Walnut And Almond Cake With Orange Syrup Food

ORANGE, ALMOND POLENTA CAKE WITH PANFORTE SYRUP

Steps:

• HEAT the over to 160c / gas mark 2.5 320f. GREASE and line a square or round 20cm spring form tin with melted butter. Once lined brush with a little more butter. MIX the ground almonds, polenta, orange zest and baking powder in a bowl. BEAT the butter and sugar together in another bowl until light and fluffy. WHISK the eggs into the butter and sugar mixture one at a time. FOLD the dry ingredients into the butter mix until just combined. POUR the mixture into the prepared tin BAKE the cake in the oven for 45-50 minutes or until the top is golden brown and the sides have begun to come away from the edge of the tin. REMOVE the cake from the oven and allow to cool for a few minutes. TURN the cake out of the tin and onto your serving plate. HEAT the juice of the 2 zested oranges, the golden caster sugar (150g), orange blossom water, cinnamon stick, whole nutmeg, 3 cardamon pods and fresh bay leaves in a small saucepan. Bring the syrup to the boil and then reduce to a low heat. REMOVE the cinnamon stick, pods, and bay leaves. POKE a few holes in the cake. BRUSH the syrup over the cake. PEEL the remaining 2 oranges, and slice into rounds. Arrange them on top of the cake. SCATTER the chopped nuts over the orange slices to finish.

ORANGE-WALNUT CAKE

Steps:

• Preheat oven to 375 degrees. Brush cake pan with oil, line bottom with parchment; oil and flour parchment and pan. Place walnuts in food processor and pulse until finely ground (be careful not to overprocess); set aside.
• In a large bowl, whisk together orange zest, flour, baking powder, salt, and ground walnuts. Make a well in the center of flour mixture and stir in eggs, brown sugar, orange juice, and oil until just moistened; do not overmix.
• Pour batter into prepared pan and bake until a toothpick inserted in the center of the cake comes out clean, 40 to 45 minutes. Let cool in pan 10 minutes; transfer to a cooling rack to cool completely.
• In a small bowl, stir together yogurt and confectioners' sugar. Before serving, dust cake with confectioners' sugar. Serve with sweet yogurt garnished with orange zest, if desired.

WALNUT AND ALMOND CAKE WITH ORANGE-POMEGRANATE COMPOTE

Steps:

• For cake:
• Preheat oven to 350°F. Brush 13x9x2-inch metal baking pan with oil. Combine walnuts, almonds, and cake meal in processor; grind nuts finely.
• Using electric mixer, beat egg yolks, lemon peel, orange peel, cinnamon, and salt in large bowl until beginning to thicken, about 3 minutes. Gradually add 1/2 cup sugar, beating until very thick and light in color, about 2 minutes longer. Beat in orange juice; fold in nut mixture. Using clean dry beaters, beat egg whites in another large bowl until soft peaks form. Gradually add remaining 1/2 cup sugar, beating until stiff but not dry. Fold egg whites into yolk mixture in 3 additions.
• Transfer batter to prepared pan. Bake cake until puffed and deep golden and tester inserted into center comes out clean, about 35 minutes. Cool cake in pan on rack (center of cake will fall).
• For syrup and compote:
• Place large sieve over bowl. Cut off all peel and pith from oranges. Working over sieve, cut oranges between membranes to release segments into sieve. Squeeze any juice from orange membranes over. Let oranges drain while preparing syrup.
• Bring pomegranate juice, sugar, lemon juice, and reserved orange peel to boil in medium saucepan over medium-high heat, stirring until sugar dissolves and thin syrup forms. Remove from heat.
• Holding orange peel back with spoon, pour 3/4 cup syrup into small bowl. Spoon over cake; let stand at least 1 hour.
• Add drained orange juice to remaining syrup in pan. Boil syrup with peel until reduced enough to coat spoon, about 8 minutes. Discard peel. DO AHEAD Cake can be made 1 day ahead. Cover and let stand at room temperature. Place orange segments in bowl. Cover and refrigerate orange segments and syrup separately.
• Add syrup to orange segments; let compote stand 15 minutes. Trim edges of cake. Cut cake lengthwise into 2 1/2-inch-wide strips. Cut strips on diagonal into diamonds; place on plates. Spoon compote over and serve.

