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Orange almond cake (gluten free)


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I cooked Passover Seder for 100 at our synagogue. Along with Passover brownies for dessert, I made this flourless orange almond cake from the NY Times. It’s unusual because you boil whole oranges, remove any seeds, then purée the whole oranges in a food processor. I should have put parchment paper in the bottom of the pans to prevent sticking.

 

They author suggested serving with berries. I’d choose blueberries or blackberries here, either plain, macerated with sugar and maybe some Grand Marnier, or slightly cooked with a little sugar to make a compote. 
 

Ingredients 

2 large oranges
6 eggs
½ pound ground almonds
½ pound sugar
1 teaspoon baking powder

 

Step 1
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.


Step 2
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.

 

Step 3
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.

 

 

Step 1
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.


Step 2
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.


Step 3
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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