Orange Almond Cream 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.

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 Joan Nathan

Categories     dessert

Time 1h

Yield 8 to 10 servings

Number Of Ingredients 14

Butter or margarine to grease pan
1 tablespoon matzo cake meal
8 large eggs, separated
1 cup sugar
Grated zest of 2 oranges
2 teaspoons cinnamon
8 ounces blanched almonds
3 to 4 oranges
12 mandarin oranges
3/4 cup sugar
1 cup whipping cream or kosher for Passover nondairy whipped topping
1 vanilla pod, seeds scraped out with teaspoon
1 heaping tablespoon sugar
1 1/2 tablespoons orange liqueur

Steps:

  • Preheat oven to 350 degrees. Grease a 10-inch springform pan and sprinkle with matzo cake meal.
  • In medium bowl, mix egg yolks, sugar, grated orange zest and cinnamon, and beat well.
  • Place half the almonds in food processor and pulverize. Add remaining almonds and pulse until coarsely chopped. Stir into egg yolk mixture.
  • In another bowl, beat egg whites until stiff peaks form. Fold into batter and pour into pan.
  • Bake for about 40 minutes or until toothpick comes out clean when inserted in center.
  • Meanwhile, squeeze oranges and mandarins for about 3 cups juice and pour into small saucepan with 3/4 cup sugar. Bring to boil and stir to dissolve sugar. Simmer gently until liquid has reduced by half and is a sticky syrup. Keep warm enough not to set.
  • When cake is tepid, remove to large plate with lip and make holes with toothpick or skewer all over it, right through to bottom. Pour syrup onto cake so it absorbs it all. There will be a sticky pink moat around it; let it sit for a few hours, occasionally spooning more syrup over surface.
  • Pour cream or nondairy topping into bowl with vanilla seeds and sugar and whisk until sloppily firm. Pour in orange liqueur, and whisk until soft. Serve alongside cake.

GRAHAM'S LOW SUGAR ORANGE ALMOND BUNDT CAKE



Graham's Low Sugar Orange Almond Bundt Cake image

As in Graham Kerr, of course. Another of his recipes from his cookbook "Simply Splenda" published in 2004.

Provided by SusieQusie

Categories     Dessert

Time 40m

Yield 16 serving(s)

Number Of Ingredients 16

1 1/4 cups sifted cake flour
1 cup whole wheat pastry flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup Splenda granular
1/2 cup sliced almonds, chopped
3 large egg whites, you just need the whites
1/4 teaspoon cream of tartar
1 tablespoon sugar
1/3 cup light olive oil
1/4 cup egg substitute
1/3 cup plain fat-free yogurt
2 teaspoons vanilla extract
2 teaspoons grated orange zest
1/2 cup fresh orange juice

Steps:

  • Heat oven to 350ºF with rack in center of oven. Coat a 9" bundt pan with cooking spray then dust lightly with flour.
  • In a medium bowl, combine by whisking the flours, baking powder, baking soda, salt, Splenda and almonds.
  • In another bowl, whip the egg whites until foamy then add the cream of tartar. Beat until soft peaks form then add the sugar. Continue beating until stiff peaks form. Set aside.
  • In yet another bowl, a large one this time, combine the oil, egg substitute, yogurt, vanilla, orange zest and juice. Gently stir in the flour mixture. Stir a spoonful of the whipped egg whites into the batter to lighten then fold in the remaining.
  • Pour into prepared pan and bake for 25 minutes or until cake is springy to the touch and a toothpick inserted in the center comes out clean.
  • Cool in pan for 10 minutes before depanning & cooling completely on a rack.

Nutrition Facts : Calories 138.4, Fat 6.3, SaturatedFat 0.8, Cholesterol 0.1, Sodium 120.4, Carbohydrate 16.6, Fiber 1.5, Sugar 2.2, Protein 4

ORANGE CREAM CAKE



Orange Cream Cake image

Kids of all ages will enjoy the old-fashioned flavor of this super-moist cake topped with a soft light frosting. "This dessert reminds me of the frozen Creamsicles I enjoyed as a child," remarks Star Pooley of Paradise, California.

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 15 servings.

