WHOLE ORANGE CAKE - FLOURLESS
Recipe video above. This is a wonderful moist cake that's bursting with orange flavour in a way that you can only achieve using whole oranges - rind and all! Boiling the oranges removes the bitterness from the pith (white part). You still get the fainest whiff of bitterness in the finshed cake - but it's actually pleasant and reminds you that you're eating real oranges!It's a terrific and easy cake that's perfect to take to any gatherings since it's also gluten-free and everyone can eat it. The nutty almond flavour is wonderful, and keeps it ultra-moist.Makes 1 x 23cm 9" cake 4 cm / 1.6" high, or 2 x 20cm/8" cakes 3cm / 1.2" high.
Provided by Nagi
Categories Cakes
Number Of Ingredients 5
Steps:
- Boil 10 minutes: Place oranges in a pot and cover with cold water. Bring to the boil over medium high heat. Boil for 10 minutes and drain.
- Repeat x 2: Put oranges back in the pot, cover with cold water and boil again for 10 minutes. Drain, then repeat once more (ie. boil oranges 3 x 10 minutes). Shortcut: Boil 40 minutes without draining, keeping an eye on water level. (Note 4)
- Chop: Rinse oranges, then cool slightly so you can handle them. Slice into 1cm / 1/4" slices then dice, removing any seeds. Cool completely.
- Preheat oven: Preheat oven to 160°C/320°F (140°C fan). Grease and line a 23cm/9" cake pan with baking/parchment paper. (Note 5)
- Blitz oranges: Place chopped oranges in a food processor (Note 6). Blitz on high for 4 x 10 second bursts, scraping down the sides in between, until it's pureed into a marmalade consistency with only a few visible bits of rind remaining. It does not need to be completely smooth.
- Blitz in remaining ingredients: Add almond meal, eggs, baking powder and sugar. Blitz for 5 - 10 seconds on high until combined.
- Bake 60 minutes: Pour into prepared cake pans. Bake 60 minutes until the surface is golden and a toothpick inserted into the centre comes out clean.
- Cool: Cool fully in cake pan. Unless using loose base pan, cover surface with baking paper to help you turn it out (cake is sticky so may stick to your hand and tear surface otherwise.)
- Serve: Decorate as desired - I used slices of fresh oranges, rind strips and sprigs of flowers. A dusting of icing sugar / powdered sugar is also lovely. Cut, then serve! See Note 7 for suggestions.
Nutrition Facts : Calories 268 kcal, Carbohydrate 32 g, Protein 8 g, Fat 14 g, SaturatedFat 2 g, Cholesterol 82 mg, Sodium 32 mg, Fiber 4 g, Sugar 26 g, ServingSize 1 serving
GLUTEN-FREE BLUEBERRY CAKE
This is a gluten-free blueberry cake version that is light and fluffy, with a great texture--just how gluten-free should taste!
Provided by Jessi
Categories Desserts Fruit Dessert Recipes Blueberry Dessert Recipes
Time 1h45m
Yield 12
Number Of Ingredients 18
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Coat a 9-inch springform pan with cooking spray.
- Whisk together 1 cup sorghum flour, brown rice flour, potato starch, tapioca starch, baking powder, xanthan gum, baking soda, and kosher salt in a large bowl; make a well in the center.
- Whisk together buttermilk, sugar, canola oil, eggs, egg whites, and lemon zest in a medium bowl. Pour buttermilk mixture into the well of the flour mixture and stir to combine batter; do not overmix.
- Toss blueberries with 1 tablespoon sorghum flour in a medium bowl until evenly coated. Fold all but 1/2 cup blueberries into batter. Spread evenly into the prepared pan. Top with the remaining 1/2 cup blueberries. Sprinkle cane juice on top of the blueberries.
- Bake in the preheated oven until cake is browned on top and a toothpick inserted into the center comes out clean, 70 to 75 minutes.
- Let cake cool in the pan for 15 minutes, then unmold (remove the outer ring) and transfer to a wire rack to cool completely.
Nutrition Facts : Calories 377.7 calories, Carbohydrate 65.8 g, Cholesterol 32.4 mg, Fat 10.9 g, Fiber 3.2 g, Protein 5.4 g, SaturatedFat 1.2 g, Sodium 345.4 mg, Sugar 29.3 g
FRIED POUND CAKE WITH ORANGE SYRUP
Posted in response to a request. This came from show 172 of "The House to Home Show." Times are a guess.
Provided by Soup Fly
Categories Dessert
Time 45m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Combine orange juice, sugar and orange zest in a medium saucepan.
- Bring to a boil, stirring continuously, until the sugar is dissolved.
- Remove from heat and let cool to room temperature.
- While the sauce cools, peel oranges with a sharp knife (be sure to remove all of the white part- is it called pith?).
- Segment oranges and place in a bowl.
- Pour the syrup over the oranges and refrigerate until chilled (about 2 hours).
- Whisk eggs and milk together in a shallow dish.
- Dip slices of pound cake in egg mixture, evenly coating both sides.
- Cook pound cake slices, a few pieces at a time, in a lightly greased skillet over medium heat for 2 1/2 minutes on each side or until golden brown.
- Serve with orange syrup and garnish with blueberries.
Nutrition Facts : Calories 401.4, Fat 15, SaturatedFat 8.2, Cholesterol 207.4, Sodium 277.5, Carbohydrate 62, Fiber 3.7, Sugar 26.9, Protein 7.9
BLUEBERRY-ORANGE SYRUP
This syrup is perfect to top french toast, waffles, or pancakes with. Putting some orange juice in it really makes it yummy.
Provided by Cupcake-Princess
Categories Sauces
Time 15m
Yield 1 batch
Number Of Ingredients 4
Steps:
- In a small bowl stir together orange juice and cornstarch, set aside. In a small saucepan mix together blueberries, sugar, and orange juice mixture.
- Bring mixture to a boil, then reduce to a simmer and cook for 10 minutes.
Nutrition Facts : Calories 360.2, Fat 0.5, SaturatedFat 0.1, Sodium 4.6, Carbohydrate 94.9, Fiber 7.1, Sugar 79.4, Protein 1.7
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5/5 (3)Estimated Reading Time 3 minsCategory Breakfast, DessertTotal Time 1 hr 15 mins
- Preheat the oven to 180°C~356°F. Then grease and line a baking tray. I used a rectangular tray.
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- Preheat the oven to 160°C (320°F). Grease and line a 20 cm (8 inch) round cake tin with baking paper.
- Combine water and 1 cup of caster sugar in a medium saucepan over medium heat. Cook, stirring, until sugar has dissolved. Add the sliced oranges and bring to a simmer. Cook, uncovered, for 20-25 minutes or until oranges are soft and translucent. Using a slotted spoon, remove orange slices from the saucepan set aside. Reserve the syrup.
- Place the orange slices into the bowl of a food processor. Process until smooth. Add remaining 1 cup of caster sugar, eggs, vanilla essence, almond meal and baking powder. Process until well combined.
- Pour batter into prepared tin. Bake for 45-55 minutes or until golden and a skewer inserted comes out clean. Allow to cool in the tin for 10 minutes before transferring to a wire rack to cool completely.
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