Happy Birthday to us!
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!
2 whole oranges, washed
5 eggs, separated
250g brown sugar
1 ½ tsp ground cinnamon
250g ground almonds
Zest and juice 1 orange
100g brown sugar
70g sliced almonds
½ cup water
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.
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.