Remember this? Now imagine that with orange peel soaked in dark caramel. And then you get this. MMMM.
My Mom sent me this recipe, we’re not quite sure where she got it. But I’m just glad that she did 🙂 Barley flour and caramel makes this the softest, most flavourful ‘plain’ cake I’ve had in long, long while. Orange you tempted?
I made this cake on a Friday night (wild, I know) and I must warn you, it takes some work, so try and make it after a nap 🙂 I used the big ‘keenoos’, the ginormous very orange, oranges. Their peel is softer and tastier than regular oranges but scraping off the white pith takes a while. You also need to slice this peel reeeeeeely thin, so it’s not unpleasant to bite into.
I hadn’t made caramel before this so I’m quite pleased I didn’t burn it or myself 🙂 If it’s your first time too, watch your boiling sugar like a hawk, keep stirring and you’ll be amazed at how quickly it turns that beautiful dark amber. Make sure you make the caramel before starting the rest of the batter so you can leave the peels soaking in it for a while.
The colorful background is my fun Chumbak tin that I use for baking supplies 🙂
I felt the flavour of the caramel was more evident in the cake itself than in the actual peel. It also gives a beautiful colour to the cake which a regular orange cake doesn’t get.
The barley flour was just an innovation my Mom tried after I introduced her to the wonders of it. You can use regular flour, of course. Also, as she discovered, I’ve been wasting time, and nutrition by sifting it. The bigger bits of husk dissolve right into the batter so sifting is not needed at all. This applies to all the barley recipes on my blog.
The batter itself is super quick to whip together. It’s the peeling, slicing and juicing that takes a little effort, but it’s totally worth it.
Don’t be lazy and throw the peel away, next time. Make this cake 🙂
What you’ll need:
For the cake
2 and 1/2 cups barley flour (or regular flour)
1 cup oil
1 cup caster sugar
Juice and thinly sliced peel of two medium oranges (Scrape the white pith off the peel, make sure you don’t have aby very large slices. You can juice the oranges by hand)
1 and 1/2 tsps baking powder
For the caramel
4 tbsps sugar
1 tbsp water
What to do:
1. Make the caramel by dissolving the sugar and water on low heat and stirring quickly. Allow it to boil and then stir continuously till you have a bubbling, dark amber liquid.
2. Take the caramel off the heat and add the peel. Stir till it is all coated and leave to soak. Preheat oven to 200 C.
3. In a large bowl, beat the oil, eggs and sugar. I did this by hand, you do not necessarily need a mixer.
4. Add the flour gradually and fold it in.
5. Add the juice, the soaked peel and any leftover caramel and stir well.
6. Fold in the baking powder and bake for 30 to 35 minutes till the top is browned and a fork comes out clean.
7. Allow to cool, slice and have for breakfast!
And speaking of oranges, have you seen this?