Spicedorangeandalmondcake Recipes
ORANGE AND ALMOND SPANISH CAKE
The first time I tasted this cake I couldn't believe it was possible to make a cake that is so light and yet holds up so well without any flour. The syrup makes it very moist as well. It would be perfect as a gourmet birthday cake for anyone with gluten or flour allergies. When they are in season, Seville oranges are recommended.
Provided by Sackville
Categories Dessert
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat the oven to 180 C or 350 F.
- Line a 23 cm spring-form tin on the bottom and sides with greaseproof paper.
- Keeping 1 tbsp of caster sugar aside for later, mix the egg yolks and sugar together until pale.
- Then add the almonds and zest.
- Beat the egg whites and remaining tablespoon of sugar until stiff.
- Carefully fold into the sugar-egg mixture, trying not to knock the air out of the whites.
- The egg yolk/sugar mixture will seem quite stiff at first, but keep folding in the egg whites and it will soon loosen up.
- Gently ease the batter into the lined tin.
- Place on the middle shelf of your oven and bake for 60-70 minutes until it is golden on top and firm to touch.
- While the torte is in the oven, make the syrup by placing the orange juice, lemon juice and cinnamon in a saucepan with a handful of sugar.
- Bring to a gentle boil and simmer for about five minutes.
- Taste.
- The syrup should be quite tart.
- Cool and place in the fridge.
- When the torte is ready, remove from the oven and cool completely on a rack before opening the springform tin.
- Transfer to a plate and pierce four small holes in the top of the cake.
- Pour half the syrup over the top and serve with the rest of the syrup on the side.
- If you are making the cake ahead of time, I usually wait until a few hours before serving to pour the syrup over.
SPICED ORANGE AND ALMOND CAKE
This is a lovely cake and works particularly well as a lighter alternative dessert after a big festive dinner. The beauty of this cake is that the spiced flavour comes entirely from the syrup, so you can choose how much syrup to pour over depending on preferred taste.
Provided by Shuzbud
Categories Dessert
Time 1h5m
Yield 1 cake, 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Mix the breadcrumbs with the sugar, almonds and baking powder.
- Add the oil and eggs and beat well.
- Stir in the orange and lemon zest.
- Pour the mixture into a greased 8inch round cake tin, put into a cold oven and set the heat to 375F, or slightly less for a fan assisted oven.
- Bake for 40-45 minutes until the cake is golden brown and a toothpick inserted into the centre comes out clean. Cool for 5 minutes in the tin then turn out onto a plate.
- While the cake is baking, make the syrup- put the 1/2 cup sugar, juices, cloves and cinnamon stick into a pan and bring gently to the boil, stirring until all the sugar has dissolved. Simmer for about 3 minutes.
- Pierce holes in the cake with a toothpick while still warm and pour the syrup over it in small batches. Leave to cool and continue spooning over the syrup until it is all soaked up.
Nutrition Facts : Calories 654, Fat 39.6, SaturatedFat 5.4, Cholesterol 141, Sodium 269.5, Carbohydrate 68.4, Fiber 2.7, Sugar 53.4, Protein 10.1
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- Put 4 of the tangerines in a saucepan and cover with cold water. Bring to the boil and simmer for 25 minutes, then drain and cool slightly. Whizz to a purée in a food processor.
- Preheat the oven to 180ºc/Fan 160ºc/Gas 4. Brush the base and sides of a 23cm springform cake tin with a little oil and line the bottom with baking parchment. In a large bowl, whisk the egg yolks and half the caster sugar until pale and fluffy. In a separate bowl, whisk the egg whites until they form stiff peaks, then whisk in the rest of the sugar.
- Fold the puréed easy peelers, ground almonds and spice into the egg yolk mixture. Fold a quarter of the egg whites into the mixture to loosen it, then carefully fold in the rest. Pour the mixture into the prepared tin and bake for 55-60 minutes, until a skewer inserted comes out clean. Leave to cool in the tin.
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- Wash the oranges and place in a saucepan filled with water. Bring to a boil and simmer for 90 to 120 minutes, till the oranges are soft. Remove the oranges and set aside to cool.
- Slice the oranges in 1/2 to remove any pips. Purée the oranges (including the peel, pith and flesh) in a blender.
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