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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38 users found this review helpful

Reviewer:

U3616234

Cooking Level: Intermediate

Living In: Bangkok, Bangkok (Krung Thep Maha Nakhon), Thailand

Reviewed: Feb. 9, 2009

I use a springform pan, and treat this a little more like a cheesecake by baking it in a 1" water bath. Also, after the oranges are cool enough to handle, I dissect them and remove as much of the seeds, strings and white pith that I can. That helps alleviate some of the bitterness.

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22 users found this review helpful

Reviewer:

brandi

Cooking Level: Intermediate

Reviewed: Jan. 12, 2006

This was a first flourless cake for me and for a dinner party. To eliminate any bitterness I used thin skinned oranges and after cooking, topped and tailed them to remove the thicker parts of the skin. Also I measured 1 1/4cups of the pulp as there was too much and would have been bitter. It browned up in minutes so I quickly popped on some foil but didn't think to spray the foil with cooking oil so it stuck and tore the top off a perfectly cooked cake, DUH!!! The cake was as good as promised and our guests loved it, my girls, 14 and 11 thought it was "disgusting" as the texture if you're not used to it is wet and very different to flour based cakes. I won't make it again but if you like flourless, this would be a winner!

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19 users found this review helpful

Reviewer:

Aussie Mum

Cooking Level: Intermediate

Living In: Sydney, New South Wales, Australia

Reviewed: Feb. 14, 2004

Fabulous cake! I'm always looking for gluten free recipes, and this one is great! Very strong orange flavor, very moist. Next time, I will NOT use navel oranges - too much rind flavor. I needed to partially cover my boiling oranges, as they float, and one little patch wasn't getting cooked.

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13 users found this review helpful

Reviewer:

LLANKOWSKI

Cooking Level: Expert

Living In: Wilbraham, Massachusetts, USA

Reviewed: Nov. 17, 2004

This is one of the great cakes,it is delicious, warm with fresh cream, & cold, cut into wedges, keeps well in the 'fridge too.

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12 users found this review helpful

Reviewer:

RUMPLE123

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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11 users found this review helpful

Reviewer:

BETHDARLENE

Cooking Level: Beginning

Home Town: Milford, Iowa, USA

Living In: Maple Grove, Minnesota, USA

Reviewed: Oct. 10, 2004

I also wondered if maybe there was an ingredient missing. And because you use the entire orange, the cake tasted a bit orange peelish/bitter. Very moist....good with whipped cream....but something not quite right.

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7 users found this review helpful

Reviewer:

TAMMERSANN

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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4 users found this review helpful

Reviewer:

Souy

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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3 users found this review helpful

Reviewer:

Sheema

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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3 users found this review helpful