Orange Almond Cake With Chocolate Icing Food

ORANGE-ALMOND CAKE WITH CHOCOLATE ICING

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.

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 AND ALMOND CAKE (GLUTEN FREE)

Steps:

• Place orange (unpeeled)in boiling water for 2 hours.Remove and allow to cool.This can be done ahead of time.
• Preheat oven to 180c.
• Break eggs into a blender.add caster sugar and blend together.
• Cut up orange (unpeeled) and place into egg mix,and blend together to a smooth consistency.
• Add the almond meal and baking powder and blend.
• Grease baking pan and dust with caster sugar.
• Pour batter into the pan and sprinkle caster sugar on top and bake for 1 hour or until top is golden brown.
• Dust with icing sugar to serve.(you can also have it with cream).

ORANGE ALMOND CAKE

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.

ORANGE-ALMOND CAKE WITH BUTTERCREAM FROSTING

Steps:

• Using a serrated knife, trim tops of 8-inch round cakes to make level. Place four strips of parchment paper around perimeter of a serving plate or lazy Susan. Place first layer on cake plate. Spread frosting over first layer with a small offset spatula so it extends just beyond edges.
• Place remaining layer on top, bottom side up. Gently sweep away any loose crumbs with a pastry brush. Using an offset spatula, cover top and sides with a thin layer of frosting (also use any of the excess frosting visible between the layers). Refrigerate until set, about 30 minutes.
• Using an offset spatula, cover cake again with remaining frosting. Repeat process with 6-inch round cakes. Serve.

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.

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.

ALMOND CUPCAKES WITH ORANGE ICING

Steps:

• In a bowl whisk together the flour, the almonds, the baking powder, and a pinch of salt. In another bowl with an electric mixer cream together the shortening and the granulated sugar, beat in the egg and the almond extract, and beat in the flour mixture alternately with the water, beating well after each addition. Divide the batter among 12 paper-lined 1/2-cup muffin tins and bake the cupcakes in the middle of a preheated 350°:F. oven for 15 to 20 minutes, or until a tester comes out clean. Turn the cupcakes out onto a rack and let them cool completely.
• In another bowl beat together the confectioners' sugar, the butter, the zest, and the juice, beating until the icing is fluffy, and spread the icing on the cupcakes.