ORANGE-ALMOND CAKE WITH CHOCOLATE ICING
Categories Cake Food Processor Mixer Chocolate Dessert Bake Orange Almond Birthday Bon Appétit Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Serves 10
Number Of Ingredients 16
Steps:
- Preheat oven to 350°F. Butter three 9-inch-diameter cake pans with 1 1/2-inch-high sides. Dust with flour; tap out excess. Using vegetable peeler, remove peel (orange part only) in strips from oranges. Coarsely chop enough peel to measure 1/2 cup. Combine flour, 1 cup almonds, baking powder and salt in processor; blend until finely ground. Transfer to medium bowl. Place 2 cups sugar and orange peel in processor; blend until peel is finely minced.
- Using electric mixer, beat butter in large bowl until blended. Add sugar mixture and beat until fluffy. Beat in eggs 1 at a time. Mix milk and both extracts in small bowl. On low speed, beat flour mixture into egg mixture alternately with milk mixture in 3 additions each. Divide batter among prepared pans.
- Bake cakes until tester inserted into center comes out clean, about 25 minutes. Cool cakes in pans on racks 5 minutes. Turn cakes out onto racks and cool completely. Boil 1 1/2 cups fresh orange juice and remaining generous 1 tablespoon sugar in small saucepan until reduced to 1/2 cup, about 8 minutes. Brush warm juice mixture over tops of cooled cakes.
- Place 1 cake layer, orange syrup side up, on cake platter. Spread 1 cup Chocolate Icing over. Top with second cake layer, then 1 cup icing. Top with third cake layer, syrup side up. Spread remaining icing over top and sides of cake. (Can be prepared 1 day ahead. Cover with cake dome and store at room temperature.) Arrange additional almonds, orange triangles and mint leaves around top edge of cake. Slice cake and serve.
FLOURLESS CHOCOLATE-ORANGE ALMOND CAKE
This flourless chocolate-orange almond cake is bittersweet in the best way.
Categories Cake Chocolate Egg Dessert Bake Passover Orange Almond Vanilla Kosher Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free
Yield Makes 8 to 10 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F. Brush bottom of 10-inch-diameter springform pan generously with margarine. Blend almonds and 1/4 cup sugar in processor until almonds are finely ground. Add chocolate; blend until chocolate is finely ground, scraping sides and bottom of bowl occasionally.
- Whisk cocoa, orange juice, and orange peel in small bowl until smooth. Combine egg yolks and 1/2 cup plus 2 tablespoons sugar in large bowl. Scrape in seeds from vanilla bean. Using electric mixer, beat until yolk mixture is very thick, about 4 minutes. Beat in cocoa mixture. Fold in ground-almond mixture. Using clean dry beaters, beat egg whites and salt in another large bowl until soft peaks form. Gradually add 2 tablespoons sugar, beating until whites are stiff but not dry. Fold whites into chocolate batter in 3 additions. Transfer to prepared pan.
- Bake cake until tester inserted into center comes out clean, about 40 minutes. Cool cake completely in pan on rack. (Can be made 1 day ahead. Cover with foil; store at room temperature.)
- Cut around cake in pan; release sides. Cut cake into wedges. Transfer to plates. Place scoop of sorbet alongside.
NIGELLA LAWSON FLOURLESS CHOCOLATE ORANGE CAKE
From the chocolate cake chapter in her book 'Feast'. This is one of the best chocolate cakes I have ever made. I sometimes add the juice and zest of half a lemon to the batter.
Provided by Flowerfairy
Categories Dessert
Time 3h15m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 8
Steps:
- Put the whole orange or oranges in a pan with some cold water, bring to the boil and cook for 2 hours or until soft.
- Drain, and when cool, cut the oranges in half and remove any big pips.
- Then pulp everything - pith, peel and all - in a food processor.
- Preheat the oven to gas mark 4/180°C Butter and line a 20cm springform tin.
- Add the eggs, baking powder, bicarbonate of soda, almonds, sugar and cocoa to the orange in the food processor. Run the motor until you have a cohesive cake mixture, but slightly knobbly with the flecks of puréed orange.
- Pour and scrape into the cake tin and bake for an hour, by which time a cake tester should come out pretty well clean. Check after 45 minutes because you may have to cover with foil to prevent the cake burning before it is cooked through, or indeed it may need a little less than an hour; it all depends on your oven.
- Leave the cake to get cool in the tin, on a cooling rack. When the cake is cold you can take it out of the tin. Decorate with strips of orange peel or coarsely grated zest if you so wish, but it is darkly beautiful in its plain, unadorned state.
CHOCOLATE ALMOND CAKE
Fluffy white homemade frosting tops this rich chocolate almond cake. Sliced toasted almonds on top add a little crunch. -Sherri Gentry, Dallas, Oregon
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 16 servings.
Number Of Ingredients 18
Steps:
- In a large bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Add sour cream and extracts; mix well. Combine flour, cocoa, baking soda and salt; add to the creamed mixture alternately with buttermilk, beating well after each addition. , Pour into a greased 10-in. fluted tube pan. Bake at 350° until a toothpick inserted in the center comes out clean, 50-55 minutes. Cool for 10 minutes before removing from pan to a wire rack to cool completely. , For frosting, cream butter, sugar and extracts in a small bowl until smooth. Add milk until frosting reaches desired spreading consistency. Spread over cake. Decorate with almonds.
Nutrition Facts : Calories 370 calories, Fat 15g fat (9g saturated fat), Cholesterol 68mg cholesterol, Sodium 386mg sodium, Carbohydrate 55g carbohydrate (39g sugars, Fiber 1g fiber), Protein 4g protein.
