lastly Lila, the best friend who has had body and self esteem issues as long since childhood.

Something I found that Green does is incorporate recipes into her stories. Most of them seem amazing…so I thought I would make some of them. These are two that stuck out in my mind as I continued reading.

First off Tomato Tarts with Puff Pastry…hello…sounds amazing! It was easy to do and almost like another dish my husband makes me. I did really enjoy the puff pastry with it…different than a french or cuban bread I would usually make with this mixture. I will defiantly revisit this one. This is what mine turned out like.

The Orange Cake was a disaster…Bill was adorable and tried to eat it…but I just couldn’t bear watching it. Looking at the picture, there must be something wrong…but I’m sure I did everything right.

Plus I’ve been told to never ever under any other circumstance use marmalade in anything else I bake. Apparently it’s something that Bill has never tasted and didn’t know how to react to it. So now I have half of an orange marmalade jar sitting in my fridge waiting on a British visitor. They seem to love marmalade, don’t they. I will not be making this again anytime soon.

Almost Flourless Orange Cake with Marmalade

Almost Flourless Orange Cake with Marmalade
1 orange
3 eggs
1 cup confectioners’ sugar
¼ cup plain flour, sifted
1 teaspoon baking powder
1 cup ground almonds
½ cup marmalade
Icing sugar for dusting
Optional: small carton whipping cream, rind of 1 orange
Preheat the oven to 350°F. Grease an 8″ springform cake tin and line it with greaseproof paper.
Put the orange in a pan, cover with water and simmer for 1 hour (or nuke in a microwave for around 25 minutes) until soft. Cut the orange in half, remove pips and purée in a food processor.
Beat the eggs and sugar until pale and thick. Fold in the flour, baking powder, almonds and orange purée. Pour into the tin and bake for 1 hour.
Melt the marmalade in a small pan, then pour through a fine sieve, pressing to get all the juice out. Spread the rind-free juice over the cake.
When cool, sift the icing sugar over the cake. Mix whipped cream with the orange rind and serve alongside.


1 pack puff pastry
2 red onions, finely sliced
balsamic vinegar
1 tablespoon sugar
4–6 tomatoes, finely sliced
packet feta cheese
basil leaves, finely sliced.

Preheat the oven to 350°F.
Roll out the puff pastry and cut out circles, roughly the size of a saucer. Score a circle (lightly track it with a knife) around 1 inch in from the edge.
Sauté the onions in olive oil until soft and caramelized (should take around 30 minutes on a low heat).
Add a generous splash of balsamic vinegar and the sugar after about 15 minutes.
Heap the onions in the middle of each circle, with sliced tomatoes in a circle on top.
Place in the oven for 15 minutes.
Crumble feta cheese onto the tarts, drizzle finely with olive oil, sprinkle with basil leaves and serve.


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