GREEK ORANGE AND HONEY SYRUP CAKE WITH YOGHURT AND PISTACHIOS

Steps:

• First, cut the oranges into chunks, removing the pips. Then tip the whole lot - flesh, pith and zest - into a food processor and whiz it to a thick purée. Now all you do is simply put all the other cake ingredients into a large bowl and, provided the butter is really soft, just go in with an electric hand whisk and whisk everything together until you have a smooth, well-combined mixture. After that, fold in the orange purée, spoon the mixture into the prepared tin and smooth the top with the back of the spoon. Now place the cake on the centre shelf of the oven and bake it for an initial 10 minutes. Then lower the temperature to gas mark 4, 350°F (180°C) and bake for a further 40-45 minutes, or until it is golden brown, springy in the centre and has shrunk slightly from the sides of the tin. Meanwhile, make the syrup. To do this, simply combine the honey and 5 tablespoons water with the cinnamon stick in a small saucepan, place it over a gentle heat, bring it up to simmering point and let it simmer gently for about 5 minutes. After that, take the pan off the heat, remove the cinnamon stick and stir in the orange and lemon juices. Leave the cake aside to cool for 5 minutes, then remove it from the tin to a wire rack to cool, with a large plate underneath. Make a few holes all over it with a skewer before pouring the syrup over it. (It will look like there is far too much, but don't worry, the cake will absorb more than you think, and any that is not absorbed can be poured from the plate back over the cake.) Then, when the cake is absolutely cold, place it on a serving plate, cover it and leave it in a cool place overnight. Just before serving, spread the top of the cake with the Greek yoghurt, sprinkle over the pistachios, drizzle with the honey and serve cut into chunky slices. Note: This cake can also be made to serve 8-10, in an 8 inch (20 cm) tin, using 1 orange, 3 oz (75 g) ground almonds, 4 oz (110 g) each softened butter and sugar, 2 large eggs, 6 oz (175 g) semolina and 3 level teaspoons baking powder. For the syrup, use 5 fl oz (150 ml) honey, 3 tablespoons each water and orange juice, 1 tablespoon lemon juice and 1 inch (2.5 cm) cinnamon stick. For the topping, use 7 oz (200g) Greek yoghurt, 1 oz (25 g) pistachios and 1½ tablespoons honey. Bake the cake for 10 minutes at the higher temperature and 25-30 minutes at the lower temperature.

TISHPISHTI (SPANISH WALNUT CAKE WITH SYRUP)

Steps:

• To make the syrup, boil the sugar and the water with the lemon juice for 15 minutes. Stir in the rose water. Cool and refrigerate.
• To make the cake, preheat the oven to 350 degrees. Mix all the ingredients thoroughly. Line the bottom of a cake pan with foil or greaseproof paper. Brush the foil with oil or melted butter, pour in the cake mixture and bake for 1 hour, until browned.
• Immediately turn the cake out into a deep dish. Peel off the foil or paper, cut the cake into serving pieces and put them on plates. Drizzle syrup over each piece, allowing them to absorb the syrup for 15 minutes, and serve.

REVANI - GREEK ALMOND CAKE WITH SYRUP

Steps:

• Bring water and sugar to a simmer. Add the cinnamon stick and brandy. Simmer over medium heat for 5 - 7 minutes. Remove and cool.
• Preheat oven to 180C/375F. Butter a 12-inch / 30 c round springform pan.
• Sift the semolina and baking powder together. Set almonds aside separately.
• Whip the butter at high speed until creamy. Gradually add the sugar, beating. Add the yolks one at a time and whip after each addition. Whip in the brandy.
• Add the semolina mixture to the egg yolks gradually, mixing well. Mix in the almonds.
• Whip the egg whites to a medium stiff meringue. Fold a third of the meringue into the semolina mixture to lighten it and quickly fold in the remaining whites. Pour the mixture into the prepared pan and bake for about 30 - 35 minutes, until golden brown and spongy.
• Remove from oven and, using a ladle, pour the cool syrup over the hot cake, tilting to distribute the syrup evenly all over the cake. Leave the cake to sit and absorb the syrup for at least an hour before cutting and serving.

BLACK WALNUT AND ALMOND CAKE WITH EISWEIN SABAYON AND VANILLA BEAN CARAMEL PEAR SKEWERS

Steps:

• Cake: Preheat oven to 350 degrees F. Grease a 9-inch round cake pan, and line the base with parchment paper.
• In a standing electric mixer whisk the yolks with the sugar until thick and light colored. Fold in chocolate, vanilla, and walnuts until just combined. Pour mixture into the prepared cake pan.
• Using a clean bowl again with the whisk, beat egg whites until soft peaks form, add icing sugar and continue beating until stiff. Gently fold in biscuits, almonds, and lemon juice.
• Pour mixture on top of walnut mixture already in cake pan. Bake in preheated oven for 55 minutes, or until skewer inserted in center comes out clean.
• Pears: Bring sugar and water to a boil in small pan. Let boil for 30 seconds, lower heat to a simmer and add vanilla beans.
• Poach vanilla beans for 10 minutes, remove from syrup and let dry in oven set at a very low heat (160 degrees F) for 2 hours. Halve each vanilla bean, making 8 pieces.
• Peel pears, halve, and remove seeds. Cut pears into large cubes, sprinkle with lemon juice, thread 3 to 4 cubes onto each vanilla bean.
• Heat butter and sugar in pan until a caramel color is reached. Place pear skewers in caramelized butter and allow to caramelize on all sides, about 5 to 7 minutes. Remove skewers from pan.
• Sabayon: Beat yolks with sugar in a medium bowl until light. Place bowl over simmering water and whisk in the eiswein. Beat until mixture triples in volume. Remove from heat and serve immediately with cake.
• Serve with cake and sabayon.

GLUTEN FREE KARIDOPITA-WALNUT CAKE

Steps:

• Preheat your oven to 170 deg C and line and grease an 18cm baking tin with baking paper. Prepare the honey syrup by mixing the honey, water and vanilla in a small pot over medium-high heat. Allow to come to a boil and cook for 2-3 mins until reduced slightly. Set aside to cool completely.
• Place your walnuts in a food processor and grind them into a "semi-fine"" meal. There should be a mixture of fine and coarse bits. Place this in a large bowl and to that add the almond meal, cinnamon, cloves, baking powder, salt and orange zest. Stir to combine.
• In a separate bowl or large jug mix the eggs, honey, orange juice, ghee, vanilla and cognac or brandy. Mix well and pour into the walnut mixture. Stir to form a batter and pour into the baking tin.
• Cook the cake for 45-50 mins or until a skewer inserted into the centre of the cake is clean. Allow the cake to rest for 10 mins in the tin before inverting onto a plate. Pierce the cake with a skewer to make several holes on the top and pour over the cooled honey syrup.
• Allow to cool completely before sprinkling with coconut sugar and orange zest.

ALMOND ORANGE HALVA CAKE

Steps:

• Preheat oven to 180°C. Grease a deep 20cm round cake pan.
• Cream butter, rind and sugar in small bowl with electric mixer until light and fluffy; beat in eggs one at a time, beat until combined.
• Transfer mixture to large bowl, stir in half the dry ingredients with half the orange juice, then stir in remaining dry ingredients and orange juice. Pour mixture into prepared pan, bake about 40 minutes.
• Meanwhile, to make orange syrup, combine orange juice and sugar in saucepan, stir constantly over heat without boiling until sugar is dissolved, bring to the boil, reduce heat, simmer uncovered without stirring for 5 minutes; stir in brandy.
• Turn cake on to wire rack, place over tray, brush with half the hot syrup, return to oven (on wire rack), bake further 5 minutes, remove from oven, brush with remaining hot syrup. Serve warm or cold.

