ORANGE & ALMOND CAKE WITH GLACE ORANGES & SYRUP
This is one of those 'good news' and 'bad news' recipes. The bad news is this cake takes a lot of time to make. The good news is that it isn't actually difficult - just time-consuming. The bad news is that it's quite expensive. The good news is that it's really worth it for a special occasion. To make it easy on yourself, prepare it over two days. The glace oranges have to be soaked overnight, so I'd prepare them, boil the oranges and make the syrup on one day, then make the cake and finish the glace oranges the next day, and serve the cake on the third day. I think it's probably better for keeping in the fridge for a day before it's served. I was really, really sceptical about making this cake, but did it because a friend particularly wanted it for her birthday. To my surprise it turned out dense and moist and delicious and full of orangey flavour. It was a real hit. It's actually not the most attractive cake in the world when you take it out of the oven, but add the glace oranges to the top (buy them if you don't want to make them yourself) and it comes up quite presentable. Served with the Orange and Sauternes Sauce and a dollop of thick cream you'll forget all about what a pain it was to make. :-) In fact, my friend says her neighbour turned up at breakfast time the next day asking if there was any more of 'that cake' left! This recipe is adapted from one that appeared in Australia's "Better Homes and Gardens" magazine. The syrup recipe is pinched from Chrissyo's Orange and Almond Cake Recipe #38551 .
Provided by Kookaburra
Categories Dessert
Time 5h
Yield 14 serving(s)
Number Of Ingredients 13
Steps:
- To prepare the oranges for the cake: Place the oranges into a large saucepan (I used a stockpot, but something the size of a Dutch Oven would do), cover oranges with hot water from the tap, place on a medium heat, and bring water up to boiling point.
- I had a problem with the oranges floating, so I placed a heatproof glass pie plate on top to keep them submerged.
- Reduce heat and simmer oranges for 40-50 minutes or until the skin is very tender - your fingernail should easily penetrate the skin.
- Check water from time to time and top up if necessary.
- Remove oranges from pan and allow to cool, then cut oranges into quarters, remove any seeds, and leave on a plate, uncovered, at room temperature, to dry a little for 1-2 hours.
- Now, unless you're going to make the cake immediately, place the orange quarters into a sealed container and store in the refrigerator until needed.
- To make the syrup: The syrup will keep so it can be made well ahead.
- Just place the orange juice, sugar and sauternes in a saucepan over a medium heat and stir until the sugar dissolves.
- Reduce the heat and simmer for 20 minutes until the liquid is reduced by half.
- From time to time, and especially at the end, scrape off any scum that forms on the top.
- Pour into a heat proof jug or jar, cool, cover and refrigerate until needed.
- Note: the syrup is supposed to thicken as it cools, but don't expect a thick syrup.
- To make the glace oranges: Remove any seeds from the orange slices and arrange them (with the rind still on) in a large, shallow, heatproof container.
- Cover oranges with boiling water and allow to stand at room temperature overnight.
- The next day, drain the oranges.
- In a large frying pan, place the sugar, water and vanilla bean and stir over a low heat until the sugar dissolves.
- Now, add the orange slices in a single layer, and simmer, uncovered over a low heat for an hour.
- Remove oranges and arrange in one layer on a plate and cover with the syrup. Cover and keep in the refrigerator until you want to decorate the cake - I did this just prior to serving it.
- If you find, as I did, the syrup went toffee-ish and the oranges stuck to the plate after keeping, just whack it, uncovered, into the microwave for a minute or so to melt the syrup.
- To make the cake: Spray a 22cm (9") springform tin with a double layer of silicone (baking) paper.
- Preheat oven to 170°C.
- Now, put the boiled orange quarters (peel and all) into a food processor and pulse until quite smooth - you won't get it completely smooth, but do your best.
- Add the eggs and pulse again, trying to get the smoothest mixture possible.
- Add the sugar, the flour (if using), the baking powder and as much of the almond meal as you can without overloading your food processor and pulse until you have a smooth batter.
- If necessary, pour batter into a big mixing bowl and stir in the rest of the almond meal.
- Pour the batter into the prepared tin and bake at 170C for 45-50 minutes or until a skewer, inserted in the centre, comes out clean.
- Allow to cool a little, then release the springform pan, and invert the cake onto a dinner plate and carefully remove the baking paper from the base and sides.
- Invert back onto another plate, allow to cool, then cover and refrigerate until needed.
- To decorate cake: Use your own judgement, but this is what I did.
- Pour a couple of tablespoons of the sauce over the top of the cake and smooth with the back of a spoon.
- Cut some of the glace orange slices into halves and arrange around the outside of the cake.
- Leave three or four slices whole, cut halfway through and then 'twist' to sit upright in a circle in the centre of the cake.
- Using a pastry brush, use the syrup from the glace oranges to glaze the sides of the cake - microwave the syrup briefly to bring it back to liquid consistency if necessary.
- Tuck some pretty flowers (I used daisies) amongst the oranges on top of the cake.
- To serve: Serve small slices (it's rich) with the syrup (cold or at room temperature) and a dollop of thick cream.
- Swear never to make this cake again!
Nutrition Facts : Calories 403.8, Fat 14.9, SaturatedFat 1.6, Cholesterol 90.6, Sodium 70.3, Carbohydrate 63.4, Fiber 4.4, Sugar 57.4, Protein 8.8
ORANGE ALMOND CAKE
Provided by Food Network
Categories dessert
Time 1h
Yield one 9-to-10-inch/23 to 25 cm cake
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F/180 degrees C. Grease and line a 9-to-10-inch/23 to 25 cm cake pan (springform or tube pan).
- For the cake: Separate the eggs into two bowls. Beat the yolks with the sugar and zest, then stir in the almonds. Beat the whites to peaks. Stir a spoonful of whites into the yolk mixture, then fold in the rest, gently. Pour the batter into the pan and bake until set, about 45 minutes. Let cool slightly, then unmold onto a serving platter.
- For the syrup: Heat the orange juice and sugar together in a saucepan and boil for 5 minutes. Stir in the liqueur if using. Spoon the syrup evenly over the cake, letting the syrup soak in as you go (it will absorb all of it).
- Serve the cake with candied orange zest on top and whipped cream on the side.
ORANGE AND ALMOND CAKE WITH ORANGE SYRUP
Make and share this Orange and Almond Cake with Orange Syrup recipe from Food.com.
Provided by Chrissyo
Categories Dessert
Time 3h30m
Yield 6-8 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 648.7, Fat 30.5, SaturatedFat 3.5, Cholesterol 211.5, Sodium 132.3, Carbohydrate 83.2, Fiber 7.1, Sugar 72, Protein 17.9
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
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