On Friday I left off with the promise that my next post would include a picture and method for making flourless, Orange and Almond cake, which I consumed that evening at my very successful birthday dinner.
You'll note that I've posted more than a picture -- above is a hilarious video of the cake topped with an elaborate, flowering candle which bursts into flame and birthday song for the ultimate celebratory experience.
What fun we had, and as you'll hear above the din of music and chatter, I stress how delicious the cake smells.
The scent of orange is strong in this moist, souffle-like, gluten-free cake, and that means it lends itself well to flavor pals like fresh berries, yogurt, whipped cream, and or dark, grated chocolate.
I don't tend to include recipes in my blog but rather, fairly loose methods for preparing meals (since I feel this allows for personal innovation and creativity).
The scent of orange is strong in this moist, souffle-like, gluten-free cake, and that means it lends itself well to flavor pals like fresh berries, yogurt, whipped cream, and or dark, grated chocolate.
I don't tend to include recipes in my blog but rather, fairly loose methods for preparing meals (since I feel this allows for personal innovation and creativity).
However, this cake requires measured ingredients, so I'm including an ingredient list and method.
Orange and Almond Cake
4 oranges, washed well to remove sprays and wax
1 -1/2 cups of almond meal
1 cup superfine sugar
1 teaspoon baking powder
6 eggs
Orange and Almond Cake
4 oranges, washed well to remove sprays and wax
1 -1/2 cups of almond meal
1 cup superfine sugar
1 teaspoon baking powder
6 eggs
Method
1) Throw oranges into a pot and cover with water. Simmer till oranges are completely tender (about 2 hours). Allow to cool, then cut oranges into pieces, removing pips. Put oranges and any remaining liquid into a food processor and whiz oranges (skin included) to a smooth pulp.
2) Now separate eggs placing whites into one bowl and yolks into another.
3) Pour sugar into yolks then beat till mixture turns creamy.
4) Add almond meal and mix in thoroughly.
5) Stir in baking powder.
6) Whisk egg whites till stiff then fold into orange and almond mix.
7) Line the bottom of a spring-form circular pan with baking paper or oiled foil.
8) Pour batter into pan and bake in 350 degree oven for about 50 mins.
9) Let cake sit and cool before removing spring-form. Sit cake on a platter and dust with icing sugar.
Optional: You may add a teaspoon of Cointreau or Frangelico to the cake mix to enhance either the orange flavor and scent or the nutty sweetness. Or you can add either of the liquors to whipped cream and serve this with the cake along with any of the fruit mentioned above.
1) Throw oranges into a pot and cover with water. Simmer till oranges are completely tender (about 2 hours). Allow to cool, then cut oranges into pieces, removing pips. Put oranges and any remaining liquid into a food processor and whiz oranges (skin included) to a smooth pulp.
2) Now separate eggs placing whites into one bowl and yolks into another.
3) Pour sugar into yolks then beat till mixture turns creamy.
4) Add almond meal and mix in thoroughly.
5) Stir in baking powder.
6) Whisk egg whites till stiff then fold into orange and almond mix.
7) Line the bottom of a spring-form circular pan with baking paper or oiled foil.
8) Pour batter into pan and bake in 350 degree oven for about 50 mins.
9) Let cake sit and cool before removing spring-form. Sit cake on a platter and dust with icing sugar.
Optional: You may add a teaspoon of Cointreau or Frangelico to the cake mix to enhance either the orange flavor and scent or the nutty sweetness. Or you can add either of the liquors to whipped cream and serve this with the cake along with any of the fruit mentioned above.
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