Flourless Orange Cake Recipes

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.

Steps:

• Put the whole orange or oranges in a pan with some cold water, bring to the boil and cook for 2 hours or until soft.
• Drain, and when cool, cut the oranges in half and remove any big pips.
• Then pulp everything - pith, peel and all - in a food processor.
• Preheat the oven to gas mark 4/180°C Butter and line a 20cm springform tin.
• Add the eggs, baking powder, bicarbonate of soda, almonds, sugar and cocoa to the orange in the food processor. Run the motor until you have a cohesive cake mixture, but slightly knobbly with the flecks of puréed orange.
• Pour and scrape into the cake tin and bake for an hour, by which time a cake tester should come out pretty well clean. Check after 45 minutes because you may have to cover with foil to prevent the cake burning before it is cooked through, or indeed it may need a little less than an hour; it all depends on your oven.
• Leave the cake to get cool in the tin, on a cooling rack. When the cake is cold you can take it out of the tin. Decorate with strips of orange peel or coarsely grated zest if you so wish, but it is darkly beautiful in its plain, unadorned state.

Steps:

• Make the cake: Preheat the oven to 375 degrees F. Coat a 10-inch Bundt pan with cooking spray.
• Whisk the almond flour, potato starch, orange zest, cinnamon, ginger and salt in a large bowl; stir in the carrots.
• Combine the whole eggs and 1 cup granulated sugar in another large bowl. Beat with a mixer on medium-high speed until pale and thick, about 3 minutes. Gently fold in the carrot mixture.
• Put the egg whites in another large bowl and beat with a mixer on medium-high speed until just foamy. Gradually add the remaining 1/4 cup granulated sugar and beat until stiff, glossy peaks form, 6 to 8 more minutes.
• Gently fold the beaten egg white mixture into the carrot mixture in 3 additions until just combined. Scrape the batter into the prepared pan. Bake until the cake springs back when pressed and a toothpick inserted into the center comes out clean, 25 to 30 minutes. Transfer to a rack and let cool completely in the pan, then invert onto a platter.
• Make the glaze: Whisk the confectioners' sugar, orange juice, vanilla seeds and salt in a bowl. Drizzle over the cake and let set slightly before serving.

Steps:

• Preheat oven to 325 degrees F. Spray a 9 by 2-inch spring form pan with nonstick spray.
• Put the chocolate, butter, and salt in a large microwave safe bowl. Melt in the microwave on 75 percent power for 2 minutes. Stir and microwave again until completely melted, about 2 minutes more. Alternatively, put the chocolate and butter in a heatproof bowl. Bring a saucepan filled with an inch or so of water to a very slow simmer; set the bowl on the pan without touching the water. Stir occasionally until melted.
• Beat the eggs and sugar with a standing or handheld mixer until light and thickened, about 8 to 10 minutes. Fold the melted chocolate into the whipped eggs until evenly combined.
• Pour the batter into the prepared pan and bake until a toothpick inserted into the center comes out wet but not gooey, about 1 hour and 25 minutes. Remove cake from the oven and cool on a rack.
• When ready to serve remove ring from spring form mold. Dust cake with confectioners' sugar or cocoa powder. Serve with whipped cream or ice cream if desired.
• Beat the cream and vanilla in a chilled non-reactive bowl with a whisk or an electric mixer just until they hold a loose peak. (Lift the beater from the cream and look at the shape of the peak at the end of the whisk; it should hold a lazy curve.) Sift the sugar over the cream and continue to beat just until it holds a soft peak. Take care not to over beat the cream or it will be look curdy. Serve, or refrigerate covered for up to 4 hours.

Steps:

• Preheat oven to 170C (340F). Grease an 8 or 9 inch round pan.
• Wash the oranges, place them in a large saucepan and cover with water. Bring to boil and simmer for 15 minutes. Drain, then return to pan, cover with water and bring to boil. Let simmer another 15 minutes. Drain and coarse chop the orange discarding any seeds.
• Place the oranges in the bowl of a food processor and process until smooth.
• Whisk the eggs and the sugar until thick and pale. Add the orange, almond meal and baking powder and fold until just combined.
• Pour into a greased, 22cm round pan and bake in 170C (340F) for about 50 minutes or until skewer inserted comes out clean.

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.

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.

Steps:

• Preheat oven to 350 degrees F. Brush bottom of 10-inch springform pan generously with butter or margarine.
• Blend almonds and 1/4 cup sugar in food processor until almonds are finely ground. Add chocolate; blend until chocolate is finely ground.
• Whisk cocoa, orange juice and orange peel in small bowl until smooth.
• In another bowl, combine egg yolks and 1/2 cup + 2 Tbs. sugar. Scrape in seeds from vanilla bean.
• Using an electric mixer, beat until yolk mixture is very thick, about 4 minutes.
• Beat in cocoa mixture. Fold in ground-almond mixture.
• Using clean dry beaters, beat egg whites and salt in another large bowl until soft peaks form. Gradually add 2 Tbs. sugar, beating until whites are stiff but not dry.
• Fold whites into chocolate batter in 3 additions. Transfer to prepared pan.
• Bake cake until tester inserted into center comes out clean, about 40 minutes.
• Cool cake completely in pan on rack. If making a day ahead of time, cover with foil and store at room temperature.

Steps:

• Preheat oven to 350°F. Brush bottom of 10-inch-diameter springform pan generously with margarine. Blend almonds and 1/4 cup sugar in processor until almonds are finely ground. Add chocolate; blend until chocolate is finely ground, scraping sides and bottom of bowl occasionally.
• Whisk cocoa, orange juice, and orange peel in small bowl until smooth. Combine egg yolks and 1/2 cup plus 2 tablespoons sugar in large bowl. Scrape in seeds from vanilla bean. Using electric mixer, beat until yolk mixture is very thick, about 4 minutes. Beat in cocoa mixture. Fold in ground-almond mixture. Using clean dry beaters, beat egg whites and salt in another large bowl until soft peaks form. Gradually add 2 tablespoons sugar, beating until whites are stiff but not dry. Fold whites into chocolate batter in 3 additions. Transfer to prepared pan.
• Bake cake until tester inserted into center comes out clean, about 40 minutes. Cool cake completely in pan on rack. (Can be made 1 day ahead. Cover with foil; store at room temperature.)
• Cut around cake in pan; release sides. Cut cake into wedges. Transfer to plates. Place scoop of sorbet alongside.