PERFECT FLOURLESS ORANGE CAKE
A beautiful moist light cake with complex and full flavors of oranges and orange peel. Super easy to make, and people love it! Serve in wedges with a mound of whipped cream or ice cream.
Provided by Lucence
Categories Desserts Fruit Dessert Recipes Orange Dessert Recipes
Time 4h
Yield 16
Number Of Ingredients 7
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.
Nutrition Facts : Calories 174.3 calories, Carbohydrate 21 g, Cholesterol 69.8 mg, Fat 8.6 g, Fiber 2.1 g, Protein 5.4 g, SaturatedFat 1.1 g, Sodium 41.7 mg, Sugar 18.4 g
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
NIGELLA LAWSON FLOURLESS CHOCOLATE ORANGE CAKE
From the chocolate cake chapter in her book 'Feast'. This is one of the best chocolate cakes I have ever made. I sometimes add the juice and zest of half a lemon to the batter.
Provided by Flowerfairy
Categories Dessert
Time 3h15m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 8
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.
More about "whole orange cake flourless recipes"
FLOURLESS ORANGE CAKE - BAKING ENVY
From bakingenvy.com
4.4/5 (83)Total Time 1 hr 25 minsCategory Cakes & CupcakesCalories 327 per serving
- Preheat the oven to 160°C (320°F). Grease and line a 20 cm (8 inch) round cake tin with baking paper.
- Combine water and 1 cup of caster sugar in a medium saucepan over medium heat. Cook, stirring, until sugar has dissolved. Add the sliced oranges and bring to a simmer. Cook, uncovered, for 20-25 minutes or until oranges are soft and translucent. Using a slotted spoon, remove orange slices from the saucepan set aside. Reserve the syrup.
- Place the orange slices into the bowl of a food processor. Process until smooth. Add remaining 1 cup of caster sugar, eggs, vanilla essence, almond meal and baking powder. Process until well combined.
- Pour batter into prepared tin. Bake for 45-55 minutes or until golden and a skewer inserted comes out clean. Allow to cool in the tin for 10 minutes before transferring to a wire rack to cool completely.
VEGAN WHOLE ORANGE CAKE - RAINBOW NOURISHMENTS
From rainbownourishments.com
4.9/5 (80)Total Time 1 hr 10 minsCategory DessertCalories 202 per serving
- Thoroughly wash the skin of the orange and remove the stem, if it's still on. Add around 2 cups (480g) of water to a small saucepan and place the whole orange in it. Over medium heat, simmer the orange for 30 minutes until you can pierce the skin with no resistance. Drain the water and allow the orange to cool.
- Roughly chop the orange and remove any seeds. Place it in a food processor and blitz until it's pureed. Don't worry if there are little bits of rind in the puree.
- Add the rest of the cake ingredients to the food processor. Process until the mixture is combined and quite thick.
WHOLE ORANGE FLOURLESS CAKE (WITHOUT BOILING OR PEELING) …
From ditchthecarbs.com
Ratings 257Calories 196 per servingCategory Baking, Cakes And Desserts
- Place the orange quarters (make sure to remove and seeds) in the food processor and using the blade attachment, blitz until almost pureed. It is nice to see small pieces of orange peel in the final baking mix.
SICILIAN WHOLE ORANGE CAKE - CHRISTINA'S CUCINA
From christinascucina.com
MOIST ORANGE AND ALMOND CAKE - FLOURLESS - RECIPE …
From recipewinners.com
FLOURLESS ORANGE CAKE RECIPE (GLUTEN-FREE) - MON PETIT …
From monpetitfour.com
GLUTEN-FREE FLOURLESS ORANGE ALMOND CAKE - BAKE PLAY SMILE
From bakeplaysmile.com
8 VEGAN COOKIES IDEAS | ORANGE CAKE RECIPE, FLOURLESS ORANGE CAKE ...
From pinterest.ca
TOP 49 FLOURLESS ORANGE ALMOND CAKE RECIPE RECIPES
From fakomansaha.churchrez.org
FLOURLESS ORANGE CAKE | NEW WORLD
From newworld.co.nz
EASY FLOURLESS CHOCOLATE AND ORANGE CAKE - RECIPE WINNERS
From recipewinners.com
WHOLE ORANGE CAKE RECIPE | MYRECIPES
From myrecipes.com
WHOLE ORANGE ALMOND CAKE RECIPE | JAMES BEARD …
From jamesbeard.org
BEST ORANGE ALMOND FLOURLESS CAKE - HEALTHY WORLD CUISINE
From hwcmagazine.com
FLOURLESS ORANGE & ALMOND CAKE – SILVER TONGUE FOODS
From silvertonguefoods.com.au
NIGELLA’S FLOURLESS CHOCOLATE ORANGE CAKE - NEIGHBORFOOD
From neighborfoodblog.com
WHOLE ORANGE CAKE - FLOURLESS | PUNCHFORK
From punchfork.com
TOP 10 FLOURLESS BAKING RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
WHOLE ORANGE CAKE (SUPER MOIST) - TWO KOOKS IN THE KITCHEN
From twokooksinthekitchen.com
TOP 50 FLOURLESS ORANGE ALMOND CAKE RECIPE RECIPES
From kasur.keystoneuniformcap.com
FLOURLESS ORANGE CAKE - A DECADENT CAKE FROM COOK EAT WORLD
From cookeatworld.com
FLOURLESS WHOLE ORANGE HONEY CAKE | CAPILANO HONEY
From capilanohoney.com
EASIEST FLOURLESS CHOCOLATE CAKE (+VIDEO) - 2 SISTERS RECIPES BY …
From 2sistersrecipes.com
FLOURLESS ORANGE-SAFFRON CAKE RECIPE - SERIOUS EATS
From seriouseats.com
You'll also love