CLAUDIA RODEN'S ORANGE AND ALMOND CAKE
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
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 CAKE
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
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 WITH GLACE ORANGES & SYRUP
This is one of those 'good news' and 'bad news' recipes. The bad news is this cake takes a lot of time to make. The good news is that it isn't actually difficult - just time-consuming. The bad news is that it's quite expensive. The good news is that it's really worth it for a special occasion. To make it easy on yourself, prepare it over two days. The glace oranges have to be soaked overnight, so I'd prepare them, boil the oranges and make the syrup on one day, then make the cake and finish the glace oranges the next day, and serve the cake on the third day. I think it's probably better for keeping in the fridge for a day before it's served. I was really, really sceptical about making this cake, but did it because a friend particularly wanted it for her birthday. To my surprise it turned out dense and moist and delicious and full of orangey flavour. It was a real hit. It's actually not the most attractive cake in the world when you take it out of the oven, but add the glace oranges to the top (buy them if you don't want to make them yourself) and it comes up quite presentable. Served with the Orange and Sauternes Sauce and a dollop of thick cream you'll forget all about what a pain it was to make. :-) In fact, my friend says her neighbour turned up at breakfast time the next day asking if there was any more of 'that cake' left! This recipe is adapted from one that appeared in Australia's "Better Homes and Gardens" magazine. The syrup recipe is pinched from Chrissyo's Orange and Almond Cake Recipe #38551 .
Provided by Kookaburra
Categories Dessert
Time 5h
Yield 14 serving(s)
Number Of Ingredients 13
Steps:
- To prepare the oranges for the cake: Place the oranges into a large saucepan (I used a stockpot, but something the size of a Dutch Oven would do), cover oranges with hot water from the tap, place on a medium heat, and bring water up to boiling point.
- I had a problem with the oranges floating, so I placed a heatproof glass pie plate on top to keep them submerged.
- Reduce heat and simmer oranges for 40-50 minutes or until the skin is very tender - your fingernail should easily penetrate the skin.
- Check water from time to time and top up if necessary.
- Remove oranges from pan and allow to cool, then cut oranges into quarters, remove any seeds, and leave on a plate, uncovered, at room temperature, to dry a little for 1-2 hours.
- Now, unless you're going to make the cake immediately, place the orange quarters into a sealed container and store in the refrigerator until needed.
- To make the syrup: The syrup will keep so it can be made well ahead.
- Just place the orange juice, sugar and sauternes in a saucepan over a medium heat and stir until the sugar dissolves.
- Reduce the heat and simmer for 20 minutes until the liquid is reduced by half.
- From time to time, and especially at the end, scrape off any scum that forms on the top.
- Pour into a heat proof jug or jar, cool, cover and refrigerate until needed.
- Note: the syrup is supposed to thicken as it cools, but don't expect a thick syrup.
- To make the glace oranges: Remove any seeds from the orange slices and arrange them (with the rind still on) in a large, shallow, heatproof container.
- Cover oranges with boiling water and allow to stand at room temperature overnight.
- The next day, drain the oranges.
- In a large frying pan, place the sugar, water and vanilla bean and stir over a low heat until the sugar dissolves.
- Now, add the orange slices in a single layer, and simmer, uncovered over a low heat for an hour.
- Remove oranges and arrange in one layer on a plate and cover with the syrup. Cover and keep in the refrigerator until you want to decorate the cake - I did this just prior to serving it.
- If you find, as I did, the syrup went toffee-ish and the oranges stuck to the plate after keeping, just whack it, uncovered, into the microwave for a minute or so to melt the syrup.
- To make the cake: Spray a 22cm (9") springform tin with a double layer of silicone (baking) paper.
- Preheat oven to 170°C.
- Now, put the boiled orange quarters (peel and all) into a food processor and pulse until quite smooth - you won't get it completely smooth, but do your best.
- Add the eggs and pulse again, trying to get the smoothest mixture possible.
- Add the sugar, the flour (if using), the baking powder and as much of the almond meal as you can without overloading your food processor and pulse until you have a smooth batter.
