Senin, 28 Februari 2011

Orange-Almond Cake

One of my daughter's best friends, Katie has a Gluten Allergy. When she came over and my daughter told her that I had made a cake without gluten she was really excited to try it since she said she usually couldn't eat cake; she was even more excited when she tried it and realized it was very moist and full of flavor.

It is made with whole, yes whole! oranges, which are cooked for two hours and then pureed and mixed with eggs, sugar and almonds. The result is a very moist, slightly bitter cake. If you don't like orange marmalade this cake is not for you, but if you do you are in for a treat.

My daughter loves lemon cake and suggested that you could also try using lemons instead of oranges. I think this could be a good idea but you might have to alter the recipe. The cake tastes even better the second day and I guess it will keep fresh for at least 4 - 5 days in the fridge. Buy organic oranges of good quality because you are using the skin too.

Orange-Almond Cake
(adapted from Nigella Lawson)

2 oranges
6 large eggs (I used 7)
1 cup plus 2 tablespoons (225 grams) sugar (I used 250 g)
2 1/3 cups (250 grams) ground almonds
1 heaping teaspoon baking powder

Optional: Powdered sugar for dusting, or for making a glaze

Put the oranges in a pot with cold water to cover, bring to the boil, and cook for 2 hours. Drain and, when cool, cut each orange in half and remove the seeds. Then finely chop the skins, pith, and fruit in the processor (or by hand, of course).(Can be made a day ahead)
Preheat the oven to 375°F (190°C).
Butter and line an 8-inch (21 centimeter) springform pan with parchment paper. I used a 9-inch (24 cm), it worked fine.
Beat the eggs. Add the sugar, almonds, and baking powder. Mix well, adding the chopped oranges.

Pour the cake mixture into the prepared pan and bake for 30 to 50 minutes (mine was done after 45 min.), when a skewer will come out clean; you might have to cover the cake with foil after about 20 to 30 minutes to stop the top from over-browning.

Remove from the oven and leave to cool, in the pan on a rack. When the cake is cold, you can take it out of the pan and dust it with powdered sugar. The cake is best on the second day.

Variations: Nigella says she’s also made this with an equal weight of oranges and lemons, in which case the sugar is increased to 1 1/4 cups.

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