Orange And Almond Cake Kosher Food

GLUTEN FREE ORANGE CAKE WITH ALMOND FLOUR

Steps:

• Wash the oranges and boil them whole (peel and all) for 1½ hours, or until soft
• Place whole oranges (peel and all) in a food processor and blend until smooth
• Pulse in eggs, honey, almond flour, salt, and baking soda until well combined
• Pour batter into a greased 9 inch springform pan
• Bake at 375°F for 35-45 minutes, until a toothpick stuck in the center comes out clean
• Cool in the pan for 2 hours
• 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.

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.

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.

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.