ORANGE AND ALMOND CAKE RECIPES

Name: Claudia Roden’s Orange and Almond Cake
Total time: 3 h
Yield: 10 servings
Ingredients: 2 large oranges; 6 eggs; 1/2 pound ground almonds; 1/2 pound sugar; 1 teaspoon baking powder

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

Ingredients

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

Ingredients

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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