(One hour and) 30 second orange cake

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Actually, it’s a mandarin cake. Well, mandarin and chocolate. Look, it’s included here as inspired by the 30 second orange cake. It’s like one of those movies that’s ‘based on true events’.

My friend Sarah suggested this recipe to me when she saw that I’d tried my version of a recipe for a 30 second orange cake. It’s from Nigella Lawson’s Feast book, which is one that I don’t own. After trying this cake, it’s on my wish list though.

First attempt was with an actual orange. It was too big to fit in the steamer basket, but it did balance on top of the blades so I thought this would be okay.

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I topped it up with boiling water and set it on Sp1, 100C for an hour.

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It wasn’t okay. Orange soup anyone?

Attempt two had to wait until I came back from the market with fresh supplies. I bought two large mandarins, as I thought they’d fit in the steamer basket (they did, but only just).

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I also hoped that I would get away with boiling/ steaming the mandarins for just an hour, rather than the two hours in the original recipe. The maximum settable cooking time on the Bellini is 60 minutes (same as the Thermomix) so I thought it would be great to put it on, and then go out while it cooked.

I cooked the mandarins on Sp3, 100C for 1 hour. I tested them with a knife at the end of the time, and they were as soft as jelly. Recipe below.

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Nigella’s chocolate orange mandarin cake (adapted for the Bellini).

  • 2 large mandarins
  • 6 eggs
  • 1 heaped tsp baking powder
  • ½ tsp bicarb
  • 200g ground almonds
  • 250g caster sugar
  • 50g cocoa

Blades/s: Chopping

n.b. in the first pic, I’ve topped the cake with some candied mandarin slices, using this recipe:
http://therepressedpastrychef.blogspot.com.au/2008/07/candied-orange-slices.html

1. Put the mandarins in the steamer basket. Add enough boiling water to the jug to half cover them. Cook on Sp2, 100C for 60 min.

2. Pre-heat oven to 180C. Line a 20cm spring form cake tin with paper.

3. Drain the mandarins and dry jug. Add all other ingredients to the jug (this gives you a wee bit of cooling time). Carefully cut the mandarins into quarters, and remove any obvious large seeds (but you don’t need to go nuts, I left the ones you can see in the picture above). Add the mandarins to the jug.

4. Process on Sp6 for 20 sec.

5. Scrape out the batter from the jug and pour it into the pre-prepared cake tin. Bake for one hour. Check at 45 minutes – you may need to cover with foil to prevent the cake burning at this point. Test for done-ness with a skewer. It should come out clean.

6. Leave the cake to cool in the tin.

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If you have a different thermal cooker, click on the name of your machine for general tips on converting this recipe and others:

Thermomix | HotMixPRO | MaxiKA SuperChef | MultiChef | ThermoChef | ThermoBlend

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3 comments

    • Rosie

      It’s a seriously good cake. One of the few cakes IMO that doesn’t need icing – perhaps a dollop of good cream if serving after dinner.

  1. Pingback: Bits and bobs of the Bellini Intelli Kitchen Master: Part 3 – Steamer insert basket, butterfly and spatula | Cheating with Bellini

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