ROSE WINE CAKE RECIPES
CLAUDIA RODEN’S ORANGE AND ALMOND CAKE RECIPE - NYT CO…
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
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
CLAUDIA RODEN’S ORANGE AND ALMOND CAKE RECIPE - NYT CO…
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
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
More about "rose wine cake recipes"
CLAUDIA RODEN’S ORANGE AND ALMOND CAKE RECIPE - NYT CO…
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.
From cooking.nytimes.com
Reviews 5
Total Time 3 hours
Calories 274 per serving
From cooking.nytimes.com
Reviews 5
Total Time 3 hours
Calories 274 per serving
- 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.
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