Flourless Orange And Almond Cake Recipes

PERFECT FLOURLESS ORANGE CAKE

Steps:

• Place the oranges in a large saucepan, and add enough water to cover. Bring to a boil, and boil for 2 hours over medium heat. Check occasionally to make sure they do not boil dry. Allow the oranges to cool, then cut them open and remove the seeds. Process in a blender or food processor to a coarse pulp.
• Preheat the oven to 375 degrees F (190 degrees C). Thoroughly grease a 10-inch round cake pan and line it with parchment paper.
• In a large bowl, beat the eggs and sugar together using an electric mixer until thick and pale, about 10 minutes. Mix in baking powder and saffron (optional). Stir in the pureed oranges. Gently fold in almond meal and candied orange peel (optional); pour batter into the prepared pan.
• Bake until a small knife inserted into the center comes out clean, about 1 hour. Allow the cake to cool in the pan. Tap out onto a serving plate when cool.

CLAUDIA RODEN'S ORANGE AND ALMOND CAKE

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.

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.

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!