My regular readers might have noticed my blogging silence over the last fortnight – that’s because as a family we’ve been away adventuring! We spent 12 days away; covering 1500 miles and camping in the Lake District in England and in the heart of the Cairngorms in Scotland.
I’ve plenty of adventure stories to share with you and a few recipes, but I’ve been really excited to share this particular recipe with you all.
My husband celebrated a birthday while we were camping in the Lake District, so I wanted to make him something special. It didn’t matter that we were in the forest surrounded by glorious trees and only had a camp-fire (and gas ring) to cook with. In our household if there is a birthday a cake is most certainly required.
An online search brought up recipe after recipe for gorgeous well photographed chocolate cakes cooked in oranges and every single one of these recipes used a boxed cake mix. I’m very sorry, but if a “recipe” includes a boxed cake mix then it is not a recipe, in my humble opinion. I did, however, like the thick skinned orange idea to bake the cake in.
So I set to work.
I adapted my gluten free chocolate mug cake for outdoor camp-fire use, preparing all the dry ingredients in advance and storing them in a securely lidded plastic container just large enough to add the egg, juice and oil. On the birthday boy’s day I hollowed out two oranges, prepared the batter, wrapped the oranges in foil and baked them in the embers at the side of the fire.
It was a resounding success! The cakes rose beautifully and they were deliciously moist with a lovely hint of orange flavour throughout. Although the outside of the orange skin was scorched (added visual appeal!) the cake inside was of the perfect cake consistency. My husband was most impressed as we ate our still-warm cakes with squirty cream left over from the raspberry meringue nests we’d eaten the day before (kept cool in an ice box).
This recipe makes two generous camp-fire cakes, but if there are more in your party I’m sure it would scale up just fine.
You might also like:
Grilled Celeriac and Apple Cake with Apple Ice Cream and Salted Bourbon Butterscotch Sauce by Veggie Desserts
Linking up with Treat Petite by Cakeyboi and The Baking Explorer. This month Kat over at the Baking Explorer is hosting and the theme is summer. I’m also sharing with Lucy over at Supergolden Bakes and her #CookBlogShare linky.