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- Dish type
- Cakes with fruit
- Citrus cakes
- Orange cake
This recipe has no fat and transforms some everyday ingredients in to something very delicious. This cake recipe also ticks all the boxes for a flexible cake, it can be made in advance, it is parev and it is ideal for Pesach.
Greater London, England, UK
7 people made this
- 2 large oranges
- 200g caster sugar
- 200g ground almonds
- 1 teaspoon almond essence
- 6 eggs
- 1 teaspoon baking powder
- 3 tablespoons of split almonds
- Zest of 1/2 orange
- 250g thick natural yoghurt
- 2 tablespoons icing sugar
- 1 teaspoon Cointreau – or more if desired
MethodPrep:20min ›Cook:3hr30min ›Extra time:20min › Ready in:4hr10min
- Put the oranges in a pan and cover with cold water. Bring to the boil, turn down the heat and simmer for 2 hours. Top up with more water if they start to boil dry.
- Line a loose based 20cm/ 8 inch cake tin with baking parchment paper.
- Pre-heat the oven to 170 C/ 150 F/ gas mark 2.
- Remove the oranges from the water. Using a sharp knife, carefully remove the outer orange layer. Cut orange in half discarding any pips. Place in the food processor with the caster sugar, eggs, ground almonds, almond essence and baking powder. Blitz until smooth.
- Transfer the mixture into the prepared cake tin & sprinkle the almonds over the top.
- Bake in the pre-heated oven for 1 hour 30 minutes, covering with foil half way through should it start to burn on top.
- Leave to cool and then cut into slices.
- For the orange cream, combine the yoghurt/ mascarpone cheese with the sugar, orange juice and Cointreau.
- To serve, dust the plate with some icing sugar and serve the cake with a generous spoonful of orange cream.
For Pesach I omit the orange cream and make this as a dessert. It is perfect to finish a seder or Yom Tov meal – to turn into ‘afters’ serve with ready made sorbet (orange or lemon) or parev ice cream (chocolate goes well with the orange and almond flavours). During the rest of the year, I like to serve this cake topped with thick yogurt mixed with some icing sugar and teaspoon of orange juice or orange liqueur like Cointreau.
There are three basic varieties of orange. The sweet variety is large and juicy but their skins are more difficult to remove. The Valencia and the blood oranges are two popular types of sweet orange. Sour tasting oranges, known as bitter oranges, are mainly used in cooking or for orange liqueurs - where their essential oils and peel is often an important ingredient. Loose-skinned oranges are the sweet kind of orange that peel and segment easily.Always choose oranges that are heavy, firm and evenly shaped with smooth skins. As with lemons and limes, thicker skinned oranges will give less juice.
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Orange Almond Cream Cake
This recipe was taken from Bon Apetit magazine a few years ago! It is fun and easy. I'll put up a photo soon!
Ingredients You'll Need
2 cups whole milk
1 tablespoon grated orange peel
6 large egg yolks
2/3 cup sugar
1/2 cup all purpose flour
1/4 cup (1/2 stick) unsalted butter, cut into 1/2-inch cubes, room temperature
4 teaspoons vanilla extract
1 cup sugar
1 cup water
3 tablespoons Grand Marnier or other orange-flavored liqueur
1 cup whole milk
2 tablespoons (1/4 stick) unsalted butter
2 cups sifted cake flour (sifted, then measured)
2 teaspoons baking powder
1/2 teaspoon salt
4 large eggs
1 3/4 cups sugar, divided
2 teaspoons vanilla extract
4 teaspoons grated orange peel, divided
8 large navel oranges
2 cups chilled heavy whipping cream
1/2 cup coarsely crushed amaretti cookies (Italian macaroons)*
1/4 cup apricot jam, melted
Bring milk and orange peel to simmer in heavy medium saucepan remove from heat. Using electric mixer, beat yolks in large bowl to blend. With machine running, add sugar and beat until mixture is light yellow and thick, about 4 minutes. Add flour, beating until well combined. Gradually beat in hot milk mixture. Return custard to same saucepan. Cook over medium heat until mixture boils and thickens, stirring constantly, about 3 minutes. Remove from heat whisk in butter and vanilla. Transfer cream filling to medium bowl press plastic wrap onto surface. Refrigerate cream filling overnight. (Can be made 2 days ahead. Keep refrigerated.)
