ALMOND ORANGE CAKE RECIPES

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CLAUDIA RODEN’S ORANGE AND ALMOND CAKE RECIPE - NYT CO…



Claudia Roden’s Orange and Almond Cake Recipe - NYT Co… image

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

Total Time 3 hours

Yield 10 servings

Number Of Ingredients 5

2 large oranges
6 eggs
1/2 pound ground almonds
1/2 pound sugar
1 teaspoon baking powder

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//schema.org, Calories 274, UnsaturatedFatContent 11 grams, CarbohydrateContent 32 grams, FatContent 14 grams, FiberContent 4 grams, ProteinContent 8 grams, SaturatedFatContent 2 grams, SodiumContent 73 milligrams, SugarContent 27 grams, TransFatContent 0 grams

ORANGE AND ALMOND CAKE RECIPE - BBC FOOD



Orange and almond cake recipe - BBC Food image

This orange and almond cake is deliciously moist and great for people who like a bit of marmaladey bitterness.

Provided by BBC Food

Prep Time 30 minutes

Cook Time 2 hours

Yield Serves 8

Number Of Ingredients 7

2 large oranges
butter, for greasing
plain flour (or gluten-free flour, if required), for dusting
6 free-range eggs
250g/9oz ground almonds
250g/9oz caster sugar
1 tbsp baking powder (gluten-free, if required)

Steps:

  • Wash the oranges thoroughly. Bring them to the boil in a large saucepan of water and gently cook for two hours.
  • Preheat the oven to 175C/325F/Gas 3 and butter and flour a 23cm/9in cake tin.
  • Leave the oranges to cool, before slicing in quarters and removing the pips.
  • Pulp the oranges in a food processor.
  • Beat the eggs and gradually stir in all the remaining ingredients, including the orange pulp. Pour into the cake tin and cook for about an hour, until the cake is golden in colour and has risen.
  • Transfer to a wire cooling rack, keeping the cake in the tin. When the cake has cooled, carefully remove from the tin and serve cut into slices.

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ALMOND CAKE RECIPE - NYT COOKING
This moist and fragrant cake from Molly Wizenberg, the author of the popular food blog Orangette, calls for a whole orange and lemon, almonds and olive oil. It does require a little effort and the use of some equipment – a food processor and a mixer – but the ingredient list is short, and once you've boiled and puréed the citrus and ground the almonds, the whole thing comes together in a snap. It's excellent on its own, but we also like it with poached pears or grilled figs.
From cooking.nytimes.com
Reviews 5
Total Time 2 hours 15 minutes
Calories 532 per serving
  • In a small bowl, whisk the flour and baking powder. Combine eggs and salt. Beat until foamy. Beat in the sugar. Fold in the flour mixture. Add the citrus, almonds and olive oil, and beat on low speed until incorporated. Pour the batter into the pan, and bake for about 1 hour. Let cool for 10 minutes, unmold and dust with confectioners’ sugar.
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Ottolenghi's simple yet irresistible Blueberry, Almond and Lemon Cake is an easy bake that won't fail to impress. With fresh fruity flavours, this classic loaf cake is the perfect accompaniment to your afternoon tea.
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  • 1. Preheat the oven to 180°C fan. Grease and line a loaf tin 11 x 21cm, and set aside.

    2. Place the butter, sugar, lemon zest, 1 tablespoon of lemon juice and vanilla in the bowl of a free-standing food mixer with the paddle attachment in place. Beat on a high speed for 3–4 minutes, until light, then lower the speed to medium. Add the eggs, in small additions, scraping down the sides of the bowl. The mix may split a little, but don’t worry: it’ll come back together. Add the flour, salt and almonds in three additions. Finally, fold in 150g of blueberries, by hand, and pour into the prepared loaf tin.

    3. Bake for 15 minutes, then sprinkle the remaining 50g of blueberries over the top of the cake. Return to the oven for another 15 minutes, until the cake is golden-brown but still uncooked. Cover loosely with tin foil and continue to bake for 25–30 minutes, until risen and cooked. Test by inserting a knife into the middle: it’s ready if it comes out clean. Remove from the oven and set aside, in its tin, to cool for 10 minutes, then remove from the tin and place on a wire rack to cool completely.

    4. Meanwhile, make the icing. Put the remaining tablespoon of lemon juice into a bowl with the icing sugar and whisk until smooth. Pour over the cake and gently spread out: the blueberries on the top of the cake will bleed into the icing a little, but don’t worry: this will add to the look.

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5-INGREDIENT ALMOND CAKE WITH FRESH BERRIES - SKINNYTASTE
This simple almond cake is made with just five ingredients (not counting the berries), but don't let it's simplicity fool you – it's delicious (and it also happens to be gluten-free)!
From skinnytaste.com
Reviews 4.7
Total Time 60 minutes
Category Dessert
Cuisine American
Calories 179 kcal per serving
  • Invert the cake pan onto the rack, remove the sides and bottom, and peel away the parchment paper. Turn the cake right side up and allow to cool completely. Dust with powdered sugar, cut into 12 slices and serve with fresh berries.
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ORANGE AND ALMOND CAKE RECIPE - BBC FOOD
This orange and almond cake is deliciously moist and great for people who like a bit of marmaladey bitterness.
From bbc.co.uk
Reviews 4.7
  • Transfer to a wire cooling rack, keeping the cake in the tin. When the cake has cooled, carefully remove from the tin and serve cut into slices.
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ALMOND CAKE RECIPE - NYT COOKING
This exquisite recipe came to The Times in a 2001 article by Amanda Hesser about the first meal her now mother-in-law, Elizabeth Friend, prepared for her. The meal ended with this simple almond cake. Ms. Hesser wrote: “It had a crust, fragile like a dry leaf, that led to a moist, downy layer of ground almonds and sugar. It was a perfect dessert. And it punctuated one of the great meals of my life.” It's not the prettiest cake in the world – Ms. Friend called it “the Shar-Pei of cakes” because it crumbles on the edges and falls in the middle – but it is flawless otherwise. If you care about looks, dust it with confectioners’ sugar and top it with fresh berries as we've done in the picture. It also improves with age and can be made 1 to 2 weeks ahead. Store it covered in or out of the fridge. Finally, this recipe makes two 8-inch cakes, so give one away or freeze one for a rainy day.
From cooking.nytimes.com
Reviews 5
Total Time 1 hours 45 minutes
Cuisine american
Calories 661 per serving
  • Divide batter between prepared pans and spread evenly. Bake about 40 minutes to an hour, until tops are golden and spring back when lightly pressed and cakes shrink from sides of the pans. Cool in pans on wire rack. Remove sides of pans and remove paper. When ready to serve, sift confectioners’ sugar on top and slice like pie.
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CRANBERRY ORANGE ALMOND QUICK BREAD RECIPE: HOW TO MAKE IT
You can customize this bread to your family's specific tastes. Try dried apricots and pecans, or dried blueberries and hazelnuts. —Taste of Home Test Kitchen
From tasteofhome.com
Reviews 3.6
Total Time 55 minutes
Category Breakfast, Brunch
Calories 258 calories per serving
  • Preheat oven to 350°. In a large bowl, whisk together first 4 ingredients; stir in cranberries and almonds. In another bowl, whisk together egg, milk, oil, zest and extract. Add to flour mixture; stir just until moistened., Transfer to a 9x5-in. loaf pan coated with cooking spray. Bake until a toothpick inserted in center comes out clean, 40-50 minutes. Cool in pan 10 minutes before removing to a wire rack to cool.
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