Happy Birthday to us!
15th June 2012

Happy Birthday to us!

By Lauren Photography by Adam
 

Today Our Kitchen turns 3 – another year filled with delicious food!

As we grow a little older and (hopefully) wiser, our repertoires bulge with yet more recipes, shared with us by family, friends and colleagues; dreamed up and tested, tweaked and tasted so that we can cook, style, shoot and share them.

We have loved watching the effect our wee blog has had on our growing food culture here at Fisher & Paykel. We have enthusiastic guest posters who regularly contribute to the site, as well as a constant stream of recipe suggestions from our offices around the globe. We love to share our passion for all things food related!

In honour of our birthday celebration, I baked this simple, moist cinnamon and orange cake. It is my current go-to recipe. I have made it for birthdays, the in-laws, and shared morning teas. Every time it reliably turns out in its orangey-brown deliciousness, begging all those who try it to go back for another slice.

So, Happy Birthday to Our Kitchen and thank you to our dear readers for supporting us over the past three fantastic, food-filled years!

Ingredients

  • Cake
  • 2 whole oranges, washed
  • 5 eggs, separated
  • 250g brown sugar
  • 1 ½ tsp ground cinnamon
  • 250g ground almonds
  • Topping
  • Zest and juice 1 orange
  • 100g brown sugar
  • 70g sliced almonds
  • ½ cup water

    Method

    • Cake
    • 1. Place washed whole oranges into a medium sized saucepan, cover with water and bring to the boil. Reduce heat to simmer and cook for 1 hour. Drain and set oranges aside to cool completely. This step can be done up to one day in advance.
    • 2. Preheat oven to 170ºC on Bake. Grease and line a 23cm springform tin.
    • 3. Puree cooked oranges until smooth.
    • 4. In a stand mixer beat egg yolks, brown sugar and cinnamon until very thick and pale.
    • 5. In a separate bowl beat egg whites to firm peaks.
    • 6. Add orange puree and ground almonds to egg yolk mixture, mix well. Add egg whites and stir until just combined.
    • 7. Pour into prepared tin and bake for 50 minute – 1 hour, until a skewer inserted into cake comes out clean.
    • Topping
    • Combine all ingredients in a small saucepan and bring to the boil. Reduce heat and simmer for 10 minutes. Cool and pour over cold cake just before serving.
     

    COMMENTS

    1. Janson

      Congrats!

      Always neat to see what you guys are up to. Looking forward to more good stories and good food.

    2. Darien

      Felicitations!
      Just discovered your blog on a wintry morning in Wellington and am impressed by the recipes, the photography and design but more importantly the warm and welcoming feel of all your posts. I am planning to delight my family and friends with many new recipes starting with the Vietnamese Pho and this cake. Great to see a really interesting Vegetarian section too. Thank you for all your thought and care.

    3. Lauren

      Thanks Janson! We have plenty more food and stoies to share :) Hope all is well at Alt!

    4. Lauren

      Thanks Darien – Glad to hear you like our wee blog :) We hope you become a regular follower – good luck with the Pho and Cake – hope they go down a treat!

    5. machiko

      Happy Birthday Our Kitchen!
      I’ve been wishing that you will put up this recipe. It was delicious when you made it for us…hmmm I can’t remember the occasion but I remember this cake!
      Looking forward to another year of many more delicious recipes.

    6. Lauren

      Thanks for the birthday wishes Machiko! It must be a good cake if you can remember the cake but not the occasion :)

    7. Arry

      Yay!! Happy birthday blog team!

      I will try this recipe for a summer BBQ in Brighton.
      =D

    8. Lauren

      Thanks Arry – I hope you enjoy the cake :) I wish it was summer here and we could fire up the BBQ!

    9. Ebba

      Hi
      Going by your images & instructions… i take it the oranges don’t have to be peeled?
      Thanks….

    10. Lauren

      Hi Ebba,

      No the oranges don’t need to be peeled; as they are boiled a lot of the bitterness is removed. They add great texture and a tart orange flavour to the cake. Happy Baking!

    11. Greta

      You should add this recipe to your dairy free section ;-)

    12. Lauren

      Thanks for pointing that out Greta – All done :)

     

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