I've made the Claudia Roden famous
boiled orange cake before and loved it, and when I saw on Petite Kitchen that she'd made a honey chocolate version, I had to make these cupcakes happen.
Not exact matches
Keep the syrup in which you have
boiled the peel as it makes a beautifully tart
orange sauce perfect for pouring over ice - cream, French toast,
cakes and muffins etc..
The
orange slices are
boiled in a sugar syrup first to soften them up so they are perfect for this
cake.
I didn't have two
oranges to spare or the time to wait for them to
boil so... I made a pineapple upside - down
cake instead.
The
orange cake sounded good so I followed your recipe, but the idea of
boiling the
oranges didn't sit well, so I tried it again.
Since I was aware they will not last that long, I decided to make an experiment with
boiling the tangerine
oranges in October and bake the
cake in February.