Reviewed: Jan. 13, 2012

too sweet but ok.

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Reviewed: Jan. 7, 2012

Made for my daughters and their friends (age 9-13) and they all loved it (some had 3 pieces). I subbed half the sugar for splenda, skipped the saffron and used crystallized ginger instead of candied orange peel. I topped with a hibiscus cream cheese icing (1/2 block of low fat cream cheese, 2 TBS blue agave syrup, 3 TBS orange marmalade, 1/4 c. wild hibiscus syrup). The icing came out a pretty shade of lavender. I decorated with wild yellow flowers from the garden. BIG SUCCESS!

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Souy

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Cooking Level: Intermediate

Home Town: Bryant, Arkansas, USA

Living In: San Francisco, California, USA

Reviewed: Aug. 11, 2011

I just tried this yesterday and it was so moist as it melts in your mouth... we all simply loved it...

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2 users found this review helpful

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Sheema

Reviewed: Jun. 2, 2011

Made a hit even with the non-gluten free family members!

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sscondron

Living In: Florissant, Colorado, USA

Reviewed: Jun. 15, 2010

This wasn't the best dish put together at all, although it was savory i didn't care for the texture and taste

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damemachen2

Reviewed: Feb. 9, 2010

Delicious! If concerned of bitternes, prefer thin peel oranges and always carefully discard all white and seeds. I use 1 cup Xylitol to make a diabetic SouthBeach version and worked perfectly. Definitively not for use with elaborate bun pan, well greased plain round pan delivers the best.

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What a Cake

Cooking Level: Expert

Living In: Pearland, Texas, USA

Reviewed: Feb. 9, 2009

I haven't made this exact recipe but I have made one that is similar. I think a common problem people are having with the cake falling apart could be solved by using a springform pan, and maybe treating this a little more like a cheesecake and cooking it in a 1" water bath. Also, after the oranges are cool enough to handle, you should dissect them and remove as much of the seeds, strings and white pith that you can. That may help alleviate some of the bitterness.

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brandi

Cooking Level: Intermediate

Reviewed: Jan. 24, 2008

This turns out somewhat dense like a coffee cake, but is really delicious. If you're trying to make this completely gluten free, you should NOT flour the cake pan if you are using white or wheat flour. Instead I used powdered sugar & it worked alright. May use rice flour next time.

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BETHDARLENE

Cooking Level: Beginning

Home Town: Milford, Iowa, USA

Living In: Maple Grove, Minnesota, USA

Reviewed: Apr. 8, 2007

This cake is not good. The bitterness of the oranges was NOT offset by all the sugar. The cake fell when it was bakin, so, it looked terrible and tasted worse.

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Pup4CCI

Reviewed: Mar. 5, 2006

Awesome !!! The difficult part for this recipes is S&D mission !! (search and destroy orange's seeds) If you did not remove it completely .. your cake will a bit bitter If you did not use stove top method , you can use microwave !!! just put oranges in microwave safe bowl - cover it, and set high for 30min (time might be 30-45min depend on size of orange and W. of microwave)

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32 users found this review helpful