Orange And Almond Loaf Cake Food

ORANGE AND ALMOND LOAF CAKE RECIPE

Steps:

• Sift the flour and baking powder into a bowl with the salt. Add the almonds and sugar. In a separate bowl, whisk together the eggs, olive oil and orange zest and juice. Then whisk the 2 sets of ingredients together.
• Heat the oven to 170C, gas 3. Pour the batter into the loaf tin and bake the cake for about 50 minutes or until a skewer comes out clean. Cool in the tin for 15 minutes then turnout onto a wire rack. Dust with icing sugar to serve. The cake will keep in an airtight container for 3 days.
• For the oranges in syrup, take the peel off 4 oranges with a serrated knife then slice. Gently melt 150g caster sugar in a saucepan then bubble until golden. Add 75ml orange juice - stand back, as it will splutter! Stir gently until smooth then pour over the orange slices and chill in the fridge.

ORANGE ALMOND LOAF CAKE

Steps:

• Preheat the oven to 175°C. Grease a larger baking loaf pan and set aside.
• In a large mixing bowl, beat together the eggs with sugar, then whisk in the melted and cooled butter. Add the Greek yogurt, orange zest, and orange juice.
• In a medium bowl, whisk together the flour with baking powder, baking soda, salt and spices, and ground almonds. Add into the liquid mixture and stir until combined well. If you like, you can add some candied orange peel in the batter.
• Pour the batter in the prepared loaf pan and bake in the preheated oven for 50-60 minutes or until the toothpick inserted in the center comes out clean. Allow the cake to cool down completely.
• Once fully cooled, you can glaze it with a mixture of 120 g powder sugar and 2 tbsp. freshly squeezed orange juice.

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 AND ALMOND LOAF

Steps:

• Preheat the oven to 160°C. Line a 24cm x 13cm loaf tin with baking paper.
• Place the oranges in a pot and cover with cold water. Bring to the boil, then simmer for 2 hours; drain and replace the water with fresh cold water 3 times during the 2 hours. This removes the bitterness from the peel. Cut cooked oranges in half and remove any seeds.
• Place the eggs and sugar in a food processor and whiz until blended. Add oranges and whiz until well combined. Finally add the ground almonds and baking powder and whiz again.
• Pour batter into prepared tin. Bake for 1½ hours or until a skewer inserted into the centre of the loaf comes out clean. Remove from the tin and cool on a wire rack.
• Dredge with icing sugar and serve slices with Greek-style yoghurt.

ORANGE DRIZZLE CAKE

Steps:

• grease and line a standard tea-loaf tin and pre heat the oven to 180C
• cream together the butter and sugar until light and fluffy, gradually beat in the flour, baking powder and eggs until combined
• finally beat in the ground almond, orange rind and about half the juice careful not to let the mix curdle
• smooth the mix into the loaf tin and bake for approx 45 mins until golden and a skewer comes out clean
• Dissolve the sugar in the remaining orange juice
• remove the cake from the oven and prick all over with the skewer then drizzle the juice mix over the cake.
• allow to cool slightly before removing to a wire rack to cool completely

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.

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.

ORANGE & APRICOT LOAF CAKE

Steps:

• Heat oven to 160C/140C fan/gas 3. Grease and line a 900g loaf tin with baking parchment. In a saucepan, heat the apricots with the orange zest and all but 1 tbsp of the juice. Simmer gently for 5 mins until the apricots have absorbed all the juice. Set aside to cool.
• Beat the butter and sugar in a bowl until light and fluffy. Gradually beat in the eggs, then fold in the flour. Stir in the cooled apricots. If the mixture is dry at this stage, add a drop of milk.
• Scrape the batter into the tin and smooth the top with a spatula. Bake for 50 mins-1 hr until a skewer inserted into the middle comes out clean. Cool in the tin for 10 mins before removing, then leave on a wire rack to cool completely.
• Gradually add the reserved orange juice to the icing sugar, stirring until smooth and slightly runny. Drizzle the icing in a zigzag pattern over the top of the cake and leave to set.