A few weeks ago I met a friend at one of his favorite new coffee shops in Philadelphia, Frieda’s, which is maybe called FRIEDA for generations and has a very cool mission of essentially being a cool hip young coffee shop that welcomes old people. I spent three hours there working on math and eating breakfast and having an incredible chocolate cake that had this beautiful aromatic orange flavor and big chunks of orange in it.
We spent a long time raving over this amazing cake, and the chef/co-owner walked over and chatted with us (he’s on a first-name basis with my friend, who goes there all the time) and told me the recipe orally. Oral recipes include things like “add some cocoa powder” and “top with chocolate ganache,” so this was an adventure! I also busted out the digital scale for this, but then measured stuff out for all y’all in the recipe at the bottom.
Spouse bought me the new bag of flour. Why settle for just dia-monds when you can have ALL-monds?
The cake has very few ingredients, though I forgot to add the cocoa powder above. First you boil the oranges for 2 hours as you’re a very patient person. Just kidding! I covered these in water, considered putting a plate on top but didn’t, and microwaved them for 15 minutes.
When it comes to American playwrights, do you prefer Williams, or Inge?
Boiling the oranges pulls out the bitterness from the pith (the white part), which is great for what happens next. But while the oranges are microwaving, you might as well measure out your ingredients and mix them: sift together the almond flour and baking powder and cocoa powder. I don’t have a sifter so I use a whisk, but sifter would be better for end-result cake texture. Whisk up the eggs to get some air in there, then whisk in the sugar.
My action shot was too exciting for this!
I was too eggs-ited!
You can also, if you want, skip all of those steps and dump everything in the food processor after you blend up the oranges! CAREFULLY pull the oranges out of the hot microwave water and CAREFULLY cut them in quarters. They’ll be soft but not falling apart, but the juice inside might be HOT. It helps to buy seedless oranges for this part, because you don’t have to fish them out. Then throw ’em in the food processor or the blender!
Orange puree! If you’ve got a big food processor you can throw in all the other ingredients now and pulse it all together. If you don’t, mix the puree with the eggs and sugar, then mix in the dry ingredients. It’ll be lumpy because of the almond meal.
We’ve been really into The Great British Bake-Off lately, and my spouse thought he’d try to make a Mokatine despite the fact that he never bakes… in fact this was the first thing I’ve EVER seen him bake. Anyway, we ran out of parchment paper so I told him to “butter and flour” the pan. He did not know what I was talking about, so here are pictures:
He’s a stick-ler for details and wanted to know “how much butter”. I said “enough?”
Using your fingers or a paper towel or a stick like I did, rub butter all over a pan until the whole pane has a thin layer of butter on it. Then spoon a few (2-3) tablespoons of flour into the pan and shake it around, rolling on each edge, until it’s evenly covered in flour. Dump out any remaining flour.
Who needs flowers when you can have flour? (but darling if you’re reading this I still like flowers)
Note that I didn’t do a great job above: you can see where the flour didn’t stick to a part I didn’t butter enough. That’s exactly where the cake stuck to the pan later. SO BE THOROUGH with your buttering and flouring. Or, yknow, keep parchment paper in stock so there’s no flour on your gluten free cake…
Bake! Let cool completely before frosting (but don’t leave it out too long for fear of losing moisture). Frosting is MAGICAL GANACHE.
Did you know about ganache??? Somehow I had not made ganache before, despite having a baking blog for almost four years… it’s SO EASY and SO MAGICAL. I’m into caps today. You just pour hot cream onto chopped chocolate, and stir it until it’s frosting! I am lazy so I used chocolate chips, which have extra stuff on them to keep them in their shape, so my ganache wasn’t perfectly smooth. But still, it’s so delicious and wonderful (ganache is the center of truffles! I didn’t know!)
All of the photos were in different shots so I couldn’t gif it for you. It starts out looking like failed hot cocoa when you pour the hot cream on the chocolate and wait for a minute, then like good hot cocoa as you stir it, and then shiny dark melted goodness, and before you know it (after a few minutes of cooling) you have frosting! Then you can just spread that thick delicious stuff all over the cooled cake, and serve! We actually don’t like chocolate very much and I made this for a friend’s chocolate-themed birthday party. I will definitely make this cake again, sans cocoa powder (it’s SO orange-y and SO almond-y and SO easy).
Chocolate orange almond cake (adapted from David Hong at Frieda’s)
For cake:
2 oranges
300 g (3 c) almond flour
200 g (1 c) sugar
6 eggs
1 TB baking powder
1/3 c-1/2 c cocoa powder (I did 1 c and it was too cocoa powdery; 3/4 c is the Hershey’s chocolate cake recipe, I think 1/2 c would be great)
For ganache:
1 c heavy whipping cream
1 c good chocolate, chopped, or fancy chocolate chips
- Put oranges in a bowl, fill with water so oranges float, and microwave for 15 minutes. Every five minutes, rotate the oranges so that a different side is floating out of the water. Or put a small plate on the oranges to keep them submerged.
- Meanwhile, sift together the almond flour, baking powder, and cocoa powder, or whisk them well.
- Vigorously whisk the eggs until frothy, then whisk in the sugar until light and fluffy and pale.
- Carefully chop the hot, soft oranges into quarters, then puree in a food processor or blender. Preheat oven to 375.
- Whisk orange puree with the eggs and sugar.
- Mix the dry ingredients with the wet and mix well.
- Butter and flour a springform pan or line with parchment paper. Should work on any pan; I just used a springform.
- Fill the pan, bake for 40 minutes or until a knife inserted in the center comes out clean (up to an hour). Let cool completely before frosting.
- Heat up the cream over medium heat in a small saucepan. It doesn’t need to boil, but should be pretty hot (if you aren’t sure, take it almost to boiling).
- Put the chocolate chips in a bowl, and pour the hot cream over. Let sit for a minute, then start stirring with a wooden spoon or whisk. Keep stirring until it turns into ganache.
- Frost your beautiful cake!
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a.e. (Don’t tell me! Or at least not til after Wednesday, and hopefully I’ll have figured it out by then), I’m also daydreaming about what I can bake tonight as a treat for myself. (I don’t know exactly how to use parenthetical sentences; like where does the question mark go here?) I still had chocolate chips leftover from my pumpkin-chocolate chip cookies a few weeks ago, and some OJ because I love me some orange juice in the mornings.
Baking and Math 