Bring sugar and 1 cup water to boil in small saucepan, stirring to dissolve sugar. Boil 5 minutes, swirling pan occasionally. Cool syrup slightly. Stir in Grand Marnier. Cover chill until cold. (Can be made 2 days ahead. Keep chilled.)
Position rack in center of oven preheat to 350°F. Butter two 9-inch-diameter cake pans with 1 1/2-inch-high sides. Line each pan with parchment paper round. Bring milk and butter almost to boil in small saucepan. Remove from heat. Sift flour, baking powder, and salt into medium bowl.
Using electric mixer, beat eggs in large bowl on high speed 2 minutes. Gradually beat in 1 1/2 cups sugar, 1 tablespoon at a time. Beat until mixture is light yellow and thick, scraping down sides occasionally, about 5 minutes. Reduce speed to medium-high add vanilla. Gradually beat in hot milk mixture in steady stream. Immediately add dry ingredients and beat until just blended, occasionally scraping down sides of bowl (batter will be thin). Mix in 3 teaspoons orange peel. Quickly divide batter between prepared pans.
Bake until cakes are golden, pull away from sides of pans, and spring back when pressed in center, about 30 minutes. Cool in pans on rack 10 minutes. Invert cakes peel off parchment paper. Turn cakes right side up on rack and cool completely. (Can be made 1 day ahead. Wrap in plastic and let stand at room temperature.)
Using small sharp knife, cut off peel and white pith from oranges. Working over strainer set over large bowl, cut between membranes to release segments. Transfer orange segments to paper towels to drain.
Beat cream and 1/4 cup sugar in large bowl until cream holds peaks. Fold 1/2 cup whipped cream into cream filling, then fold in crushed amaretti and remaining 1 teaspoon grated orange peel. Using serrated knife, cut each cake layer horizontally in half, creating 4 layers. Place 1 layer on plate, cut side up brush generously with syrup (about 6 tablespoons). Spread 3/4 cup filling over. Arrange 1 layer of orange segments (about 20) over filling. Repeat layering twice more with cake, syrup, filling, and orange segments. Top with remaining cake layer, cut side down. Brush cake with syrup. Fill pastry bag fitted with large star tip with 1 cup whipped cream. Spread remaining whipped cream over top and sides of cake. Pipe cream in rosettes around top edge of cake. Cover center with orange segments. Brush oranges with melted apricot jam. Refrigerate cake 3 hours. (Can be made 1 day ahead. Keep refrigerated.)
- 1 cup packed brown sugar
- 1 cup sliced almonds
- ¼ cup all-purpose flour
- 3 tablespoons butter, melted
- 1 teaspoon freshly grated orange zest
- ½ cup butter, softened
- ½ cup white sugar
- 3 eggs
- 1 teaspoon freshly grated orange zest
- ½ teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ⅔ cup orange juice
- 5 teaspoons orange juice
- 1 cup confectioners' sugar
Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch tube pan.
In a medium bowl, mix brown sugar, almonds, and flour. Stir in butter and 1 teaspoon orange zest, and set aside.
In a separate medium bowl, thoroughly beat together butter and sugar with an electric mixer. Mix in eggs one at a time. Beat in remaining teaspoon orange zest and vanilla extract.
In a large bowl, mix flour, baking powder, and baking soda. With an electric mixer set to Low, alternately mix in egg mixture and 2/3 cups orange juice to make a batter. Spoon 1/2 the batter into the prepared 9 inch tube pan. Top with 1/2 the brown sugar mixture. Cover with remaining batter, and top with remaining brown sugar mixture.
