Orange Almond Cake Food

ORANGE AND ALMOND SPANISH CAKE

Steps:

• Preheat the oven to 180 C or 350 F.
• Line a 23 cm spring-form tin on the bottom and sides with greaseproof paper.
• Keeping 1 tbsp of caster sugar aside for later, mix the egg yolks and sugar together until pale.
• Then add the almonds and zest.
• Beat the egg whites and remaining tablespoon of sugar until stiff.
• Carefully fold into the sugar-egg mixture, trying not to knock the air out of the whites.
• The egg yolk/sugar mixture will seem quite stiff at first, but keep folding in the egg whites and it will soon loosen up.
• Gently ease the batter into the lined tin.
• Place on the middle shelf of your oven and bake for 60-70 minutes until it is golden on top and firm to touch.
• While the torte is in the oven, make the syrup by placing the orange juice, lemon juice and cinnamon in a saucepan with a handful of sugar.
• Bring to a gentle boil and simmer for about five minutes.
• Taste.
• The syrup should be quite tart.
• Cool and place in the fridge.
• When the torte is ready, remove from the oven and cool completely on a rack before opening the springform tin.
• Transfer to a plate and pierce four small holes in the top of the cake.
• Pour half the syrup over the top and serve with the rest of the syrup on the side.
• If you are making the cake ahead of time, I usually wait until a few hours before serving to pour the syrup over.

ORANGE ALMOND CAKE

Steps:

• Preheat the oven to 325 degrees. Butter and flour a 9inch springform pan and set it aside.
• Break up the almond paste and place it in the container of a food processor. Process for a few seconds until it is grainy, like the texture of cracked wheat. Set aside.
• In a large bowl, using an electric mixer, beat the butter and sugar together until very fluffy, at least 3 minutes. Add the almond paste, orange liqueur, and orange zest. Beat until perfectly blended, another 2 minutes or so.
• One by one beat in the eggs until the mixture is very smooth and fluffy, about 2 minutes. Sprinkle on the flour and baking powder and beat just until combined, 30 seconds or so.
• Scrape the batter into the prepared pan. Bake 55 minutes, or until a knife inserted in the center of the cake comes out clean, and the sides of the cake have begun to shrink away from the pan. Cool on a wire rack for 10 minutes. (The cake might sink a little in the center.)
• Remove the outer ring of the pan. Place a plate over the cake and invert it. Remove the bottom of the pan. Invert again onto a wire rack and cool the cake completely. Serve dusted with confectioners sugar.

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.

MOROCCAN ORANGE AND ALMOND CAKE

Steps:

• Grate the rind from the orange, reserving some for decoration and squeeze the juice from one half.
• Place butter,orange rind and sugar in a bowl and beat together until light and fluffy, gradually beat in eggs.
• In a seperate bowl, mix the semolina, ground almonds and baking powder, then fold in the creamed mixture with the orange juice. Spoon the batter into a greased and base - lined pan.
• Bake in a preheated oven @ 350F, for 30 to 40 minutes or until well risen and a skewer inserted in the center comes out clean. Let cool in the pan for 10 minutes.
• To make the syrup:.
• Place the orange juice, sugar and cardamom pods in a pan over low heat and stir until the sugar has dissolved. Bring to a boil and let simmer for ca. 4 minutes or until syrupy.
• Turn the cake out into a deep serving dish.
• Using a skewer, make holes over the surface of the warm cake.
• Strain the syrup into a separate bowl and spoon 3/4 of it over the cake.
• Dust with confectioners sugar and cut into slices.

FLOURLESS ORANGE AND ALMOND CAKE

Steps:

• Place the whole oranges in a large saucepan. Add enough water to cover them and place a small plate on top of the oranges to keep them submerged in the water.
• Gradually bring the water to a boil, then reduce heat and allow them to simmer for 40 minutes, or until the oranges are very soft.
• Preheat oven to 350F degrees.
• Cut a piece piece of parchment paper to fit in the bottom of an 8 inch round cake pan. Lightly grease the cake pan and then place the parchment paper circle in the base.
• Cut each of the oranges into quarters. Set aside to cool.
• Remove any pips, and then place the oranges in the bowl of a food processor and blend until they form a very smooth pulp.
• Add the ground almonds, sugar, baking powder, vanilla, and Cointreau. Process (pulse) until all of the ingredients are combined.
• Add the egg and process again until just combined. Be careful not to overprocess.
• Pour the orange mixture into the prepared cake pan and bake for 50 minutes, or until the cake is firm and leaves the side of the pan.
• Allow to cool completely in the pan. Dust with confectioners' sugar to serve.

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!

ORANGE AND ALMOND CAKE (KOSHER)

Steps:

• Oranges can be boiled for 2 hours and cooled or steamed in a steamer for 50 minutes and cooled. This can be done before time.
• Pre heat oven to 190 or Gas Mark 5 of 375 degrees.
• Grease High sided cake pan (preferable moveable bottom) can use grease proof paper.
• Break eggs into bowl and beat or blend.
• Add Caster sigar to eggs, beat or blend.
• Place oranges in egg and sugar mixture blend well till a smooth mixture with no orange pieces.
• Add almond meal/ground almonds and baking powder.
• Pour batter into cake pan, sprinle caster sugar on top.
• Bake for 1-1 1/2 hours until golden.
• Serve cool. Cake can be frozen.

ORANGE ALMOND CAKE (GLUTEN FREE)

Steps:

• Bring a pot of water to the boil, add the oranges, cover and simmer for one hour.
• Stain off the water. Cool the oranges. If you are in a hurry, I suggest you partly cool them -- (this will still work).
• While they are cooling, food process the sugar with the eggs until the sugar is dissolved and pour into a bowl.
• Cut the oranges in half and de-seed them and put the oranges (with peel and pith) into a food processor and pulp until reasonably smooth.
• Pour the pulp into the sugar/egg mix and add the almond meal. Gently mix together.
• Pour mix into baking paper lined 24 - 26cm springform tin and bake for 50 - 60 minutes at 185°C.
• Serve with creme fraiche, whipped cream, or vanilla ice-cream -- makes an awesome dessert. You could drizzle a little citrus liqueur around the plate.
• Added thoughts -- This cake DOES NOT need any syrup poured over it.
• NB.Simply double this recipe to get two large cakes. It is just as successful.
• Occasionally, I will add a slurp of Grand Marnier, Contreau, or Galliano; however, try it plain initially.

SPICED ORANGE AND ALMOND CAKE

Steps:

• Mix the breadcrumbs with the sugar, almonds and baking powder.
• Add the oil and eggs and beat well.
• Stir in the orange and lemon zest.
• Pour the mixture into a greased 8inch round cake tin, put into a cold oven and set the heat to 375F, or slightly less for a fan assisted oven.
• Bake for 40-45 minutes until the cake is golden brown and a toothpick inserted into the centre comes out clean. Cool for 5 minutes in the tin then turn out onto a plate.
• While the cake is baking, make the syrup- put the 1/2 cup sugar, juices, cloves and cinnamon stick into a pan and bring gently to the boil, stirring until all the sugar has dissolved. Simmer for about 3 minutes.
• Pierce holes in the cake with a toothpick while still warm and pour the syrup over it in small batches. Leave to cool and continue spooning over the syrup until it is all soaked up.