The Orange Almond Cake You Should Make This Weekend Recipes

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.

ORANGE ALMOND CAKE

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.

ORANGE ALMOND CAKE

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

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.

ORANGE ALMOND POUND CAKE

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.

ALMOND ORANGE CAKE

Steps:

• Heat oven to 350 degrees, and spray a 9-inch springfoam pan with cooking spray.
• In a blender, place the 1 cup of slivered almonds, cover and process till almonds are finely ground.
• In a large bowl, beat almonds, and remaining cake ingredients except for marmalade with mixer on low speed for 30 seconds scraping bowl constantly.
• Beat on high speed for 3 minutes, scraping bowl occasionally, then pour batter into pan.
• Bake 45-55 minutes or til top is evenly dark golden brown and cake springs back wheh touched lightly in center.
• Cool in pan for 10 minutes.
• Remove side of pan, and spread marmalade over top of cake.
• Cool for 1 hour.
• In chilled small bowl, beat whipping cream, an 2 tablespoons sugar on high speed until soft peak forms.
• Spoon whipped cream around edge of cake, and sprinkle 1/3 cup almonds over whipped cream.
• Refrigerate, and garnish with orange twist.