Our last publish was of an Orange Sultana cake, and with the onset of citrus season in Aus I couldn’t help but keep the theme going. This time, it's her fancier cousin, an Orange Macaroon cake. There are two layers to this cake: the bottom (a regular tea cake style base) and the top (light and meringuey in style). Together, my husband and son thought they were a match made in heaven. Usually I double the recipe so I have some to share with neighbours. Nope, not this time. The cake did not leave the house (apart from Oma’s obligatory serving for being the main player in the bake).
I don’t pretend to be a cake connoisseur, but I have never seen a cake like this Orange Macaroon cake before. I enjoyed my slice with some thickened cream, but my boy and husband were more than happy with the unadulterated version. If you are a fan of both meringue and cake, you will be delighted in this happy marriage and I’d love to hear your thoughts on the bake!
There is nothing in particular I need to let you know about with this recipe, aside from that you need to watch the meringue doesn’t burn as you wait for the cake to cook through. My mother-in-law solved this by putting a layer of aluminium foil over the oven rack above our cakes, and they browned nicely instead. So if you have a little more time up your sleeve this week and would like to try out a fancier version of the humble orange cake, give this Orange Macaroon Cake recipe a whirl. I hope you find it just as lovely as we did. Enjoy!
- ½ cup sugar
- 2 egg yolks
- 5 tbs milk
- Salt
- 1 tps grated orange rind
- 1 cup self-rising (self-raising) flour
- 2 Egg whites
- ½ cup sugar
- ½ cup coconut
- ½ tps vanilla
- Beat, butter, sugar and orange rind to cream.
- Add egg yolks and beat again.
- Add milk, then stir in flour.
- Line round cake tin and pour in batter.
- Beat egg whites until stiff.
- Gradually add ½ cup sugar.
- Stir in ½ cup coconut and 1 tps. vanilla.
- Spread on top of uncooked cake.
- Bake in a moderate oven for 45 minutes.
