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Orange & Almond Cake

Let’s cook!

Something sweet, indulgent yet quite nutritionally dense. Orange & almond cake. It’s gluten free for those that seek such recipes for their diet.

This is a very easy recipe and doesn’t use as many eggs as traditional Jewish recipes I’ve seen over the years.

Orange & almond cake.

Orange & Almond Cake

3 oranges

3 eggs

1 cup caster sugar

300g almond meal (ground almonds)

1 teaspoon baking powder

extra 3/4 cup caster sugar (approximate measure, you might need less)

Grease a 22cm cake tin. (I used a large loaf tin)

Pre-heat oven to 170° Celsius.

  • Place whole oranges in a saucepan, cover with water, bring to the boil then simmer for 15 mins.
  • Drain & repeat.
  • Chop 2 of the oranges & remove the pips.
  • Place those oranges into a blender or food processor. Process until smooth.
  • In a large bowl, whisk the eggs & 1 cup of caster sugar until thick and creamy.
  • Add in the processed oranges, almond meal & baking powder. Gently fold together. (Mixture is often quite runny depending on how large your oranges are. If it’s too runny, you can add some plain flour.)
  • Pour mixture into prepared tin.
  • Bake at 170° C for 1 hour. (Should be golden brown, and an inserted skewer should come out clean when cooked.) (My cake today took 1 hour & 15 mins.)
  • Allow to cool initially in the tin. Be careful when tipping out on to a rack.

Whilst the cake is cooking, here’s what you’ll do with that remaining orange & extra sugar:

  • Remove the peel from the 3rd orange in strips.
  • Put peel in saucepan, cover with some water & boil for 5 mins.
  • Squeeze in the juice of the orange.
  • Add the extra sugar, up to 3/4 cup. (I use less than half that.)
  • Stir until dissolved and thickened.
  • When cake is cool, use a knife or skewer to make slight holes in the cake. Drizzle over the orange syrup. (Note” you may not actually need to use syrup if cake is very moist.)
  • Serve in small slices.

I find this cake is excellent to freeze. It also seems to be a little less wet if I refrigerate it.

I find I can use a small slice of this cake as a meal replacement and not irritate my GORD (GERD). Acid reflux sufferers it may be worth experimenting with this if you’ve not tried it before. Thanks to all that almond meal the cake is very filling. Enjoy!

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  1. February 2, 2010 at 10:30 am

    Oh that looks so yummy!

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