WALNUT AND ALMOND CAKE WITH ORANGE SYRUP

Steps:

• Preheat oven to 350°F. Butter and flour 13x9x2-inch metal baking pan. Bring 1 cup sugar, 1 cup water and 1/2 tablespoon orange peel to boil in heavy small saucepan, stirring often; boil 2 minutes. Refrigerate syrup uncovered.
• Finely grind all nuts, zwieback, cinnamon, and 1/3 cup sugar in processor. Using electric mixer, beat egg yolks, vanilla, 1/3 cup sugar, and remaining 1 tablespoon orange peel in large bowl until very thick, about 4 minutes. Using clean beaters, beat whites and salt in another large bowl to soft peaks. Gradually add 1 cup sugar; beat until stiff but not dry. Fold whites into yolk mixture, then fold in nut mixture. Transfer batter to prepared pan.
• Bake cake until tester inserted into center comes out clean, about 50 minutes. Spoon cold syrup over hot cake. Cool completely. Cover; let stand up to 1 day. Cut into squares or diamonds.

ORANGE AND ALMOND CAKE WITH ORANGE SYRUP

Steps:

• Grease and lightly flour a 23cm springform cake tin.
• Place the whole oranges in a medium saucepan, cover with water and boil for 2 hours, topping up with more water as it evaporates.
• Remove the oranges.
• Preheat the oven to 180C.
• Cut the oranges into quarters and place in a food processor.
• Blend until smooth, then cool thoroughly.
• Place the egg yolks, orange liqueur and caster sugar in a large bowl and beat until smooth, then stir in the orange puree and mix well.
• Whisk the egg whites in a dry bowl until firm peaks form.
• Add the almonds and baking powder to the orange mixture, stir together well, then carefully fold in the eggwhites.
• Gently pour into the cake tin and bake on the middle shelf of the oven for 1 hour.
• Cool the cake in the tin, then transfer to a serving plate.
• To make the syrup: place the orange juice, sugar and sauterne in a saucepan over medium heat and stir until the sugar dissolves.
• Reduce the heat and simmer for 20 minutes or until reduced by half.
• Skim off any scum that forms on the surface.
• The syrup will thicken as it cools.
• To serve, cut the cake into wedges, top with the candied orange, or rind and drizzle the syrup over.
• Serve with cream.

ORANGE ALMOND CAKE

Steps:

• Boil oranges for 1 hour. Cool. Preheat oven to 375 degrees F. Grease an 8" round cake pan.
• Cut oranges into pieces and place in food processor. Process until fairly smooth.
• Add eggs and maple syrup to food processor, and process to mix in.
• Add remaining ingredients and process to mix evenly.
• Pour into prepared pan. Bake for 50-60 minutes, until top springs back when touched. Cover with tinfoil for the last few minutes if needed to prevent top from burning before cake is cooked through. Cool in pan on cake rack.

WALNUT AND ALMOND CAKE WITH ORANGE SYRUP

Steps:

• Preheat oven to 350°F.
• Butter and flour 13x9x2-inch metal baking pan. Bring 1 cup sugar, 1 cup water and 1/2 tablespoon orange peel to boil in heavy small saucepan, stirring often; boil 2 minutes. Refrigerate syrup uncovered.
• Finely grind all nuts, graham cracker crumbs, cinnamon, and 1/3 cup sugar in processor. Using electric mixer, beat egg yolks, vanilla, 1/3 cup sugar, and remaining 1 tablespoon orange peel in large bowl until very thick, about 4 minutes. Using clean beaters, beat whites and salt in another large bowl to soft peaks. Gradually add 1 cup sugar; beat until stiff but not dry. Fold whites into yolk mixture, then fold in nut mixture. Transfer batter to prepared pan.
• Bake cake until knife inserted into center comes out clean, about 50 minutes. Spoon cold syrup over hot cake. Cool completely. Cover; let stand up to 1 day. Cut into squares or diamonds.