- If necessary, pour batter into a big mixing bowl and stir in the rest of the almond meal.
- Pour the batter into the prepared tin and bake at 170C for 45-50 minutes or until a skewer, inserted in the centre, comes out clean.
- Allow to cool a little, then release the springform pan, and invert the cake onto a dinner plate and carefully remove the baking paper from the base and sides.
- Invert back onto another plate, allow to cool, then cover and refrigerate until needed.
- To decorate cake: Use your own judgement, but this is what I did.
- Pour a couple of tablespoons of the sauce over the top of the cake and smooth with the back of a spoon.
- Cut some of the glace orange slices into halves and arrange around the outside of the cake.
- Leave three or four slices whole, cut halfway through and then 'twist' to sit upright in a circle in the centre of the cake.
- Using a pastry brush, use the syrup from the glace oranges to glaze the sides of the cake - microwave the syrup briefly to bring it back to liquid consistency if necessary.
- Tuck some pretty flowers (I used daisies) amongst the oranges on top of the cake.
- To serve: Serve small slices (it's rich) with the syrup (cold or at room temperature) and a dollop of thick cream.
- Swear never to make this cake again!
Nutrition Facts : Calories 403.8, Fat 14.9, SaturatedFat 1.6, Cholesterol 90.6, Sodium 70.3, Carbohydrate 63.4, Fiber 4.4, Sugar 57.4, Protein 8.8
ORANGE-ALMOND CAKE
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
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 AND ALMOND CAKE WITH ORANGE SYRUP
Make and share this Orange and Almond Cake with Orange Syrup recipe from Food.com.
Provided by Chrissyo
Categories Dessert
Time 3h30m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Grease and lightly flour a 23cm springform cake tin.
- Place the whole oranges in a medium saucepan, cover with water and boil for 2 hours, topping up with more water as it evaporates.
- Remove the oranges.
- Preheat the oven to 180C.
- Cut the oranges into quarters and place in a food processor.
- Blend until smooth, then cool thoroughly.
- Place the egg yolks, orange liqueur and caster sugar in a large bowl and beat until smooth, then stir in the orange puree and mix well.
- Whisk the egg whites in a dry bowl until firm peaks form.
- Add the almonds and baking powder to the orange mixture, stir together well, then carefully fold in the eggwhites.
- Gently pour into the cake tin and bake on the middle shelf of the oven for 1 hour.
- Cool the cake in the tin, then transfer to a serving plate.
- To make the syrup: place the orange juice, sugar and sauterne in a saucepan over medium heat and stir until the sugar dissolves.
- Reduce the heat and simmer for 20 minutes or until reduced by half.
- Skim off any scum that forms on the surface.
- The syrup will thicken as it cools.
- To serve, cut the cake into wedges, top with the candied orange, or rind and drizzle the syrup over.
- Serve with cream.
Nutrition Facts : Calories 648.7, Fat 30.5, SaturatedFat 3.5, Cholesterol 211.5, Sodium 132.3, Carbohydrate 83.2, Fiber 7.1, Sugar 72, Protein 17.9
More about "orange and almond cake with orange syrup recipes"
ORANGE AND ALMOND LOAF CAKE | DESSERT RECIPES | WOMAN & HOME
From womanandhome.com
FLOURLESS ORANGE AND ALMOND CAKE (GF) - SPRINKLES AND SPROUTS
From sprinklesandsprouts.com
ORANGE ALMOND CAKE RECIPE - TARTISTRY.COM DESSERTS
From tartistry.com
ORANGE AND ALMOND LOAF CAKE WITH MAPLE SYRUP RECIPE - GOODTO
From goodto.com
ORANGE ALMOND CAKE - SUNCAKEMOM
From suncakemom.com
ORANGE POUND CAKE WITH ORANGE SYRUP AND ORANGE GLAZE
From gonnawantseconds.com
ALMOND CAKE WITH CITRUS SYRUP RECIPE - PETER HOFFMAN - FOOD
From foodandwine.com
MOIST ORANGE AND ALMOND CAKE – FLOURLESS - RECIPE …
From recipewinners.com
ALMOND AND ORANGE SYRUP CAKE | THE ENGLISH KITCHEN
From theenglishkitchen.co
ORANGE AND ALMOND CAKE RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
THE BEST ORANGE AND ALMOND SYRUP CAKE - GLUTEN FREE - JUST A …
From justamumnz.com
ORANGE AND ALMOND SYRUP CAKE: RACHEL ALLEN - RTE.IE
From rte.ie
ALMOND ORANGE CAKE (GLUTEN-FREE) - A BAKING JOURNEY
From abakingjourney.com
AMAZING ORANGE ALMOND CAKE RECIPE - MOMSDISH
From momsdish.com
TRADITIONAL GREEK ORANGE CAKE WITH SYRUP (PORTOKALOPITA)
From mygreekdish.com
ORANGE ALMOND SYRUP CAKE RECIPE - ALDI.COM.AU
From aldi.com.au
ORANGE AND ALMOND CAKE | GLUTEN FREE RECIPES | SBS FOOD
From sbs.com.au
CLAUDIA RODEN’S ORANGE AND ALMOND CAKE - END OF THE FORK
From endofthefork.com
PERSIAN LOVE CAKE | SILK ROAD RECIPES
From silkroadrecipes.com
BEST ORANGE ALMOND CAKE RECIPE - BAKE WITH SHIVESH
From bakewithshivesh.com
ORANGE AND ALMOND SYRUP CAKE - BETTER HOMES AND …
From bhg.com.au
OTTOLENGHI’S ORANGE AND ALMOND SYRUP CAKE – A BIRTHDAY TREAT
From thecottageloaf.com
ORANGE ALMOND SYRUP CAKE RECIPE - ALDI
From aldi.com.au
WHOLE ORANGE CAKE - RIND AND ALL! | RECIPETIN EATS
From recipetineats.com
FRENCH ORANGE AND ALMOND CAKE - FOOD AND JOURNEYS®
From foodandjourneys.net
ORANGE AND ALMOND CAKE WITH ORANGE SYRUP - HENLEY SQUARE …
From henleysquarefoodland.com.au
ORANGE AND ALMOND CAKE - BAKING RECIPES - COUNTRYLIVING.COM
From countryliving.com
ORANGE ALMOND SYRUP CAKE RECIPE - ALDI
From aldi.com.au
MICHEL ROUX JR.'S ALMOND AND ORANGE CAKE RECIPE - GOODTO
From goodto.com
ORANGE, ALMOND POLENTA CAKE WITH PANFORTE SYRUP - THE CHIAPPAS
From thechiappas.com
ORANGE HONEY ALMOND CAKE - MAY I HAVE THAT RECIPE?
From mayihavethatrecipe.com
BEST ALMOND ORANGE BLOSSOM CAKE RECIPE - HOW TO MAKE …
From food52.com
NEVEN'S FLOURLESS ORANGE AND ALMOND CAKE - RTE.IE
From rte.ie
ORANGE-ALMOND CREAM CAKE RECIPE | BON APPéTIT
From bonappetit.com
ANNABEL LANGBEIN’S GLUTEN-FREE ORANGE AND ALMOND CAKE RECIPE
From nzherald.co.nz
MINI ORANGE AND ALMOND BUNDT CAKES WITH ORANGE SYRUP - CRUSH …
From crushmag-online.com
PLUM, ORANGE & ALMOND CAKE | SPC
From spc.com.au
ORANGE SYRUP CAKE WITH ALMOND MEAL RECIPES
From findrecipes.info
YOGURT ALMOND CAKE WITH ORANGE-CARDAMOM SYRUP GLAZE
From nowyourecooking.ca
ORANGE ALMOND CAKE - PRETTY. SIMPLE. SWEET.
From prettysimplesweet.com
SPICED ORANGE, ALMOND & COCONUT CAKE WITH A STICKY JAGGERY …
From tanyazouev.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love