Bake 25 to 35 minutes in the preheated oven, until a toothpick inserted in the center comes out clean. Turn out onto a wire rack to cool.
Mix 5 teaspoons orange juice and confectioner's sugar in a small bowl, and use to glaze the cooled cake.
Gluten-Free Orange and Almond Cake
Preheat oven to 160°C fanbake. Grease the sides of a 23cm-diameter springform cake tin and line the base with baking paper.
In a mixing bowl, whisk together butter, sugar, eggs and vanilla extract. Mix in ground almonds, polenta, baking powder, zests and orange juice. Transfer to prepared tin and bake until the top is deeply golden and bounces back when lightly pressed (about 40 minutes). Allow to cool in the tin before turning out. The unglazed cake will keep in a covered container in the fridge for up to 5 days.
To prepare the Glazed Citrus Topping, place the citrus slices in a pot, cover with boiling water, stand for 5 minutes then drain. Repeat once more to remove any bitterness from the citrus. Add sugar and water and bring to a simmer, swirling to dissolve sugar. Simmer until the liquid has almost evaporated (10-15 minutes) or until syrupy. Spoon fruit and syrup over cake just prior to serving.
Expert tips and notes:
- Adding the almond flour – When you mix the almond flour into the egg yolk mixture it will become like a thick dough. Don’t be alarmed. That’s how it’s supposed to be.
- Beating the egg whites – Beat the egg whites until they’re stiff enough to hold a peak and the tip of the peak curls over. See image #3 above.
- Folding in the meringue – Start with folding only 1/3 of the meringue into the thick almond mixture to lighten it up. It will be stiff and hard to fold in at first, but it will loosen up so that it’s easier to mix in the rest of the meringue.
Mary Berry’s orange layer cake
Heat oven to 180C/160C fan/gas 4. You will need 2 x 20cm loose-bottomed sandwich tins, greased and bases lined with baking parchment. Measure all the cake ingredients into a large bowl (reserve a little orange zest for decoration) and beat with a wooden spoon or electric hand mixer until combined and smooth.
Divide evenly between the 2 tins. Bake for 20-25 mins or until well risen, lightly golden and shrinking away from the sides of the tins. After 5 mins, remove from the tins and leave to cool on a wire rack.
To make the icing, put the butter and icing sugar into a bowl and mix with an electric hand mixer until light and fluffy. Stir in the orange zest.
Remove the paper from the cakes. Sit 1 cake upside down on a plate. Make the glaze by putting the caster sugar and orange juice into a saucepan, stirring over a low heat until the sugar has dissolved. Boil until reduced by half, then brush half on the upside-down cake, using a pastry brush. Spread half the butter icing over the glazed cake. Sit the other cake on top, brush with the remaining glaze, then spread with the remaining butter icing. Scatter with the reserved orange zest. The cake is best eaten on the day, but will keep for up to 3 days in a cool place. It freezes well un-iced or filled.
Orange and almond cake
A classic Passover dessert that draws on the Sephardic traditions of the Mediterranean, Morocco and the Middle East. In this recipe whole oranges are boiled for two hours and then puréed skin, pips and all. Not only is this cake incredibly moreish and moist, it is also gluten and dairy-free making it the perfect all-rounder.
- 2 oranges, washed
- 250 g caster sugar, plus extra for dusting
- 6 eggs
- 250 g almond meal
- 1 tsp baking powder
- icing sugar, to serve
Oven temperatures are for conventional if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml 1 tablespoon equals 20 ml 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
The following recipe has been tested and edited by SBS Food and may differ slightly from the video.
1. Bring a large pot of water to the boil. Wash the oranges and cook in the boiling water for 2 hours. Drain, allow to cool to room temperature, then puree. This step can be done ahead of time.
