This recipe has no fat and transforms some everyday ingredients in to something very delicious. This cake recipe also ticks all the boxes for a flexible cake, it can be made in advance, it is parev and it is ideal for Pesach.
For Pesach I omit the orange cream and make this as a dessert. It is perfect to finish a seder or Yom Tov meal – to turn into ‘afters’ serve with ready made sorbet (orange or lemon) or parev ice cream (chocolate goes well with the orange and almond flavours). During the rest of the year, I like to serve this cake topped with thick yogurt mixed with some icing sugar and teaspoon of orange juice or orange liqueur like Cointreau.
There are three basic varieties of orange. The sweet variety is large and juicy but their skins are more difficult to remove. The Valencia and the blood oranges are two popular types of sweet orange. Sour tasting oranges, known as bitter oranges, are mainly used in cooking or for orange liqueurs - where their essential oils and peel is often an important ingredient. Loose-skinned oranges are the sweet kind of orange that peel and segment easily. Always choose oranges that are heavy, firm and evenly shaped with smooth skins. As with lemons and limes, thicker skinned oranges will give less juice.