PERFECT FLOURLESS ORANGE CAKE RECIPE | ALLRECIPES
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 Orange Desserts
Total Time 4 hours 0 minutes
Prep Time 2 hours 30 minutes
Cook Time 1 hours 0 minutes
Yield 1 10-inch round cake
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, CarbohydrateContent 21 g, CholesterolContent 69.8 mg, FatContent 8.6 g, FiberContent 2.1 g, ProteinContent 5.4 g, SaturatedFatContent 1.1 g, SodiumContent 41.7 mg, SugarContent 18.4 g
PERFECT FLOURLESS ORANGE CAKE RECIPE | ALLRECIPES
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 Orange Desserts
Total Time 4 hours 0 minutes
Prep Time 2 hours 30 minutes
Cook Time 1 hours 0 minutes
Yield 1 10-inch round cake
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, CarbohydrateContent 21 g, CholesterolContent 69.8 mg, FatContent 8.6 g, FiberContent 2.1 g, ProteinContent 5.4 g, SaturatedFatContent 1.1 g, SodiumContent 41.7 mg, SugarContent 18.4 g
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