Orange Almond Cake Recipes

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ORANGE-ALMOND CAKE



Orange-Almond Cake image

Every part of the orange plays a role in this dessert. Boiling the oranges mellows bitterness from the skin and pith, the soft fruit that results adds tang to the batter.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Yield Makes 1 nine-inch cake

Number Of Ingredients 8

6 navel or other sweet oranges
Unsalted butter, room temperature, for pan
1/2 cup all-purpose flour, plus more for pan
1 3/4 cups finely ground blanched almonds (about 6 ounces)
1 1/2 teaspoons baking powder
1/2 teaspoon salt
6 large eggs
2 cups sugar

Steps:

  • Place whole unpeeled oranges in a large saucepan or stockpot, and cover with cold water. Bring to a boil over high heat. Reduce heat, and simmer gently, 2 hours. Drain; set oranges aside to cool. (Navel oranges may have a few seeds. Halve the cooked oranges, and remove any strays before using the rest of the fruit.)
  • Preheat oven to 350 degrees. Butter and flour a 9-inch springform pan; set aside. Halve cooked oranges, and remove any seeds. Place 7 halves in a food processor, and pulse until pureed but still chunky. This should yield about 3 cups; set aside.
  • In a small bowl, whisk together the ground almonds, flour, baking powder, and salt; set aside. In the bowl of an electric mixer fitted with the whisk attachment, beat the eggs with 1 cup sugar on medium speed until light and fluffy. Stir in orange puree until just combined. Stir in flour mixture; pour into prepared pan.
  • Bake until cake is golden brown and a cake tester inserted in the center comes out clean, about 1 hour. Transfer pan to a wire rack. After 15 minutes, run a small spatula or paring knife around edge to loosen cake; let cool completely.
  • Meanwhile, make orange topping: Chop remaining 5 orange halves into 1/2- inch pieces, and set aside. In a medium saucepan, combine remaining cup sugar with 3/4 cup water. Bring mixture to a boil, stirring until sugar has dissolved.
  • Add chopped oranges to saucepan, and reduce heat to medium. Simmer gently until most of the liquid has evaporated and thickened into a syrup, about 15 minutes. Remove from heat, and set aside to cool completely.
  • To assemble, remove ring from pan; transfer the cooled cake to a serving platter. Arrange chopped oranges and any remaining syrup over top of cake. Cut into wedges, and serve.

ALMOND-ORANGE CAKE



Almond-Orange Cake image

Top a pleasant citrus cake with orange marmalade, sweetened whipped cream and crunchy almonds.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 2h35m

Yield 12

Number Of Ingredients 14

1 cup slivered almonds
2 cups Gold Medal™ all-purpose flour
1 cup granulated sugar
1/2 cup butter or margarine, softened
1 cup fresh orange juice
1 1/2 teaspoons almond extract
2 teaspoons baking powder
1 teaspoon salt
2 eggs
1/2 cup orange marmalade
3/4 cup whipping cream
2 tablespoons powdered or granulated sugar
1/3 cup slivered almonds, toasted*
Orange twist, if desired

Steps:

  • Heat oven to 350°F (or 325°F if using dark or nonstick pan). Spray 9-inch springform pan with cooking spray. In food processor or blender, place 1 cup almonds; cover and process until almonds are finely ground. In large bowl, beat almonds and remaining cake ingredients except marmalade with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 3 minutes, scraping bowl occasionally. Pour batter into pan.
  • Bake 45 to 55 minutes or until top is evenly dark golden brown and cake springs back when touched lightly in center.
  • Cool in pan 10 minutes. Remove side of pan. Spread marmalade over top of cake. Cool completely, about 1 hour.
  • In chilled small bowl, beat whipping cream and 2 tablespoons sugar on high speed until soft peaks form. Spoon or pipe whipped cream around edge of cake; sprinkle 1/3 cup almonds over whipped cream. Refrigerate until serving. Garnish with orange twist.

