ALMOND CAKE
This moist and fragrant cake from Molly Wizenberg, the author of the popular food blog Orangette, calls for a whole orange and lemon, almonds and olive oil. It does require a little effort and the use of some equipment - a food processor and a mixer - but the ingredient list is short, and once you've boiled and puréed the citrus and ground the almonds, the whole thing comes together in a snap. It's excellent on its own, but we also like it with poached pears or grilled figs.
Provided by Mark Bittman and Sam Sifton
Categories cakes, dessert
Time 2h15m
Yield 8 servings
Number Of Ingredients 10
Steps:
- Place the orange and the lemon in a saucepan, and cover with water. Bring to a boil over medium-high heat, then reduce the heat and simmer for 30 minutes. Drain and cool.
- Heat the oven to 325 degrees, and set a rack in the middle position. Bake the almonds 10 to 15 minutes. Set aside to cool completely. When the almonds are cool, pulse them in a food processor until ground.
- Set oven to 350 degrees, and grease a 9-inch springform pan.
- When the citrus is cool, cut the lemon in half, and discard the pulp and seeds. Cut the orange in half, and discard seeds. Put the fruits in the food processor and process almost to a paste.
- In a small bowl, whisk the flour and baking powder. Combine eggs and salt. Beat until foamy. Beat in the sugar. Fold in the flour mixture. Add the citrus, almonds and olive oil, and beat on low speed until incorporated. Pour the batter into the pan, and bake for about 1 hour. Let cool for 10 minutes, unmold and dust with confectioners' sugar.
Nutrition Facts : @context http, Calories 532, UnsaturatedFat 26 grams, Carbohydrate 59 grams, Fat 31 grams, Fiber 4 grams, Protein 9 grams, SaturatedFat 4 grams, Sodium 313 milligrams, Sugar 42 grams, TransFat 0 grams
ALMOND CITRUS OLIVE OIL CAKE
Provided by Giada De Laurentiis
Categories dessert
Time 1h10m
Yield 8 servings
Number Of Ingredients 15
Steps:
- To make the cake: Preheat the oven to 350 degrees F. Lightly oil an 8-inch-diameter cake pan. Whisk the flour, baking powder, and salt in a medium bowl to blend. Using an electric mixer, beat the sugar, eggs, and zests in a large bowl until pale and fluffy. Beat in the milk. Gradually beat in the oil. Add the flour mixture and stir just until blended. Stir in the almonds. Transfer the batter to the prepared pan. Place cake pan on baking pan to collect any possible spills. Bake until a tester inserted into the center of the cake comes out with moist crumbs attached, about 35 minutes. Transfer to a rack and cool for 15 minutes. Remove cake and place on serving platter, top side up. Sift powdered sugar over the cake.
- To make the citrus compote: Stir the orange peel, blossom water, and 2 tablespoons of accumulated juices from the segmented fruit in a small bowl to blend. Arrange the orange and grapefruit segments decoratively in a wide shallow bowl. Pour the blossom water mixture over. Cover and let stand 15 minutes for the flavors to blend.
- Cut the cake into wedges and spoon the citrus compote alongside.
ALMOND OLIVE OIL BUNDT CAKE
Provided by Food Network Kitchen
Categories dessert
Time 2h
Yield 12 servings
Number Of Ingredients 13
Steps:
- Make the cake: Preheat the oven to 325 degrees F. Brush a 10- to 12-cup Bundt pan with olive oil; dust with flour and tap out the excess. Whisk the all-purpose flour, almond flour, baking powder and salt in a medium bowl; set aside.
- Combine the granulated sugar and eggs in a large bowl; beat with a mixer on medium-high speed until thick and pale yellow, about 3 minutes. Reduce the mixer speed to medium and slowly beat in the olive oil until the batter is smooth. Beat in the vanilla and almond extracts. Reduce the mixer speed to low; beat in the flour mixture in two additions, alternating with the almond milk, until just combined.
- Pour the batter into the prepared pan and smooth the top. Bake until a toothpick inserted into the middle comes out with a few moist crumbs, 50 to 60 minutes. Transfer to a rack and let cool 15 minutes in the pan. Loosen with an offset spatula, then invert onto the rack to cool completely.
