Walnut And Almond Cake With Orange Syrup Recipes

WALNUT AND ALMOND CAKE WITH ORANGE SYRUP

Steps:

• Preheat oven to 350°F. Butter and flour 13x9x2-inch metal baking pan. Bring 1 cup sugar, 1 cup water and 1/2 tablespoon orange peel to boil in heavy small saucepan, stirring often; boil 2 minutes. Refrigerate syrup uncovered.
• Finely grind all nuts, zwieback, cinnamon, and 1/3 cup sugar in processor. Using electric mixer, beat egg yolks, vanilla, 1/3 cup sugar, and remaining 1 tablespoon orange peel in large bowl until very thick, about 4 minutes. Using clean beaters, beat whites and salt in another large bowl to soft peaks. Gradually add 1 cup sugar; beat until stiff but not dry. Fold whites into yolk mixture, then fold in nut mixture. Transfer batter to prepared pan.
• Bake cake until tester inserted into center comes out clean, about 50 minutes. Spoon cold syrup over hot cake. Cool completely. Cover; let stand up to 1 day. Cut into squares or diamonds.

ORANGE-ALMOND CAKE

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.

WALNUT AND ALMOND CAKE WITH ORANGE SYRUP

Steps:

• Preheat oven to 350°F.
• Butter and flour 13x9x2-inch metal baking pan. Bring 1 cup sugar, 1 cup water and 1/2 tablespoon orange peel to boil in heavy small saucepan, stirring often; boil 2 minutes. Refrigerate syrup uncovered.
• Finely grind all nuts, graham cracker crumbs, cinnamon, and 1/3 cup sugar in processor. Using electric mixer, beat egg yolks, vanilla, 1/3 cup sugar, and remaining 1 tablespoon orange peel in large bowl until very thick, about 4 minutes. Using clean beaters, beat whites and salt in another large bowl to soft peaks. Gradually add 1 cup sugar; beat until stiff but not dry. Fold whites into yolk mixture, then fold in nut mixture. Transfer batter to prepared pan.
• Bake cake until knife inserted into center comes out clean, about 50 minutes. Spoon cold syrup over hot cake. Cool completely. Cover; let stand up to 1 day. Cut into squares or diamonds.

ORANGE-WALNUT CAKE

Steps:

• Preheat oven to 375 degrees. Brush cake pan with oil, line bottom with parchment; oil and flour parchment and pan. Place walnuts in food processor and pulse until finely ground (be careful not to overprocess); set aside.
• In a large bowl, whisk together orange zest, flour, baking powder, salt, and ground walnuts. Make a well in the center of flour mixture and stir in eggs, brown sugar, orange juice, and oil until just moistened; do not overmix.
• Pour batter into prepared pan and bake until a toothpick inserted in the center of the cake comes out clean, 40 to 45 minutes. Let cool in pan 10 minutes; transfer to a cooling rack to cool completely.
• In a small bowl, stir together yogurt and confectioners' sugar. Before serving, dust cake with confectioners' sugar. Serve with sweet yogurt garnished with orange zest, if desired.

ORANGE AND ALMOND CAKE WITH ORANGE SYRUP

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.

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.

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:

• 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.