PERFECT FLOURLESS ORANGE CAKE
A beautiful moist light cake with complex and full flavors of oranges and orange peel. Super easy to make, and people love it! Serve in wedges with a mound of whipped cream or ice cream.
Provided by Lucence
Categories Desserts Fruit Dessert Recipes Orange Dessert Recipes
Time 4h
Yield 16
Number Of Ingredients 7
Steps:
- Place the oranges in a large saucepan, and add enough water to cover. Bring to a boil, and boil for 2 hours over medium heat. Check occasionally to make sure they do not boil dry. Allow the oranges to cool, then cut them open and remove the seeds. Process in a blender or food processor to a coarse pulp.
- Preheat the oven to 375 degrees F (190 degrees C). Thoroughly grease a 10-inch round cake pan and line it with parchment paper.
- In a large bowl, beat the eggs and sugar together using an electric mixer until thick and pale, about 10 minutes. Mix in baking powder and saffron (optional). Stir in the pureed oranges. Gently fold in almond meal and candied orange peel (optional); pour batter into the prepared pan.
- Bake until a small knife inserted into the center comes out clean, about 1 hour. Allow the cake to cool in the pan. Tap out onto a serving plate when cool.
Nutrition Facts : Calories 174.3 calories, Carbohydrate 21 g, Cholesterol 69.8 mg, Fat 8.6 g, Fiber 2.1 g, Protein 5.4 g, SaturatedFat 1.1 g, Sodium 41.7 mg, Sugar 18.4 g
CLAUDIA RODEN'S ORANGE AND ALMOND CAKE
Moira Hodgson rooted this classic out of Claudia Roden's terrific cookbook, "Everything Tastes Better Outdoors," and brought it to The Times in 1987: a flourless orange and almond cake that goes beautifully with blueberries or peaches, and is the perfect thing to carry along on a picnic. Extremely moist, it consists of two seeded oranges (peel and all), ground almonds, sugar and eggs - and no flour. Baked in a hot oven, it will be done in just about an hour or so, longer if the orange pulp is extremely wet. Opening the oven door to check will not harm it.
Provided by Moira Hodgson
Categories cakes, times classics, dessert
Time 3h
Yield 10 servings
Number Of Ingredients 5
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.
Nutrition Facts : @context http, Calories 274, UnsaturatedFat 11 grams, Carbohydrate 32 grams, Fat 14 grams, Fiber 4 grams, Protein 8 grams, SaturatedFat 2 grams, Sodium 73 milligrams, Sugar 27 grams, TransFat 0 grams
FLOURLESS ORANGE ALMOND CAKE
Make and share this Flourless Orange Almond Cake recipe from Food.com.
Provided by AbbeL
Categories Oranges
Time 1h50m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- poke holes in the oranges and simmer 40 min or until soft.
- preheat oven 350, grease cake pan.
- quarter oranges and remove the pith, let cool.
- food process the oranges (rind included).
- add almonds, sugar, powder, vanilla.
- add eggs and process.
- bake 60 minutes or until firm.
Nutrition Facts : Calories 321.5, Fat 17.1, SaturatedFat 2.2, Cholesterol 139.5, Sodium 186.7, Carbohydrate 34.8, Fiber 3.6, Sugar 29.5, Protein 10.5
FLOURLESS ORANGE AND ALMOND CAKE
Make and share this Flourless Orange and Almond Cake recipe from Food.com.
Provided by Annisette
Categories Dessert
Time 1h45m
Yield 8 serving(s)
Number Of Ingredients 8
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 FLOURLESS CHOCOLATE CAKE FOR THE REAGAN FAMILY
Steps:
- Preheat the oven to 375°F (190°C). Butter and flour a 10-inch (25-cm) round cake pan. Line the bottom of the pan with parchment paper, then butter and flour the parchment paper. Gently melt the chocolate over a double boiler. Stir the butter into the chocolate to melt, and stir until smooth. Remove from the double boiler and whisk the sugar and orange zest into the chocolate mixture. Add the eggs and egg yolks and whisk well. Sift the cocoa powder over the chocolate mixture and whisk the batter until totally smooth. Pour the batter into the pan and bake for approximately 35 to 40 minutes, or until the top has formed a good crust. Cool the cake in the pan on a rack for 10 minutes. Invert the cake onto a serving platter. Dust with confectioners' sugar and serve with candied orange peel and vanilla ice cream.
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- Preheat the oven to 170C / 340F and grease two 12-hole muffin trays (to make cupcakes) or a springform pan (to make a cake).
- Place the oranges in a saucepan and cover with cold water. Place lid onto the saucepan and bring to the boil, then uncover and allow to simmer for 15 minutes. Drain the water, then repeat once more.
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- For the cake, preheat oven to 160ºC/140ºC FF, grease a 22cm round pan. Line the base and sides with baking paper.
- Place 2 oranges in a saucepan and cover with cold water, bring to the boil and cook for 15mins. Drain and repeat the first step. Drain and rinse oranges under cold water.
- In a separate bowl, beat eggs and CSR raw caster sugar until thick and pale. Fold in the orange mixture, almond meal and baking powder until evenly combined.
- For the orange syrup, place the zest, juice and CSR caster sugar in a saucepan. Simmer over low heat and cook for 2-3mins or until sugar dissolves and syrup has thickened.
- Spoon the syrup over the cake so that the syrup soaks into the holes. Scatter toasted almonds onto to serve.
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- Place the oranges in a large pot and fill with enough water to cover the oranges. Bring to a boil over high heat, then reduce to a simmer. Continue simmering for 2 hours. Then, drain the pot and let the oranges cool.
- Preheat the oven to 350°F. Using a small, sharp knife, carve out the stem/stalk from the oranges. Make the same kind of shallow, small carving on the opposite end of the oranges as well (the bottom of the oranges).
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