Almond Orange Sponge Cake Recipes
CLAUDIA RODEN'S ORANGE AND ALMOND CAKE
Moira Hodgson rooted this classic out of Claudia Roden's terrific cookbook, "Everything Tastes Better Outdoors," and brought it to The Times in 1987: a flourless orange and almond cake that goes beautifully with blueberries or peaches, and is the perfect thing to carry along on a picnic. Extremely moist, it consists of two seeded oranges (peel and all), ground almonds, sugar and eggs - and no flour. Baked in a hot oven, it will be done in just about an hour or so, longer if the orange pulp is extremely wet. Opening the oven door to check will not harm it.
Provided by Moira Hodgson
Categories cakes, times classics, dessert
Time 3h
Yield 10 servings
Number Of Ingredients 5
Steps:
- Wash the oranges and simmer them, unpeeled, in water to cover for 2 hours. Cool, cut them open and remove the seeds. Puree the oranges, including the peel, in a food processor.
- Heat oven to 400 degrees. Beat the eggs in a food processor or large bowl. Add the remaining ingredients, including the orange puree, and mix thoroughly. Pour into a buttered and floured cake tin, with a removable base if possible.
- Bake for 45 minutes to 1 hour, or until a knife inserted in the center comes out clean. Cool in the pan before turning out.
Nutrition Facts : @context http, Calories 274, UnsaturatedFat 11 grams, Carbohydrate 32 grams, Fat 14 grams, Fiber 4 grams, Protein 8 grams, SaturatedFat 2 grams, Sodium 73 milligrams, Sugar 27 grams, TransFat 0 grams
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- Preheat your oven to 180 degrees, and line a 20 cm cake tin. A high sided one is best for this recipe.
- In a mixer, put in the orange zest and the butter. Whisk until it is white and fluffy. In a separate bowl sieve the flour, baking powder, sugar and ground almonds. This is necessary as although ground almonds are fairly finely ground, you can get a fair bit of crunchy almond left over. We want this cake to be as smooth as possible, so dispose of any of the crunchy almond bits.
- Stir the dry ingredients well with a spoon to combine. Turn the mixer down to low and add one egg, then add a few spoonfuls of the dry ingredients, then add a further egg and more of the dry ingredients. Keep doing this until you have used your egg and dry ingredients up. Do not over mix, once combined stop the mixer. Turn the mixture into the tin and gently level out. Place into the middle of the pre-heated oven and bake for around 60 minutes or even 1 hour 15 minutes. If the cake is colouring too much on top, place some foil over it. You will be able to tell when the cake is cooked as a knife in the centre will come out clean, with no uncooked mixture on it.
- Meanwhile, during the last few minutes of the cake cooking, take the orange juice from the oranges that were used for zest, and place in a saucepan with the brown sugar.
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