2. Preheat the oven to 160°C. Grease and line a 22 cm spring form cake tin with baking paper.
3. Beat the eggs and caster until well combined.
4. Stir in the orange puree followed by the almond meal and baking powder.
5. Pour the batter into the prepared tin and dust the top with extra caster sugar. Bake for 1-1¼ hours, until the top is golden and a skewer inserted into the centre comes out clean.
6. Allow to cool in the tin. Dust with icing sugar, cut into slices and serve.
More Delicious Keto Desserts
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Orange Almond Cake
Almonds are with the human race since the beginning of time. It is originated from present day Iran and Central Asia but it was quickly brought all over the known world due to its ability of producing attractive fruits even when it was planted from seed.
As many fruit trees produce more than disappointing fruits when planted from seed, their domestication and usefulness for humans took some time to take root. When people realized that twigs from tasty plants can be grafted onto other plants, new horizon opened in agriculture.
Almonds are grown all over the world today where the climate allows of course, as almond trees like dry hot summers and humid wet winters best. This probably explains why California is the leading almond producer globally and the rest of the countries are the ones around the Mediterranean Sea.
Almonds are full of nutrients and low in carbohydrate making them excellent choice in nowadays popular diets. There are a ton of keto, low carb or gluten free recipes using almond as main ingredient despite being a bit on the pricey side.
More pricey than white flour anyway which explains why some traditional sugar filled recipes called for mixing almond flour with white flour. We are still able to hit the almond up with some other cheaper alternatives like corn or rice flour if we are only after gluten free recipes.
Unfortunately, there isn&rsquot much options for the low carb community here for saving up for the kids collage fees. We can use different nuts in place of almonds but given the state of healthy food industry that only serves for getting rid of the taste of almonds not saving some coins.
Luckily, we don&rsquot need that much flour as the frame of the cake will be created by the eggs itself similarly as it is done in sponge cakes with a bit of lift from the baking powder.
Making almond cakes are even easier than sponge cakes as with sponge cakes we expect extra airy and fluffy cake texture while with nuts due to the lack of gluten, it is just not possible.
Nuts are basically oils that create a dense cake which can be dry or a bit soggy with moderate fluffiness. These are perfect bases for cakes like a chocolate almond cake or even be part of the national pride like the Spanish Tarta de Santiago but also open up the possibilities to different directions.
Instead of using fruits only as a decoration or jam we can incorporate them into the batter itself creating something flavorfully different. Although, oranges as fruits or juice are quite popular, there are divisive strong feelings looming around marmalade.
Marmalade is basically a jam made out of orange and also the skin of the fruit, generally sprinkled with sugar that we skip here being on the health-conscious side of baking. Making marmalade is much easier than spellings, it only requires chopped up oranges and a big enough pot.
When the orange pieces are cooked, we can mix the whole thing with the almond flour and bake it in our favorite oven creating one of the best almond cakes ever existed.
- 2 Oranges (skin included)
- 3 tablespoon Agave syrup or sweetener of choice
- 5 Eggs (separated)
- 7 oz / 200g Almond (ground)
- 1 teaspoon Vanilla Extract
- Finely chopped almonds for decoration
How to make Orange almond cake:
- Rinse oranges and cut them up.
- Put orange pieces in a saucepan with ¼ cup / 50ml water.
- Put saucepan in the cooktop and bring it to boil.
- Turn heat to low then cook oranges for half to one hour with the lid on.
- Take it of the heat and let it cool down then puree it with a blender.
- Preheat oven 350 ° F / 180 ° C.
- Separate eggs and put them into two medium size mixing bowls.
- Beat yolks with the agave syrup and vanilla extract until light yellow.
- Mix in the ground almonds and the orange.
- Beat egg whites until hard peaks form.
- Fold egg whites in with the batter.
- Pour batter into the baking tray and put it in the preheated oven for 40-50 minutes or until it&rsquos golden brown.
- Let it cool down before serving it.
Almond flour has its limits but it takes a lot to reach them. Care not though about what&rsquos impossible yet, just enjoy the ride: