Flourless Orange And Almond Cake Food

ORANGE AND ALMOND CAKE WITH MASCARPONE CREAM (FLOURLESS)

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!

FLOURLESS CHOCOLATE & ALMOND CAKE

Steps:

• Heat the oven to 180C/160C fan/ gas 4 and line the base of a 20cm springform tin with baking parchment. Melt the chocolate and butter in a heatproof bowl set over a pan of just-simmering water, or in the microwave in 20-second bursts. Stir, then leave to cool slightly.
• Meanwhile, tip the eggs and sugar into a second bowl and beat with an electric whisk for 4-5 mins, or until thick and creamy. Add the mascarpone or soft cheese and vanilla, and continue to beat until everything is combined. Lightly fold in the cooled melted chocolate mixture until everything is one even colour, then fold in the almonds. Sift over the cocoa powder and a small pinch of salt, and fold in to combine.
• Scrape the cake batter into the prepared tin. Put the tin on a baking tray and bake for 35-40 mins until the cake is puffed up and has cracked on top. Remove from the oven and leave to cool in the tin for 30-40 mins - it will deflate as it cools. Serve warm as a chocolate pudding, or leave to cool completely and enjoy as a fudgy brownie cake. Dust with extra cocoa powder before serving.

SPANISH ORANGE AND ALMOND CAKE

Steps:

• Prep:1hr › Cook:55min › Ready in:1hr55min Put the chopped oranges in a small saucepan, discarding any pips. Add 1 tbsp water, then cover and cook gently for 30 minutes or until the oranges are soft and excess liquid has evaporated. Leave to cool.
• Preheat the oven to 180ºC (350ºF, gas mark 4). Line the bottom and sides of a 23 cm (9 in) springform cake tin with baking parchment. Finely chop the oranges in a food processor or blender, or with a large knife. Put the egg whites in a large bowl and whisk until they form stiff peaks. Gradually whisk in half the caster sugar, then whisk for 1 minute. Using the same whisk, whisk the egg yolks with the remaining caster sugar in another bowl for 2-3 minutes or until pale and quite thick. Whisk in the finely chopped oranges, then carefully fold in the ground almonds.
• Stir in 3 spoonfuls of the whisked egg white to loosen the mixture, then gently fold in the remaining whites with a large metal spoon. Transfer the mixture to the prepared tin and level the top. Sprinkle with the flaked almonds.
• Bake for 50-55 minutes or until the cake is golden and a skewer inserted in the centre comes out clean. Check the cake after 20 minutes and again at 30 minutes, and cover lightly with foil if it is browning too quickly. Leave the cake to cool in the tin, then turn it out, peel away the lining paper and transfer to a serving plate. Dust with icing sugar before serving. The cake can be kept in an airtight tin for up to 2 days.

ALMOST FLOURLESS ORANGE AND ALMOND CAKE WITH MARMALADE

Steps:

• 1. Preheat oven to 350. Grease an 8 in springform pan and line it with wax paper.
• 2. Put the orange in a pan, cover with water and simmer for 1 hour (or microwave for 25 min) until soft. Cut the orange in half, remove the seed and puree in food processor.
• 3. Beat the eggs and sugar until pale and thick. Fold in the flour, baking powder, almonds ad orange puree. Pour into the pan and bake for one hour.
• 4. Melt the marmalade in a small pan, then pour through a fine sieve, pressing to get all the juices out. Spread the rind free juice over the cake.
• 5. When cool, sift the confectioners sugar over the cake. Mix whipped cream with the orange rind and serve alongside.