This is one of my favorite cakes.
You can really enjoy the orange flavor, and it’s perfect for orange lovers like us.
But to make this cake, I wanted to use organic oranges.
So when I got these in the package from fruitfarmfolks (you can find them on Instagram), I knew it was time.
I didn’t know what kind of orange, so I asked them.
They said these are “Phu Rue” orange, originally from Loei province (I love learning about the food I eat!).
As the name suggests, you use everything, including the peel.
Interestingly, you use almond meal and no flour for this cake, which results in a uniquely moist cake.
This was sooo good!
The orange flavor bursts in your mouth.
I used this recipe.
I’ve made the same cake before using a different pan – take a look here.
This time because the oranges I used had thinner (small amount) peel and there was more moisture compared to the navel orange I used (and the recipe calls for), I had to bake the cake much longer.
The look and the texture of the final result was a little different from my previous one, but it was nonetheless scrumptious.