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
FLOURLESS CHOCOLATE-ORANGE ALMOND CAKE
One of my friend's has celiac disease and cannot eat anything with gluten. Unfortunately for her, this usually means she cannot enjoy a lot of foods, particularly desserts, at gatherings. I made this cake with her in mind for our holiday party. It is rather time-consuming but definately worth it! The cake was rich and decadent and my friends really enjoyed it.
Provided by RunninLion
Categories Dessert
Time 1h40m
Yield 16 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F. Brush bottom of 10-inch springform pan generously with butter or margarine.
- Blend almonds and 1/4 cup sugar in food processor until almonds are finely ground. Add chocolate; blend until chocolate is finely ground.
- Whisk cocoa, orange juice and orange peel in small bowl until smooth.
- In another bowl, combine egg yolks and 1/2 cup + 2 Tbs. sugar. Scrape in seeds from vanilla bean.
- Using an electric mixer, beat until yolk mixture is very thick, about 4 minutes.
- Beat in cocoa mixture. Fold in ground-almond mixture.
- Using clean dry beaters, beat egg whites and salt in another large bowl until soft peaks form. Gradually add 2 Tbs. sugar, beating until whites are stiff but not dry.
- Fold whites into chocolate batter in 3 additions. Transfer to prepared pan.
- Bake cake until tester inserted into center comes out clean, about 40 minutes.
- Cool cake completely in pan on rack. If making a day ahead of time, cover with foil and store at room temperature.
ORANGE-SCENTED CHOCOLATE ALMOND CAKE KIRKGAARD
A small slice of this delightfully dense chocolate cake goes a long way.
Provided by Jennifer Kirkgaard
Number Of Ingredients 13
Steps:
- In a double boiler or metal bowl set over a saucepan of barely simmering water combine chocolate and cream, stirring frequently until melted and smooth. Remove double boiler or bowl from heat and cool mixture. Chill filling 1 hour. Filling may be prepared up to this point 1 day ahead and chilled, covered.
- Preheat oven to 325° F. Line a buttered 8-inch round cake pan with wax paper and butter paper. Dust pan with flour, knocking out excess flour.
- On a baking sheet bake bread in oven until dry, about 5 minutes, and cool bread. In a food processor grind bread fine.
- In a double boiler or metal bowl set over a saucepan of barely simmering water melt chocolate and 1/2 stick butter, stirring occasionally until smooth, and remove double boiler or bowl from heat. In a bowl whisk together bread crumbs, ground almonds, and cocoa powder.
- In a large bowl with an electric mixer beat together remaining 1/2 stick butter and 1/3 cup sugar until light and fluffy. Beat in yolks, 1 at a time, beating well after each addition. Beat in chocolate mixture, zest, and bread crumb mixture until batter is smooth.
- In another large bowl with cleaned beaters beat whites on low speed until frothy. Increase speed to medium and beat until they just hold soft peaks. Gradually add remaining 1/3 cup sugar and beat on high speed until stiff and glossy. Stir one fourth meringue into batter to lighten and fold in remaining meringue gently but thoroughly. Pour batter into pan, smoothing top, and bake in middle of oven 45 to 50 minutes, or until a tester comes out clean. Cool cake in pan on a rack 5 minutes and invert cake onto rack to cool completely.
- In cleaned bowl with cleaned beaters beat filling until light and creamy, about 2 minutes.
- In a double boiler or metal bowl set over a saucepan of barely simmering water combine glaze ingredients, stirring until smooth.
- Cut cake in half horizontally. On a cake plate spread filling between layers. Spread glaze over cake. Chill cake at least 1 hour and up to 4 before serving.
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
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
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
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
ORANGE AND ALMOND CAKE WITH MASCARPONE CREAM (FLOURLESS)
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
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
HELEN NASH'S CHOCOLATE ALMOND CAKE
Freshly squeezed orange juice is the surprising ingredient in this simple, family friendly Passover cake from the book "Helen Nash's Kosher Kitchen."
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Number Of Ingredients 14
Steps:
- Heat oven to 300 degrees. Grease the bottom and sides of a 10-inch springform pan with margarine. Line the pan with parchment paper, and grease the parchment. Dust pan with 1 tablespoon potato starch; shake out excess.
- Fill a small saucepan with water, and bring to a boil. Reduce heat, and allow water to simmer. Place chocolate in a small heatproof bowl, and set over saucepan. Stir chocolate until melted, and set aside to cool.
- In the bowl of an electric mixer, cream 1 cup margarine on medium speed, and add sugar gradually until the mixture is pale and bubbles appear, about 10 minutes.
- Add egg yolks one at a time, beating well after each addition. Lower the speed, and beat in cooled chocolate and orange juice. With a large rubber spatula, mix in cocoa powder, cognac, 1 1/2 teaspoons potato starch, lemon zest, orange zest, vanilla, and ground almonds.
- In a clean dry bowl, beat egg whites on high speed until stiff. Fold half of the egg whites into the chocolate mixture with a rubber spatula. Repeat with another quarter of the egg whites, then reverse the process, pouring the batter over remaining whites. Gradually fold together until egg whites are completely incorporated.
- Pour batter into prepared pan, and smooth the top. Bake until a cake tester or toothpick inserted in the center of the cake comes out slightly sticky, about 1 hour. Cool completely, and refrigerate overnight.
- To serve, run a small, sharp knife around sides to loosen, and carefully remove springform ring. Transfer to a serving plate, dust with Passover powdered sugar, and garnish with sliced almonds. Note: This recipe has been adapted from Helen Nash's original to make one cake. To make two smaller cakes, prepare two 9-by-1 1/2-inch round cake pans, and divide the batter between them.
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