Orange And Almond Cake With Mascarpone Cream Flourless Recipes

FLOURLESS MANDARIN AND BLUEBERRY CAKE

Steps:

• The first this you need to do is make a mandarin puree. Put the mandarins, whole, in a medium saucepan and cover with water. Place a circle of baking paper on the surface of the water to keep the mandarins submerged. Place the lid on the pot and place over a high heat.
• Boil the mandarins until they are completely soft and squishy, about 1 - 2 hours.
• Immediately remove the mandarins from the water and place in a blender or food processor along with 3 tbsp of the water and puree until completely smooth. Allow this to cool completely. Keep stored in the fridge.
• To make the cake, preheat the oven to 150 C (300 F) and line the base of a 9 inch springform tin with baking paper.
• In a large bowl, whisk together the eggs and sugar until very well combined. Whisk in 200g of cool mandarin puree.
• Whisk in the baking powder and the almond meal until clear.
• Pour the batter into the tin and scatter over as many blueberries as you like.
• Bake for 40 - 50 minutes, until the cake is lightly golden and springs back when touched in the middle. Allow to cool completely and remove from the tin.
• Optionally, serve with a little whipped cream. Serves 10 - 12. Keep refrigerated.
• Happy baking!

ORANGE AND ALMOND CAKE WITH MASCARPONE CREAM (FLOURLESS)

Steps:

• FOR THE CAKE:.
• Place the whole oranges in a pan and cover with cold water.
• Bring to the boil, then turn down the heat and simmer for two hours.
• Check periodically that they don't boil dry and add water if needed.
• Remove from the heat and allow to cool.
• Preheat the oven to 200°C Grease and line with baking paper (including sides) a 20 cm (8 inch) springform pan.
• Remove the oranges from the water; cut in half and remove any pips.
• In a bowl, combine the sugar, ground almonds, and baking powder until well mixed.
• Place the oranges in a food processor, skin and all, along with the lemon juice, and puree till the oranges are well broken down.
• To the food processor, add half of the eggs and half of the almond/sugar mixture; process until well combined.
• Add the remaining three eggs and the remaining almond mixture and process till thoroughly combined, scraping sides of bowl, as necessary.
• Transfer batter to the springform pan and bake for 45 minutes.
• Let cake cool before serving, and serve with a generous dollop of the mascarpone cream.
• FOR THE MASCARPONE CREAM:.
• Transfer the mascarpone to a bowl, and soften with a spatula until smooth.
• Add the vanilla sugar and incorporate completely.
• It is now ready to serve!

FLOURLESS CARROT CAKE WITH MASCARPONE FROSTING

Steps:

• Preheat oven to 325.
• Grease an 8-inch springform pan with butter and dust with flour; set aside.
• In your mixer's bowl combine egg whites and tartar; beat at high speed until soft peaks form.
• Add 2 tablespoons sugar and continue to beat until stiff peaks form; set aside.
• In a separate large mixing bowl, combine 1 cup sugar, egg yolks, orange zest, cinnamon, salt and vanilla; beat at medium-high speed until incorporated and light in color; about 2 to 3 minutes.
• Using a spatula, fold in grated carrots and a third of the egg whites mixture; fold until thoroughly combined.
• Fold in the remaining egg whites and almond flour; continue to fold until incorporated.
• Pour batter into previously prepared cake pan.
• Bake for 45 minutes, or until golden brown and the cake starts to pull away from the sides.
• Transfer to a rack and cool completely.
• In the meantime, prepare the frosting.
• With mixer on medium speed, beat heavy cream until stiff peaks form.
• In separate bowl, combine mascarpone cheese and powdered sugar; beat until smooth.
• Gently fold whipped cream into mascarpone mixture; continue to fold until completely incorporated.
• Spread over cooled cake.
• Serve.

FLOURLESS ORANGE AND ALMOND CAKE

Steps:

• Place the whole oranges in a large saucepan. Add enough water to cover them and place a small plate on top of the oranges to keep them submerged in the water.
• Gradually bring the water to a boil, then reduce heat and allow them to simmer for 40 minutes, or until the oranges are very soft.
• Preheat oven to 350F degrees.
• Cut a piece piece of parchment paper to fit in the bottom of an 8 inch round cake pan. Lightly grease the cake pan and then place the parchment paper circle in the base.
• Cut each of the oranges into quarters. Set aside to cool.
• Remove any pips, and then place the oranges in the bowl of a food processor and blend until they form a very smooth pulp.
• Add the ground almonds, sugar, baking powder, vanilla, and Cointreau. Process (pulse) until all of the ingredients are combined.
• Add the egg and process again until just combined. Be careful not to overprocess.
• Pour the orange mixture into the prepared cake pan and bake for 50 minutes, or until the cake is firm and leaves the side of the pan.
• Allow to cool completely in the pan. Dust with confectioners' sugar to serve.