Flourless Orange Almond Cake Recipes
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.
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- Wash oranges well. Place whole oranges in a pot and fill about ½ way up with water. Simmer whole oranges (DO NOT CHOP) for about 45 minutes to 1 hour until soft when you touch them but not falling apart, uncovered. Keep an eye on your oranges, if the water level evaporates add a little more water to the bottom of the pan. Drain water and allow oranges to cool. (Alternatively, you can cook your oranges in the microwave on high power for 15 minutes. However, we have had better results with the stove top method) We left our oranges cool the remainder of the time on the refrigerator overnight. (You do not need to let them cool in the refrigerator overnight but you need to get them cool enough to handle and peel. That can be done the same day)
- Line your 9-inch baking pan with waxed paper/parchment paper. We used a spring form pan and it seemed to work well. However, a regular 9-inch cake pan is also okay as if you line your pan with the parchment paper. If you leave a little excess parchment paper at the top, you can just lift straight out of the pan. As a precautionary measure sprayed the parchment paper with a little spray oil.
- Prepare your oranges. Cut your cooked and cooled oranges in half. Peel your oranges. Keep the peel. Scrap and remove the white pith from the orange peel with a spoon delicately and discard the pith. Remove any seeds from the oranges. Remove any tough sections from the oranges and discard. Chop the flesh of the oranges and the orange peel of the oranges roughly with a knife. Place your cleaned and chopped oranges and orange peel into a food processer and blend until smooth. Alternatively chop finely with your knife. Set aside.
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