Orange Almond Loaf Cake Food

CLAUDIA RODEN'S ORANGE AND ALMOND CAKE

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.

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.

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.