Nutrition Facts : Calories 390, Carbohydrate 48 g, Cholesterol 70 mg, Fat 3 1/2, Fiber 2 g, Protein 6 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 350 mg, Sugar 28 g, TransFat 1/2 g

CLAUDIA RODEN'S ORANGE AND ALMOND CAKE



Claudia Roden's Orange and Almond Cake image

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

2 large oranges
6 eggs
1/2 pound ground almonds
1/2 pound sugar
1 teaspoon baking powder

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

ORANGE-ALMOND CREAM CAKE



Orange-Almond Cream Cake image

Categories     Cake     Liqueur     Milk/Cream     Mixer     Fruit     Nut     Dessert     Bake     Orange     Almond     Chill     Jam or Jelly     Bon Appétit

Yield Makes 8 to 10 servings

Number Of Ingredients 26

Cream filling
2 cups whole milk
1 tablespoon grated orange peel
6 large egg yolks
2/3 cup sugar
1/2 cup all purpose flour
1/4 cup (1/2 stick) unsalted butter, cut into 1/2-inch cubes, room temperature
4 teaspoons vanilla extract
Syrup
1 cup sugar
1 cup water
3 tablespoons Grand Marnier or other orange-flavored liqueur
Cake
1 cup whole milk
2 tablespoons (1/4 stick) unsalted butter
2 cups sifted cake flour (sifted, then measured)
2 teaspoons baking powder
1/2 teaspoon salt
4 large eggs
1 3/4 cups sugar, divided
2 teaspoons vanilla extract
4 teaspoons grated orange peel, divided
8 large navel oranges
2 cups chilled heavy whipping cream
1/2 cup coarsely crushed amaretti cookies (Italian macaroons)*
1/4 cup apricot jam, melted

Steps:

  • For cream filling:
  • Bring milk and orange peel to simmer in heavy medium saucepan; remove from heat. Using electric mixer, beat yolks in large bowl to blend. With machine running, add sugar and beat until mixture is light yellow and thick, about 4 minutes. Add flour, beating until well combined. Gradually beat in hot milk mixture. Return custard to same saucepan. Cook over medium heat until mixture boils and thickens, stirring constantly, about 3 minutes. Remove from heat; whisk in butter and vanilla. Transfer cream filling to medium bowl; press plastic wrap onto surface. Refrigerate cream filling overnight. (Can be made 2 days ahead. Keep refrigerated.)
  • For syrup:
  • Bring sugar and 1 cup water to boil in small saucepan, stirring to dissolve sugar. Boil 5 minutes, swirling pan occasionally. Cool syrup slightly. Stir in Grand Marnier. Cover; chill until cold. (Can be made 2 days ahead. Keep chilled.)
  • For cake:
  • Position rack in center of oven; preheat to 350°F. Butter two 9-inch-diameter cake pans with 1 1/2-inch-high sides. Line each pan with parchment paper round. Bring milk and butter almost to boil in small saucepan. Remove from heat. Sift flour, baking powder, and salt into medium bowl.
  • Using electric mixer, beat eggs in large bowl on high speed 2 minutes. Gradually beat in 1 1/2 cups sugar, 1 tablespoon at a time. Beat until mixture is light yellow and thick, scraping down sides occasionally, about 5 minutes. Reduce speed to medium-high; add vanilla. Gradually beat in hot milk mixture in steady stream. Immediately add dry ingredients and beat until just blended, occasionally scraping down sides of bowl (batter will be thin). Mix in 3 teaspoons orange peel. Quickly divide batter between prepared pans.
  • Bake until cakes are golden, pull away from sides of pans, and spring back when pressed in center, about 30 minutes. Cool in pans on rack 10 minutes. Invert cakes; peel off parchment paper. Turn cakes right side up on rack and cool completely. (Can be made 1 day ahead. Wrap in plastic and let stand at room temperature.)
  • Using small sharp knife, cut off peel and white pith from oranges. Working over strainer set over large bowl, cut between membranes to release segments. Transfer orange segments to paper towels to drain.
  • Beat cream and 1/4 cup sugar in large bowl until cream holds peaks. Fold 1/2 cup whipped cream into cream filling, then fold in crushed amaretti and remaining 1 teaspoon grated orange peel. Using serrated knife, cut each cake layer horizontally in half, creating 4 layers. Place 1 layer on plate, cut side up; brush generously with syrup (about 6 tablespoons). Spread 3/4 cup filling over. Arrange 1 layer of orange segments (about 20) over filling. Repeat layering twice more with cake, syrup, filling, and orange segments. Top with remaining cake layer, cut side down. Brush cake with syrup. Fill pastry bag fitted with large star tip with 1 cup whipped cream. Spread remaining whipped cream over top and sides of cake. Pipe cream in rosettes around top edge of cake. Cover center with orange segments. Brush oranges with melted apricot jam. Refrigerate cake 3 hours. (Can be made 1 day ahead. Keep refrigerated.)
  • *Available at Italian markets and some supermarkets.