- Make the glaze: Whisk the confectioners' sugar and 2 tablespoons milk in a bowl until smooth; stir in the remaining 1 tablespoon milk if the glaze is too thick. Spoon the glaze over the cake, letting it drip down the sides. Sprinkle with pomegranate seeds and chopped almonds. Let the glaze set, about 20 minutes.
LEMON OLIVE OIL CAKE
Recipe from Gourmet Magazine. A light and tender lemon-scented olive oil cake. You can use either extra-virgin or regular olive oil. Extra-virgin olive oil will yield a slightly stronger flavor.
Provided by Bren in LR
Categories Dessert
Time 55m
Yield 1 9-inch cake
Number Of Ingredients 8
Steps:
- Preheat oven to 350*F. Grease a 9-inch springform pan with non-stick cooking spray. Line the bottom with a circle of parchment paper and grease with the non-stick spray.
- In the bowl of a stand mixer fitted with a wire whisk attachment, whip the egg yolks with 1/2 cup of the sugar until pale and thick.
- Combine the olive oil and lemon juice and with the mixer running on low, slowly add it to the yolk mixture. It may look slightly curdled. Add the flour and lemon zest and gently fold into the yolk-olive oil mixture with a spatula.
- Transfer mixture to a separate bowl and set aside. Clean the stand mixer bowl and whisk attachment.
- In the bowl of the stand mixer fitted with the wire whisk attachment, whip the egg whites until foamy, then slowly add 1/4 cup of the sugar and continue to beat to soft peaks.
- Gently fold into the olive oil mixture, just barely until incorporated. Do not overmix.
- Spread into the prepared pan and sprinkle with the remaining 2 tablespoons of sugar.
- Bake until a toothpick inserted into the center comes out clean, 30-35 minutes. Let cool for 10 minutes, then remove the sides of the springform pan and cool completely.
- Dust with powdered sugar and serve with whipped cream and fresh berries, or as desired.
Nutrition Facts : Calories 2789, Fat 183.8, SaturatedFat 29.9, Cholesterol 830, Sodium 263.4, Carbohydrate 251.1, Fiber 3.5, Sugar 152.2, Protein 39.5
CITRUS, ALMOND & YOGURT CAKE
Enjoy this zesty citrus, almond and yogurt cake for afternoon tea. Best served warm with a cup of tea
Provided by Good Food team
Categories Dessert
Time 1h
Number Of Ingredients 10
Steps:
- Melt the butter in a small pan. Remove from the heat and leave to cool slightly. Meanwhile, butter a 23cm springform cake tin and line with baking parchment. Heat the oven to 180C/160C fan/gas 4.
- Put the 200g caster sugar, flour and ground almonds in a large bowl and mix well. Whisk the eggs and 75g yogurt into the cooled melted butter, then pour this into the bowl with the dry ingredients. Zest the lemon and orange over the bowl. Stir with a spatula until there are no streaks of flour, then scrape into the tin and bake on the middle shelf of the oven for 40 mins.
- Cut a few slices each from the zested lemon and orange, then squeeze the juice from what's left of each into a saucepan (you'll need about 6 tbsp total). Add the 2 tbsp caster sugar and the fruit slices to the pan. Bring to the boil and cook for 5-10 mins, or until the juice has reduced to a thin syrup and the fruit slices have softened. Leave to cool. Remove the fruit slices to a sheet of baking parchment and leave to dry.
- Insert a skewer into the middle of the cake - it should come out dry, with no wet cake mix clinging to it. If it's not ready, bake for 5-10 mins more and check again. Leave to cool in the tin for 5 mins, then spoon over the citrus syrup. Leave to cool for 10 mins more, then remove from the tin. To freeze, first leave to cool completely, then wrap the cake well. Will keep frozen for up to three months.
- Mix the 2 tbsp yogurt with the icing sugar to make a thick icing. Spoon this onto the centre of the cake and use the back of a spoon to ease it to the edge (it should drip over the side). Scatter over the flaked almonds and decorate with the fruit slices. Serve warm, or leave to cool completely. Will keep in an airtight tin for up to five days.
Nutrition Facts : Calories 345 calories, Fat 19 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 27 grams sugar, Fiber 1 grams fiber, Protein 6 grams protein, Sodium 0.5 milligram of sodium
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