Number Of Ingredients 12

1 package lemon cake mix (regular size)
1 envelope unsweetened orange Kool-Aid mix
1 cup water
3 eggs
1/3 cup vegetable oil
2 packages (3 ounces each) orange gelatin, divided
1 cup boiling water
1 cup cold water
1 cup cold milk
1 teaspoon vanilla extract
1 pacakge (3.4 ounces) instant vanilla pudding mix
1 carton (8 ounces) frozen whipped topping, thawed

Steps:

  • In a large bowl, combine cake mix, Kool-Aid mix, water, eggs and oil; beat on low speed for 30 seconds. Beat on medium for 2 minutes. , Pour into an ungreased 13x9-in. baking pan. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Using a meat fork or wooden skewer, poke holes in cake. Cool on a wire rack for 30 minutes., Meanwhile, in a large bowl, dissolve one package of gelatin in boiling water. Stir in cold water. Pour over cake. Cover and refrigerate for 2 hours. , In a large bowl, combine the milk, vanilla, pudding mix and remaining gelatin; beat on low for 2 minutes. Let stand for 5 minutes; fold in whipped topping. Frost cake. Refrigerate leftovers.

Nutrition Facts :

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 CREAM CAKE I



Orange Cream Cake I image

Remember those yummy treats on a stick when you were a child? Frozen orange on the outside and creamy vanilla on the inside? Well, here's a cake that tastes just like those wonderful treats! Note: If you cannot find an orange cake mix, use a package of lemon cake mix and add 1 small envelope of orange drink mix powder.

Provided by Star Pooley and KC

Categories     Desserts     Cakes     Cake Mix Cake Recipes

Time 4h30m

Yield 18

Number Of Ingredients 6

1 (18.25 ounce) package orange cake mix
2 (3 ounce) packages orange flavored Jell-O® mix
1 (3.5 ounce) package instant vanilla pudding mix
1 cup milk
1 teaspoon vanilla extract
1 (8 ounce) container frozen whipped topping, thawed

Steps:

  • Bake cake as directed in a 9x13 inch pan. When done, use a meat fork to poke holes across the top of the entire cake. Allow to cool.
  • In a medium bowl, mix together 1 box gelatin, 1 cup hot water and 1 cup cold water. Pour over top of cake. Refrigerate for 2 to 3 hours.
  • Mix remaining box of gelatin, pudding mix, milk and vanilla together. Beat well. Fold whipped topping into this mixture, and spread on top of cake. Chill in refrigerator until serving.

Nutrition Facts : Calories 223.7 calories, Carbohydrate 38.8 g, Cholesterol 1.7 mg, Fat 6.7 g, Fiber 0.3 g, Protein 2.7 g, SaturatedFat 3.4 g, Sodium 307.6 mg, Sugar 28 g

ORANGE-ALMOND CAKE WITH BUTTERCREAM FROSTING



Orange-Almond Cake with Buttercream Frosting image

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Number Of Ingredients 2

2 recipes Orange Almond Cake with Swiss Meringue Buttercream ("Martha Bakes" variation)
3 recipes Buttercream Frosting

Steps:

  • Using a serrated knife, trim tops of 8-inch round cakes to make level. Place four strips of parchment paper around perimeter of a serving plate or lazy Susan. Place first layer on cake plate. Spread frosting over first layer with a small offset spatula so it extends just beyond edges.
  • Place remaining layer on top, bottom side up. Gently sweep away any loose crumbs with a pastry brush. Using an offset spatula, cover 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. Repeat process with 6-inch round cakes. Serve.

ORANGE AND ALMOND CAKE WITH MASCARPONE CREAM (FLOURLESS)



Orange and Almond Cake With Mascarpone Cream (flourless) image

Try this one when you are looking for something a bit unusual and out of the ordinary. A recipe by British chef Antony Worrall Thompson which I saw prepared on a BBC cooking program. I was intrigued by boiling then using the oranges whole, but admit that it makes for a well-flavored cake. I love the mascarpone cream as well because I cannot eat whipped cream but the mascarpone gives me very nearly the same mouth feel, and I find it delicious ! Preparation time includes the time to boil the oranges, but remember to PLAN in ADVANCE! As for the vanilla sugar, there are several recipes here on 'Zaar if you are unable to buy this at your local grocery.

Provided by FlemishMinx

Categories     Dessert

Time 3h

Yield 8 serving(s)

Number Of Ingredients 8

2 large oranges
200 g sugar
200 g ground almonds
1/2 teaspoon baking powder
6 eggs
1/2 lemon, juice only
250 g mascarpone
2 tablespoons vanilla sugar

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!

Nutrition Facts : Calories 319.5, Fat 16.5, SaturatedFat 2.1, Cholesterol 158.6, Sodium 75.6, Carbohydrate 36.4, Fiber 4.4, Sugar 30.8, Protein 10.6

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

ORANGE ALMOND COFFEE CAKE



Orange Almond Coffee Cake image

Sandra Lee shares a recipe. Be seduced with a rich, moist coffee cake topped with a combo of cream cheese and orange marmalade.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 50m

Yield 8

Number Of Ingredients 8

2 cups Original Bisquick™ mix
3/4 cup sugar
1/2 cup milk
1 large egg
1/2 cup sour cream
2 oz cream cheese, softened
2 tablespoons orange marmalade
1/4 cup sliced almonds

Steps:

  • Preheat oven to 350°. Spray a 9-inch round baking pan with nonstick cooking spray.
  • In a medium bowl, combine Bisquick mix and sugar. Add milk and egg, stirring until smooth. Stir in sour cream. Spoon mixture into prepared pan.
  • In a small bowl, combine cream cheese and orange marmalade. Spoon mixture by tablespoons evenly over batter; sprinkle evenly with almonds. Bake for 32 to 37 minutes, or until golden brown. Let cool for 10 minutes before cutting into wedges to serve.

Nutrition Facts : Calories 300, Carbohydrate 44 g, Cholesterol 45 mg, Fat 2, Fiber 1 g, Protein 5 g, SaturatedFat 5 g, ServingSize 1 serving, Sodium 410 mg, Sugar 24 g, TransFat 1 1/2 g

