Flourless Orange Cake
A cake made without using any wheat flour. I had not even tasted this before challenged into making it. I was surprised by how moist and soft the cake turned out to be. It is gluten-free if you use gluten-free baking powder to make it. Mind you it takes 2 hours to boil down the oranges before making the cake, so be prepared to spend some times doing that!
[Ingredients]
2 large (approx. 600g in total) oranges
200g caster sugar
6 eggs
225g almond meal
1 teaspoon baking powder
http://cafeoftheeast.blogspot.com/
[Preparation]
1. Place oranges in a pot and cover with water. Place a suitable sized plate on top of the oranges to keep them submerge in water. Bring to a boil, then turn heat down to simmering and cook for about 2 hours, loosely covered with the lid. Let cool, then cut in half to remove any pips inside. Place the oranges, rind, pith and all, in a food processor and process into a purée.
2. Preheat oven to 180°C. Grease and line a 22 or 24cm springform tin. Beat eggs until thick, add sugar gradually and continue beating until the mixture leaves a trail of ribbon.
3. Sift almond meal and baking powder. Gradually pour the almond meal mixture into the egg mixture and fold in.
4. Fold in orange purée.
5. Pour the cake batter into the prepared tin and bake for about 50 minutes, or until cooked.
[Note]
1. Please note this recipe uses 1 standard cup of 250ml, 1 tablespoon of 20ml and 1 teaspoon of 5ml.
2. The size of egg used is about 60g (includes shell) unless otherwise stated.
[Ingredients]
2 large (approx. 600g in total) oranges
200g caster sugar
6 eggs
225g almond meal
1 teaspoon baking powder
http://cafeoftheeast.blogspot.com/
[Preparation]
1. Place oranges in a pot and cover with water. Place a suitable sized plate on top of the oranges to keep them submerge in water. Bring to a boil, then turn heat down to simmering and cook for about 2 hours, loosely covered with the lid. Let cool, then cut in half to remove any pips inside. Place the oranges, rind, pith and all, in a food processor and process into a purée.
2. Preheat oven to 180°C. Grease and line a 22 or 24cm springform tin. Beat eggs until thick, add sugar gradually and continue beating until the mixture leaves a trail of ribbon.
3. Sift almond meal and baking powder. Gradually pour the almond meal mixture into the egg mixture and fold in.
4. Fold in orange purée.
5. Pour the cake batter into the prepared tin and bake for about 50 minutes, or until cooked.
[Note]
1. Please note this recipe uses 1 standard cup of 250ml, 1 tablespoon of 20ml and 1 teaspoon of 5ml.
2. The size of egg used is about 60g (includes shell) unless otherwise stated.
Labels: Cakes and Cupcakes, Coffee Desserts
posted by SeaDragon @ 16.3.06
2 Comments:
Wat is almond meal
blur,
Almond meal is ground almond.
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