ORANGE ALMOND CAKE



Orange Almond Cake image

I found this recipe in an old magazine, decided to try it on a whim, and it soon became my family's favorite cake! Works really well as a side to coffee.

Provided by Vsabhnani

Categories     Desserts     Nut Dessert Recipes     Almond Dessert Recipes

Time 1h25m

Yield 8

Number Of Ingredients 10

1 large orange, unpeeled
1 ¾ cups almond flour
2 tablespoons white sugar
1 cup white sugar
6 tablespoons butter, softened
5 eggs
½ cup all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
¼ teaspoon salt

Steps:

  • Place orange in a saucepan. Cover with water and bring to a boil. Reduce heat to low and simmer until orange is soft, about 30 minutes. Drain.
  • Cut orange into chunks and discard seeds.
  • Mix almond flour with 2 tablespoons sugar.
  • Preheat the oven to 350 degrees F (175 degrees C). Grease an 8-inch cake pan and coat the pan with a handful of the almond-sugar mixture.
  • Combine orange chunks and 1 cup sugar in a food processor; pulse until pureed. Add almond flour mixture and butter; process until smooth. Add eggs; mix until smooth. Add flour, baking powder, baking soda, and salt; process until just combined. Pour batter into the prepared cake pan.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 35 to 45 minutes.

Nutrition Facts : Calories 428.3 calories, Carbohydrate 43 g, Cholesterol 139.1 mg, Fat 25.3 g, Fiber 3.7 g, Protein 10.8 g, SaturatedFat 7.5 g, Sodium 396.2 mg, Sugar 31.5 g

ORANGE ALMOND CAKE



Orange Almond Cake image

Provided by Food Network

Categories     dessert

Time 1h

Yield one 9-to-10-inch/23 to 25 cm cake

Number Of Ingredients 9

6 eggs
3/4 cup/155 g sugar
Zest of 3 oranges
1 1/2 cups/200 g almonds, ground
Juice of 3 oranges
1/2 cup/95 g sugar
A glug of orange liqueur, such as Grand Marnier, optional
Candied orange zest, for serving
Whipped cream, for serving

Steps:

  • Preheat the oven to 350 degrees F/180 degrees C. Grease and line a 9-to-10-inch/23 to 25 cm cake pan (springform or tube pan).
  • For the cake: Separate the eggs into two bowls. Beat the yolks with the sugar and zest, then stir in the almonds. Beat the whites to peaks. Stir a spoonful of whites into the yolk mixture, then fold in the rest, gently. Pour the batter into the pan and bake until set, about 45 minutes. Let cool slightly, then unmold onto a serving platter.
  • For the syrup: Heat the orange juice and sugar together in a saucepan and boil for 5 minutes. Stir in the liqueur if using. Spoon the syrup evenly over the cake, letting the syrup soak in as you go (it will absorb all of it).
  • Serve the cake with candied orange zest on top and whipped cream on the side.

ORANGE ALMOND CAKE



Orange Almond Cake image

Provided by Food Network

Categories     dessert

Time 1h10m

Yield 8 servings

Number Of Ingredients 9

7 to 8 ounces almond paste
1/4 pound (1 stick) unsalted butter, very soft
1 cup sugar
2 tablespoons orange liqueur (such as Grand Marnier or triple sec)
Grated zest 1 orange, or 1/2 teaspoon orange extract
5 large eggs, at room temperature
1/2 cup cake flour
1 teaspoon baking powder
Confectioner's sugar for dusting

Steps:

  • Preheat the oven to 325 degrees. Butter and flour a 9inch springform pan and set it aside.
  • Break up the almond paste and place it in the container of a food processor. Process for a few seconds until it is grainy, like the texture of cracked wheat. Set aside.
  • In a large bowl, using an electric mixer, beat the butter and sugar together until very fluffy, at least 3 minutes. Add the almond paste, orange liqueur, and orange zest. Beat until perfectly blended, another 2 minutes or so.
  • One by one beat in the eggs until the mixture is very smooth and fluffy, about 2 minutes. Sprinkle on the flour and baking powder and beat just until combined, 30 seconds or so.
  • Scrape the batter into the prepared pan. Bake 55 minutes, or until a knife inserted in the center of the cake comes out clean, and the sides of the cake have begun to shrink away from the pan. Cool on a wire rack for 10 minutes. (The cake might sink a little in the center.)
  • Remove the outer ring of the pan. Place a plate over the cake and invert it. Remove the bottom of the pan. Invert again onto a wire rack and cool the cake completely. Serve dusted with confectioners sugar.

SPANISH ORANGE AND ALMOND CAKE



Spanish orange and almond cake image

Made with whole oranges - simmered until very tender and then finely chopped - and ground almonds, this classic Spanish cake has a moist, light texture and a wonderful fresh flavour.

Provided by tottenhamrich

Time 1h55m

Yield Serves 10

Number Of Ingredients 0

Steps:

  • Prep:1hr › Cook:55min › Ready in:1hr55min Put the chopped oranges in a small saucepan, discarding any pips. Add 1 tbsp water, then cover and cook gently for 30 minutes or until the oranges are soft and excess liquid has evaporated. Leave to cool.
  • Preheat the oven to 180ºC (350ºF, gas mark 4). Line the bottom and sides of a 23 cm (9 in) springform cake tin with baking parchment. Finely chop the oranges in a food processor or blender, or with a large knife. Put the egg whites in a large bowl and whisk until they form stiff peaks. Gradually whisk in half the caster sugar, then whisk for 1 minute. Using the same whisk, whisk the egg yolks with the remaining caster sugar in another bowl for 2-3 minutes or until pale and quite thick. Whisk in the finely chopped oranges, then carefully fold in the ground almonds.
  • Stir in 3 spoonfuls of the whisked egg white to loosen the mixture, then gently fold in the remaining whites with a large metal spoon. Transfer the mixture to the prepared tin and level the top. Sprinkle with the flaked almonds.
  • Bake for 50-55 minutes or until the cake is golden and a skewer inserted in the centre comes out clean. Check the cake after 20 minutes and again at 30 minutes, and cover lightly with foil if it is browning too quickly. Leave the cake to cool in the tin, then turn it out, peel away the lining paper and transfer to a serving plate. Dust with icing sugar before serving. The cake can be kept in an airtight tin for up to 2 days.

ORANGE ALMOND POUND CAKE



Orange Almond Pound Cake image

This recipe is very versatile. I love using it for holiday parties.

Provided by KittyGoyl

Categories     Desserts     Cakes     Pound Cake Recipes

Time 2h10m

Yield 10

Number Of Ingredients 10

3 cups all-purpose flour, sifted
1 teaspoon baking powder
½ teaspoon baking soda
1 pound butter, softened
3 cups white sugar
3 ounces marzipan
6 eggs
⅓ cup half-and-half
⅓ cup milk
⅓ cup orange juice

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 10-inch tube pan.
  • Whisk flour, baking powder, and baking soda together in a bowl.
  • Beat butter and sugar together in a bowl until creamy. Add marzipan. Add eggs one at a time, beating well after each addition. Beat half-and-half into butter mixture.
  • Stir 1 cup of flour mixture into the butter mixture. Stir in milk. Add another 1 cup flour mixture to the butter mixture and stir milk into mixture. Add remaining flour mixture and stir in orange juice. Scrape down the sides of the bowl with a spatula and give batter a final mix. Pour batter into prepared tube pan.
  • Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, about 90 minutes.
  • Cool cake in the pan for 15 to 20 minutes before turning out onto a wire rack to cool completely.

Nutrition Facts : Calories 790.6 calories, Carbohydrate 95.7 g, Cholesterol 212.8 mg, Fat 42.8 g, Fiber 1.4 g, Protein 9.2 g, SaturatedFat 25 g, Sodium 423.7 mg, Sugar 66 g

ORANGE ALMOND CAKE WITH SWISS MERINGUE BUTTERCREAM



Orange Almond Cake with Swiss Meringue Buttercream image

Try this orange almond cake, adapted from "Entertaining," for an irresistible end to any meal.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Yield Makes one 8-inch two-layer cake

Number Of Ingredients 10

1 cup (2 sticks) unsalted butter, melted and cooled, plus more for pans
1 1/2 cups sifted cake flour (not self-rising), plus more for pans
1 cup plus 3 tablespoons sugar
6 large eggs, separated
Grated zest of 2 oranges
2/3 cup strained, freshly squeezed orange juice
1/2 teaspoon pure almond extract
1 1/2 cups finely ground blanched almonds
Pinch of salt
Martha's Swiss Meringue Buttercream

Steps:

  • Preheat oven to 350 degrees. Butter two 8-inch round cake pans and line with parchment paper. Butter parchment and flour cake pans; set aside.
  • In the bowl of an electric mixer fitted with the whisk attachment, beat together 1 cup of sugar and egg yolks until light and fluffy. Add orange zest, juice, and almond extract; mix until well combined. Turn mixer off. Remove the whisk and add the paddle attachment. With the mixer on medium, slowly add ground almonds, followed by flour; mix cake batter until well combined.
  • In a large bowl, whisk egg whites until soft peaks form. Add salt and remaining 3 tablespoons sugar; beat until stiff but not dry. Set aside.
  • Fold melted butter into cake batter, a little at a time. Gently fold in egg white mixture, taking care not to deflate whites. Divide batter evenly between prepared cake pans. Transfer to oven and bake until a cake tester inserted in the center of each cake comes out clean, about 35 minutes. Transfer cake layers to a wire rack to cool completely.
  • Invert cakes to remove from pan and remove parchment paper; reinvert cakes. Using a serrated knife, trim tops of cakes to make level. Place four strips of parchment paper around perimeter of a serving plate or lazy Susan. Place the first layer on the cake plate. Spread frosting over the first layer with a small offset spatula so it extends just beyond edges.
  • Place the remaining layer on top, bottom-side up. Gently sweep away any loose crumbs with a pastry brush. Using an offset spatula, cover the top and sides with a thin layer of frosting (also use any of the excess frosting visible between the layers). Refrigerate until set, about 30 minutes.
  • Using an offset spatula, cover cake again with remaining frosting.

ORANGE ALMOND CAKE



Orange Almond Cake image

Provided by Florence Fabricant

Categories     dessert

Time 1h10m

Yield 4 to 6 servings

Number Of Ingredients 9

1/2 cup flour
1/2 teaspoon baking powder
2 eggs
3/4 cup plus 2 tablespoons sugar
5 tablespoons orange juice
1/3 cup light olive oil
3/4 cup finely ground blanched almonds
1 tablespoon grated orange peel
1 tablespoon orange-flavored liqueur such as Cointreau

Steps:

  • Preheat oven to 350 degrees. Grease and flour an eight-inch round cake pan.
  • Sift the flour and baking powder together and set aside. Beat the eggs until light, then gradually beat in all but two tablespoons of the sugar until light and fluffy. Beat in three tablespoons of the orange juice, then gradually beat in the olive oil. Stir in the ground almonds and the orange peel, then lightly stir in the flour mixture. Spread the batter in the prepared pan.
  • Bake 35 to 40 minutes, until the cake is golden and a cake tester comes out clean. Remove from oven.
  • Dissolve the remaining sugar in the remaining orange juice and orange liqueur in a small saucepan. Bring to a simmer and cook about two minutes, until the mixture turns syrupy. Brush this glaze over the hot cake and allow to cool about one hour. Remove the cake from the pan and serve.

Nutrition Facts : @context http, Calories 396, UnsaturatedFat 19 grams, Carbohydrate 42 grams, Fat 23 grams, Fiber 2 grams, Protein 7 grams, SaturatedFat 3 grams, Sodium 55 milligrams, Sugar 31 grams, TransFat 0 grams

ORANGE ALMOND CAKE



Orange Almond Cake image

This cake has no frosting, but that's how we like our cakes! The nut topping is pretty and tastes great. You can serve this as a coffeecake. My husband eats it for breakfast once in a while, with a cup of tea. This cake is so easy to make and has a good flavor.

Provided by Pesto lover

Categories     Dessert

Time 45m

Yield 12 serving(s)

Number Of Ingredients 6

1 (18 1/4 ounce) yellow cake mix, I use Pillsbury 18 . 25 oz box
1/3 cup light olive oil
3 eggs
1 cup orange juice
1 tablespoon orange zest, grated fresh
1 cup sliced almonds

Steps:

  • Mix first 5 ingredients with mixer for 3 minutes.
  • Pour batter into greased cake pan. I use a 10 inch diameter silicone cake pan and make it in one layer.
  • Sprinkle top of batter with sliced almonds.
  • Bake at 350 degrees until done, about 40 minutes.

Nutrition Facts : Calories 311.3, Fat 16, SaturatedFat 2.3, Cholesterol 47.4, Sodium 301.9, Carbohydrate 37.8, Fiber 1.5, Sugar 20.8, Protein 5.2

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From pinchofnom.com


ORANGE AND ALMOND CAKE - DONNA HAY
almond and orange blossom layer cake with vanilla ricotta icing. almond and pear tarts. almond and rosewater layer cake with honey icing. almond crisp with maple pears. almond milk-poached chicken salad. almond olive oil christmas cake with brandy syrup. almond pancakes with spiced almond butter and maple syrup.
From donnahay.com.au


WHOLE ORANGE ALMOND CAKE RECIPE - KEVIN LEE JACOBS
2019-11-30 Put the quartered oranges in the bowl of a food processor. Process to a fairly-fine puree. In a large bowl, whisk the eggs until pale and thick. One ingredient at a time, whisk in the almond flour, salt, sugar, baking powder, and the orange puree. Pour the batter into the prepared pan, and bake until firm — about 1 hour.
From agardenforthehouse.com


AN ORANGE-ALMOND CAKE THAT'S KOSHER FOR PASSOVER RECIPE
Spoon mixture into a 9-inch springform pan coated with cooking spray. Sprinkle almonds around outside edge. Step 4. Bake at 350°F until cake springs back when lightly touched in the middle, 35 to 40 minutes. Run a knife around pan edge. Cool cake in pan on a wire rack 10 minutes; remove pan sides.
From cookinglight.com


ANOTHER ORANGE AND ALMOND CAKE RECIPE | EAT YOUR BOOKS
Another orange and almond cake from A New Book of Middle Eastern Food (page 486) by Claudia Roden. Shopping List; Ingredients; Notes (1) …
From eatyourbooks.com


GLUTEN-FREE FLOURLESS ORANGE ALMOND CAKE - BAKE PLAY SMILE
2019-10-14 Add the orange puree and mix on Speed 5 for 10 seconds. Add the almond meal and baking powder and mix on Reverse, Speed 3 for 20 seconds. Pour the mixture into the prepared baking tin. Sprinkle the flaked almonds over the top of the cake. Bake for 60 minutes or until a skewer inserted into the middle comes out with just a few crumbs on it.
From bakeplaysmile.com


EGYPTIAN ORANGE AND ALMOND CAKE - ANNABEL LANGBEIN – RECIPES
Reduce heat and simmer until very soft (1 1⁄2 hours). Set aside to cool, then cut open and discard the pips. Place flesh and skins in a food processor and whizz to form a purée. STEP 2. Preheat oven to 170°C/340°F fanbake. Grease the sides of a 22-23cm/9in springform cake tin and line the base with baking paper. STEP 3.
From langbein.com


MICHEL ROUX JR.'S ALMOND AND ORANGE CAKE | SNACK RECIPES | GOODTO
2017-03-26 Butter a round cake tin, approximately 20cm wide. Preheat the oven to 180°C/gas mark 4. Sift the flour, baking powder and sugar, and add the ground almonds. Whisk the butter with the orange zest until pale, then add the eggs one …
From goodto.com


THE SEVILLE ORANGE AND ALMOND CAKE | ROSANNA LEY : AUTHOR
2 tbsp flaked almonds. Zest of half a lemon. sifted icing sugar to decorate. Method: Prep: 1 hour. Cook: 55 mins. Put the chopped oranges in a small saucepan, discarding any pips. Add 1 tbsp water, then cover and cook gently for 30 minutes or until the oranges are soft and excess liquid has evaporated. Leave to cool.
From rosannaley.com


ORANGE ALMOND CAKE | ONCE UPON A FOOD BLOG
Pre-heat the oven to 190°C. Grease and line a 20cm, deep-sided cake tin. Zest the oranges into a large bowl. Peel the oranges, and place the flesh into a blender** (discarding the pips and pith). Blend until you have a smooth consistency. Add the eggs, sugar and vanilla to the orange zest and whisk until the sugar has dissolved into the egg ...
From onceuponafoodblog.com


ORANGE ALMOND CAKE - COOKING WITH TRADER JOE'S
2020-04-26 Instructions. Oil a 9″ cake pan, preferably a springform pan. Line bottom with a cut circle of parchment paper. Preheat oven to 350 F. Separate egg yolks and whites into medium bowls. In the bowl with the yolks, add sugar, marmalade, zest, and extracts. Beat with a hand mixer until it looks creamy (small chunks of marmalade are ok).
From cookingwithtraderjoes.com


CLAUDIA RODEN'S ORANGE AND ALMOND CAKE - THE GUARDIAN
2020-09-28 In a large bowl, beat the eggs with the sugar. Add the baking powder and almonds and mix well. Then mix thoroughly with the orange puree and pour into a …
From theguardian.com


ROASTED ORANGE AND ALMOND CAKE - REBEL RECIPES
2021-06-03 Preheat the oven to 180°C; In a bowl, stir the orange juice, milk, cider vinegar, vanilla, orange extract and oil, and lemon zest. In a separate bowl, add the flour, sugar, baking powder and ground almond.
From rebelrecipes.com


MOIST ALMOND AND ORANGE CAKES - RICARDO
Preparation. With the rack in the middle position, preheat the oven to 180°C (350°F). Butter and flour 12 small muffin cups or line with paper liners. In a food processor, combine the almond paste, butter, and orange zest. Add the egg and pulse until the mixture is well blended. Stir in the flour. Divide the batter among the cups.
From ricardocuisine.com


ORANGE ALMOND CAKE WITH CITRUS CRèME FRAICHE RECIPE
Preheat an oven to 170°C/gas mark 3 and place the eggs and sugar into the bowl of a stand mixer with a whisk attachment. Mix the baking powder with the ground almonds in a bowl and set aside. Whisk the eggs and sugar together until just combined, then add the 375g of orange purée and almond and baking powder mixture.
From greatbritishchefs.com


ORANGE & ALMOND CAKE - CUISINE MAGAZINE - FROM NEW …
5. Grease and line a 22cm springform cake tin, or use a bundt tin. 6. Put the eggs and sugar into the bowl of a stand mixer and whisk until pale, light and fluffy. 7. Stir in the orange purée followed by the almond meal and baking powder. 8. Pour the batter into the prepared tin and dust the top with extra caster sugar.
From cuisine.co.nz


ORANGE ALMOND OLIVE OIL CAKE … AN ANNA OLSON ADAPTATION
2011-09-18 That said, this cake recipe will be made often as it was really nice! ... DESSERTS TEA CAKES. An Anna Olson recipe; adapted from More Than Burnt Toast, this is a moist and delightfully flavoured cake. Orange and almond are a great pairing, and the citrus salad adds a new dimension. Persons. 1. Serving Size. Serves 8-10. Ingredients. Orange Almond Olive Oil …
From passionateaboutbaking.com


ORANGE ALMOND CAKE | EGGLESS - COOK WITH SHARMILA
2022-02-25 Preheat the oven at 356 F for 10 mins and then bake the cake at 356 F for 25 to 30 mins. Or till a toothpick when inserted comes out clean. Let the cool sit for 15 mins and then remove from the baking tin by running a knife through the edges. Allow the cake to cool completely and then slice the serve.
From happietrio.com


HEALTHY ORANGE CAKE | MY SUGAR FREE KITCHEN
2020-08-19 Preheat fan oven to 160 degrees C/320 degrees F and grease a round 20 cm spring form tin with butter all round the sides. Place parchment paper on top of base plate and lock in place with the sides. Add orange to a food processor or blender, along with granulated sweetener and blitz to a puree.
From mysugarfreekitchen.com


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