Orange pie (orange cake)

ORANGE PIE ( ORANGE CAKE)

Ingredients

250 ml olive oil

300 g. sugar

500 g. all purpose flour

5 large eggs

20 g baking powder

1 teaspoon grounded mahleb (spice)

1 teaspoon mastic

260 g. mashed boiled oranges

Black glaze

Ingredients

200 g. baking chocolate 52% cocoa

80 ml whipping cream 35% fat

2 tablespoons brandy

Instructions

Place 3 whole oranges in a pot and cover them with water.

Put the pot over high heat and boil them until soft.

When ready, remove them from the pot and leave them to cool.

Cut each orange into four pieces.

From each piece of orange remove its spores and the white fibers that there are at its center.

Do not remove the pith of the orange.

Chop the oranges, put them in a food processor and mash them.

Weigh 260 g. mashed oranges and put them in a bowl.

Put the sugar in the mixer’s bowl.

Pour an egg into the sugar and beat on low speed for a while.

Add one by one all the eggs while beating.

Increase the speed of the mixer to medium and beat all these ingredients together for 5 more minutes.

Pour into the bowl with the mashed oranges, the olive oil, the mastic and mahleb.

Beat with a whisk these ingredients to blend well.

Pour the orange blend into the eggs.

Mix the flour with the baking powder and sift it over the egg mixture.

Mix with the whisk until your mixture is homogenous.

Add into the porridge 70 g. of chocolate drops.

Grease and flour a form of cake.

Pour the batter into the mold.

Preheat the oven at 150 C degrees.

Place the form in the lower rack of the oven and bake at 150 C degrees for an hour or more if necessary.

To check if the cake is cooked, skewer a knife into its mass.

Remove the knife from the cake and check if it is clean or if it has porridge stuck on it.

If the knife is not clean, the cake needs longer baking.

If the knife is clean, the cake is properly cooked.

Remove it from the oven and leave it to cool completely.

Once cooled, turn the form upside down on a serving platter.

Remove the form and leave the cake on the platter.

The cake is ready to decorate it with black chocolate glaze or white chocolate glaze.

 Chocolate glaze

Put in a small nonstick pot the whipping cream, the baking chocolate broken into pieces and cognac.

Place the pot over very low heat and heat up these ingredients.

After a while the chocolate begins to melt.

Stir constantly until chocolate melts and becomes thick glaze.

If the glaze it too thick, add little cream to dilute it a bit.

If the glaze is too dilute, it does not stick upon the cake but it rolls and leaves.

Decoration

Drop onto the upturned cake the chocolate icing and make waves and any kind of shapes you prefer.

Leave it to cool and then put over it a few teaspoons orange marmalade.