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  • 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. DO AHEAD Can be made 2 days ahead. Keep refrigerated.
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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
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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
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MOIST ALMOND AND ORANGE CAKES - RICARDO CUISINE
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. Insert 1 orange dice in the centre of each cake. Sprinkle with the almonds. Bake for about 20 minutes or until the cakes are light golden brown. Unmould and let cool.
From ricardocuisine.com
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ORANGE HONEY ALMOND CAKE - MAY I HAVE THAT RECIPE?
2014-09-08 Combine almond meal and baking powder in a bowl. Set aside. Combine eggs, sugar, honey, vanilla, and salt in a large bowl. Beat using an electric mixer for 3-4 minutes. Add orange zest and almond meal/baking powder mixture and mix until just combined. Fold in chopped pistachios and pour batter into greased pan.
From mayihavethatrecipe.com
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ORANGE ALMOND CAKE WITH CITRUS CRèME FRAICHE RECIPE
1 tsp icing sugar. 1/2 orange, finely zested. 6. 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. 400g …
From greatbritishchefs.com
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ORANGE-ALMOND CAKE | RECIPE | KITCHEN STORIES
Pre-heat oven to 170°C/340°F. Quarter oranges and remove seeds. Blend oranges with a hand blender in a large bowl, including skins. Add eggs and blend until smooth. In a separate large bowl, mix together ground almonds, sugar, baking soda, and baking powder. Add to wet ingredients and blend until batter is smooth.
From kitchenstories.com
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ORANGE ALMOND CAKE - LITTLE SWEET BAKER
2021-02-19 Preheat oven to 350F. Line an 8″ springform pan with parchment paper on the bottom and grease the sides and bottom of the pan. In a large bowl, whisk together the egg yolks, 1/4 cup granulated sugar, orange zest, vanilla extract, and almond extract. Add in the almond flour and baking powder and mix until combined.
From littlesweetbaker.com
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ALMOND CREAM CAKE {VELVETY FROM-SCRATCH CAKE W/ WHIPPED …
2015-02-06 Add the sugar to the butter and beat until fluffy (about another 1-2 minutes). In a small bowl, combine the flour (measured carefully*), salt and baking powder. Set aside. In another bowl, combine the milk and almond extract. Add the flour mixture to the butter/sugar mixture alternately with the milk.
From tastesoflizzyt.com
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ORANGE ALMOND CAKE WITH CREAM CHEESE ICING - ADVENTURES IN …
2020-03-12 Orange Almond Cake. Preheat oven to 350 degrees Fahrenheit. Grease and lightly flour 2 8-inch cake pans and line the bottoms with parchment paper rounds. In a medium bowl, mix together the all-purpose flour, almond flour, baking powder, salt, baking soda, and cinnamon until combined. Set aside.
From adventuresincooking.com
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ORANGE AND ALMOND CAKE - DONNA HAY
all-in-one crispy baked tacos. almond and blueberry smoothie. almond and haloumi crumbed schnitzels with creamed spinach. 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.
From donnahay.com.au
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AMAZING ORANGE ALMOND CAKE RECIPE - MOMSDISH
2021-08-29 Preheat the oven to 350°F. Grease a 9×3 in. round pan with butter and line it with parchment paper. In a small saucepan, cover an entire orange with water and bring to a boil. Reduce to medium heat and cook for 25 minutes, or until the rind turns soft (jump to the next step while the orange is boiling).
From momsdish.com
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ORANGE AND ALMOND CAKE WITH BASIL CREAM RECIPE - BBC FOOD
Blend 450g/1lb of chopped orange in a food processor to a purée. Add the sugar, eggs and ground almonds and blend until smooth. Spoon the mixture into …
From bbc.co.uk
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PALEO FRIENDLY MOIST ORANGE CAKE RECIPE - IRENA MACRI
2013-12-18 Instructions. Preheat oven to 170°C/340°C. Brush a round 22cm (base measurement) springform pan with coconut oil (butter, ghee or macadamia oil are also fine) to lightly grease. Line base with non-stick baking paper, use scissors to cut it into a round shape. Place orange and banana in a blender or a food processor.
From irenamacri.com
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ALMOND CREAM CAKE {HOMEMADE CAKE WITH WHIPPED FROSTING}
2018-04-08 Add the sugar to the butter and beat until fluffy (about another 1-2 minutes). In a small bowl, combine the flour (measured carefully*), salt and baking powder. Set aside. In another bowl, combine the milk and almond extract. Add the flour mixture to the butter/sugar mixture alternately with the milk.
From thebestcakerecipes.com
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ORANGE-ALMOND CREAM CAKE RECIPE - FOOD NEWS
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. Donna Hay kitchen tools, homewares, books […]
From foodnewsnews.com
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ORANGE ALMOND CAKE | EASY CAKE RECIPE - KLARA`S LIFE
2019-01-29 Abrasion of a organic Orange. serve. 150 ml cold oat cream / soy cream / whipped cream. optional: 1 tbsp sugar. Preheat the oven to 180 ° C. Grease a 20 cm cake pan and dust with flour. Mix the flour, ground almond, baking powder, orange peel and sugar in a mixing bowl. Add butter, orange juice, baking soda and vinegar and mix quickly.
From klaraslife.com
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ORANGE ALMOND CAKE | EMERILS.COM
Prepare a 9-inch springform pan by butter the bottom and sides with 1 tablespoon of butter. Line the bottom of the pan with parchment paper cut to fit. Pour the batter into the pan. Sprinkle the pistachios around the outside edge of the pan. Bake for 35 to 40 minutes and until the cake springs back when lightly touched.
From emerils.com
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BEST ALMOND FLOUR ORANGE CAKE RECIPE - KETO DIET YUM
2021-05-17 How to Make Keto Almond Flour Orange Cake. To get started, preheat your oven to 350 degrees Fahrenheit. Line a loaf pan with baking paper and then lightly grease it and dust with almond flour. Next, grab a large mixing bowl and combine the dry ingredients. Mix the almond flour, Erythritol, baking powder, baking soda and salt until well combined.
From ketodietyum.com
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ORANGE AND ALMOND CAKE RECIPE - GREAT BRITISH CHEFS
In a large bowl or food mixer, whisk the eggs, sugar, baking powder and ground almonds together for 2 minutes. Add in the orange pulp and whisk again for another minute. Line a 22cm round cake tin with baking parchment then pour in the cake batter. Bake on …
From greatbritishchefs.com
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ORANGE ALMOND CAKE RECIPE
2021-05-07 Unsalted butter, room temperature. 6 navel or other sweet oranges. 1 1/2 teaspoons baking powder. 1/2 teaspoon salt. 2 cups sugar. 6 large eggs. 1 3/4 cups finely ground blanched almonds (about 6 ounces)
From melodyofcake.com
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Top Asked Questions

How to bake almond cake with orange chunks?
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.
How do you make orange cake mix?
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.
How to make almond cake with almonds?
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.
How many calories are in an orange and almond cake?
A Healthy Sugar Free Orange and Almond Cake! Using no refined sugars in this recipe, and at 113 calories per serve and 5 grams of protein, you’ll never eat ordinary orange and almond cake again!

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