Orange And Almond Cake Gluten Free Recipes

Steps:

• Place orange (unpeeled)in boiling water for 2 hours.Remove and allow to cool.This can be done ahead of time.
• Preheat oven to 180c.
• Break eggs into a blender.add caster sugar and blend together.
• Cut up orange (unpeeled) and place into egg mix,and blend together to a smooth consistency.
• Add the almond meal and baking powder and blend.
• Grease baking pan and dust with caster sugar.
• Pour batter into the pan and sprinkle caster sugar on top and bake for 1 hour or until top is golden brown.
• Dust with icing sugar to serve.(you can also have it with cream).

Steps:

• Bring a pot of water to the boil, add the oranges, cover and simmer for one hour.
• Stain off the water. Cool the oranges. If you are in a hurry, I suggest you partly cool them -- (this will still work).
• While they are cooling, food process the sugar with the eggs until the sugar is dissolved and pour into a bowl.
• Cut the oranges in half and de-seed them and put the oranges (with peel and pith) into a food processor and pulp until reasonably smooth.
• Pour the pulp into the sugar/egg mix and add the almond meal. Gently mix together.
• Pour mix into baking paper lined 24 - 26cm springform tin and bake for 50 - 60 minutes at 185°C.
• Serve with creme fraiche, whipped cream, or vanilla ice-cream -- makes an awesome dessert. You could drizzle a little citrus liqueur around the plate.
• Added thoughts -- This cake DOES NOT need any syrup poured over it.
• NB.Simply double this recipe to get two large cakes. It is just as successful.
• Occasionally, I will add a slurp of Grand Marnier, Contreau, or Galliano; however, try it plain initially.

Steps:

• For the oranges: Preheat the oven to 350 degrees F. Butter a 9-inch round cake pan and line the bottom with parchment paper; butter the parchment.
• In a small saucepan, melt the butter over medium heat. Add the sugar, honey and salt and cook until the sugar has melted and turned golden brown, swirling the pan, 2 to 3 minutes. Remove the saucepan from the heat and carefully transfer the mixture to the prepared cake pan.
• Cut the top and bottom off of each orange. Then cut the skin and pith off of each orange by slicing from top to bottom, following the curve of the fruit. Slice the oranges into 1/4-inch-thick rounds. Layer the rounds on top of the caramel in the cake pan. Set aside.
• For the cake batter: In a medium bowl, whisk together the almond flour, cornstarch, baking powder and salt. In another medium bowl, beat the butter and sugar with an electric mixer on medium speed until fluffy, about 3 minutes. Beat in the egg yolks and vanilla. Add the almond flour mixture to the butter mixture and beat to combine. The batter will be stiff.
• In a clean bowl with clean beaters, beat the egg whites with an electric mixer on high speed until they form medium-stiff peaks, about 2 minutes. Stir in about a third of the egg whites into the almond mixture to loosen it, then gently fold in the remaining whites. Transfer the batter to the pan with the oranges and smooth the top. Bake until the cake is golden brown and a toothpick inserted into the center comes out with moist crumbs attached, 40 to 45 minutes. Let the cake cool in the pan on a wire rack 10 minutes. Carefully flip the cake onto a serving plate. Serve warm or room temperature.

Steps:

• You would think to leave making the syrup til last but trust me - DO IT FIRST! In order to get that real gorgeous syrupy thickness, the sugar will take a good while to get to that stage during boiling! Now, to make your syrup, add the orange zest, juice and sugar into a saucepan with 500ml of water and bring slowly to simmer until the sugar has dissolved. Add the cinnamon slowly as you do (personally it's always best to add very little each time, unless you're an ultra lover of cinnamon you do want to catch that tangyness of the orange as well to it!) Turn the heat up briefly to get it boiling, then immediately reduce the heat right down and stir until syrupy.

Steps:

• Prep:1hr › Cook:55min › Ready in:1hr55min Put the chopped oranges in a small saucepan, discarding any pips. Add 1 tbsp water, then cover and cook gently for 30 minutes or until the oranges are soft and excess liquid has evaporated. Leave to cool.
• Preheat the oven to 180ºC (350ºF, gas mark 4). Line the bottom and sides of a 23 cm (9 in) springform cake tin with baking parchment. Finely chop the oranges in a food processor or blender, or with a large knife. Put the egg whites in a large bowl and whisk until they form stiff peaks. Gradually whisk in half the caster sugar, then whisk for 1 minute. Using the same whisk, whisk the egg yolks with the remaining caster sugar in another bowl for 2-3 minutes or until pale and quite thick. Whisk in the finely chopped oranges, then carefully fold in the ground almonds.
• Stir in 3 spoonfuls of the whisked egg white to loosen the mixture, then gently fold in the remaining whites with a large metal spoon. Transfer the mixture to the prepared tin and level the top. Sprinkle with the flaked almonds.
• Bake for 50-55 minutes or until the cake is golden and a skewer inserted in the centre comes out clean. Check the cake after 20 minutes and again at 30 minutes, and cover lightly with foil if it is browning too quickly. Leave the cake to cool in the tin, then turn it out, peel away the lining paper and transfer to a serving plate. Dust with icing sugar before serving. The cake can be kept in an airtight tin for up to 2 days.

Steps:

• Preheat oven to 180°C Line 2 x 12 mini muffin pans with mini paper cases.
• Using an electric mixer- beat together the butter, sugar and orange zest for 5 minutes, or until pale and fluffy.
• Add the egg and beat until well combined.
• In a seperate bowl- mix together the ground almonds/almond meal, coconut, polenta and baking powder.
• Stir in the dry mix to the butter mixture and then add the orange juice and buttermilk. Stir well to combine.
• Divide the mixture into the paper cases and smooth the surface of the mini cakes with the back of a spoon.
• Bake approx 12 minutes or until the tops are firm when lightly toughed and a skewer inserted into the centre of a cake will come out clean.
• Remove from the oven and cool in the pans for 5 minutes. Then transfer the cakes to a wire tray to cool- about 30 minutes.
• To make the icing- place sifted icing sugar and orange juice in a bowl and beat with a wooden spoon until combined.
• Spread a small spoonful of icing over each cake and decorate with orange zest if desired.

Steps:

• Preheat oven to 350 degrees. Lightly grease and flour a loaf pan.
• Combine buttermilk, orange juice and vanilla in a small bowl and set aside.
• Sift together flours, almond meal, xanthum gum, salt, baking powder, and baking soda. Set the dry ingredient mixture aside.
• In a large bowl, cream sugar and butter (beat with electric mixer about 3 minutes, until fluffy).
• Beat in eggs - one at a time - and chase it with the orange zest. Alternate adding the wet and dry ingredient mixtures to the batter, starting and ending with the flour.
• Pour batter into prepared pan and smooth the top. Bake for 45 - 50 minutes, or until a tooth pick comes out clean.
• Remove the cake from the oven and let stand for at least five minutes.
• Turn the pan over on a plate or rack. While the cake cools an additional five minutes, make the orange vanilla syrup.
• In a small pot, combine sugar, orange juice, and vanilla. Heat on medium heat and stir until the sugar dissolves and the mixture becomes a little thick (about three minutes). Spoon some or all of the mixture on top of the cake.
• When you're ready to serve: in a small bowl, mix 1 - 2 Tablespoons of orange juice with the powdered sugar to form a thick orange glaze. Drizzle some or all on top of the cake.

Steps:

• Boil two of the oranges (whole) in water, with the lid on the pan, for about 1 hour or until squidgy. Drain and leave to cool.
• Butter a springform cake tin, 23cm/9in wide and 7cm/23⁄4in deep. Add 1-2 tablespoons of polenta, tip the grains around until the tin is coated, then knock out the excess. Set aside.
• Whizz the flaked almonds to a grainy powder in a food processor, then mix in a bowl with the polenta and baking powder. Set aside.
• Halve the cooked oranges and remove any pips. Remove zest from the third orange. Whizz the zest and the orange halves (with skin on) to a smooth purée in the food processor. Set aside.
• Preheat the oven to 180C/Gas 4/fan oven 160C. Using a mixer or electric beaters, beat the eggs, yolks and sugar for a good 5-7 minutes until the batter looks like a very thick milkshake.
• Quickly beat in the almond mixture, then the purée until just blended. Pour the batter into the tin, leaving at least 1.5cm/5⁄8in at the top.
• Bake the cake in the middle of the oven. After 10 minutes, reduce the temperature to 150C/ Gas 2/fan oven 130C, bake for 30 minutes, then reduce temperature to 140C/fan oven 120C for a further 30 minutes (if you have a gas oven, cook at gas 4 for 10 minutes, then at gas 2 for 11⁄4 hours until done without reducing the temperature further). The cake is ready when it has risen, is golden-brown and the centre is just firm - don't panic that it still feels fragile.
• Leave the cake to cool in its tin (it will sink a little), then run a palette knife around the edge before releasing the sides. Only attempt to transfer it from the metal base to a decorative plate or stand if you have a proper cake lifter.
• Whisk the liqueur and marmalade into the mascarpone. Serve the cake in thick wedges with the mascarpone dolloped on top.

Steps:

• Wash the oranges and boil them whole for 1 ½ hours, or until soft.
• Place oranges in a food processor and blend until smooth.
• Process in eggs, agave, almond flour, salt and baking soda until well blended.
• Pour batter into a greased 9-Inch round cake pan.
• Bake at 375° for 45-50 minutes, until a toothpick stuck in the center comes out clean.
• Serve.