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Ahhh...I'm blushing ;o)
Thanks for the lovely and of course welcomed comments.
Flavourful wishes,.
Claudia
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Subtle sweetness extracted from Navel oranges found their way into a distinctive flourless almond cake. This delightful cake was assembled with orange compote and almonds. The addition of perfectly paired spices was enhanced by a spirited boost from an orange-based liquor.
For a dedicated post ...refer to:
http://www.foodessa.com/2011/03/orange-spice-almond-flourless-cake.html
Ingredients
- . > (American / Metric measures) <
- .
- . Part 1 - ORANGE COMPOTE:
- . 6 large Navel oranges
- . 1/2 cup (110g) brown sugar (packed)
- . 1/4 cup (60ml) water
- . 1/4 cup (60ml) Grand Marnier liquor *
- .
- .
- .
- .
- . Part 2 - CAKE BATTER:
- . 1 cup (210g) granulated sugar
- . 3 cups (390g) almond (ground with skin)
- . 1 tsp. (5ml) baking powder
- . 1/4 tsp. (1ml) salt
- . 1 tsp. (5ml) ground cinnamon spice
- . 1/2 tsp. (2.5ml) ground cardamom spice
- . 1 orange, finely zested
- . 2-1/2 cups (625ml) orange compote (part-1)
- . 6 xLarge eggs
- . * Other Orange-flavoured liquors: Orange Brandy, Marie Brizard-Orange Curacao or Triple Sec.
Directions
- . Use a 9 inch (22-23cm) spring form cake pan onto a baking pan to avoid possible spill. Pre-heat the oven to 375F/190C/Gas5. Position the rack in the center of the oven.
- . Part-1...ORANGE COMPOTE: Making the orange pulp compote (a day ahead is best): In a medium saucepan, cook down the peeled and segmented oranges, along with brown sugar and water on the MED-HIGH heat setting. As soon as a boil action has surfaced, lower the heat to a very light simmer (one notch above the low setting). Place the lid back onto the saucepan and simmer for 30 minutes. Afterwards, uncover pot to add the liquor, stir and leave uncovered for another 15 minutes. Now, turn the heat off and leave it there to cool off for another 30 minutes. Prepare a sieve lined with cheesecloth in order to strain the orange pulp compote. Make sure all liquid syrup is strained. This usually takes about 15 minutes. Set aside the orange pulp temporarily if making the cake the same day or refrigerate if making the cake the next day. >>>note: Reserve the strained orange syrup for further reduction into a thicker syrup...or better yet, go ahead and make fabulous tasting Mimosa drinks.
- . Part-2...CAKE: Prepare the baking pan: Butter the spring form pan and line the bottom part with a cut-out circle from parchment paper. Set aside onto a (non-insulated) baking cookie sheet.
- . DRY mixture: . With the aid of a food processor, pulse together the almonds, sugar, baking powder, salt, spices and zest. Remove these ingredients into a large bowl and whisk. Set aside.
- . WET mixture: In the same blender or food processor, place the orange pulp along with just 2 eggs. Process until smooth.
- . COMBINE the BATTER: Incorporate the wet mix into the dry mix. Go back to the blender and whip the remaining 4 eggs until double the volume is achieved. Pour these beaten eggs also into the well's cavity of the dry mix. With a spatula, gently fold and blend the wet and dry mix together until batter is well combined. Do not over-mix. Pour the batter into the prepared spring form pan.
- . BAKE: for about 55 minutes if baking in a dark pan or 60 minutes in a lighter pan. Remove the cake pan from the oven. Place on wire rack to completely cool (at least 3 hours). Before unclasping the cake pan, run a knife around the perimeter. Place a plate on the surface and flip it over. Now, unclasp the cake pan. Remove the bottom part with its paper liner. Place your chosen serving dish and flip it over once more to reveal the final result.
- . DECORATION (optional): Sift and spread some powdered sugar over the cake with an optional decorative stencil. Note: If you're wondering where I got this stencil...I designed and cut it out from a thin cardboard. This is surely an inexpensive way to make your cake unique.
- . SERVING and Storing: If you can imagine, this cake gets even better as every day passes. The intense flavours have enough time to blend with each other in order to give you a smooth morsel of this delicious torte every time. It keeps well at room temperature for 2-3 days. Refrigerate for up to 1 week, take out and serve at room temperature or better yet, warm up the cake on very low heat in the oven as your home will get that wonderful aroma once again. This torte also freezes very well for up to 1 month. Package it in a parchment paper and then slip into an airtight freezer plastic bag.
- . Flavourful wishes from Claudia's kitchen...FOODESSA.com
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 0g | |
| Recipe makes 10 servings | |
| Calories 0 | |
| Calories from Fat 0 | 0% |
| Total Fat 0.0g | 0% |
| Saturated Fat 0.0g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 0mg | 0% |
| Potassium 0mg | 0% |
| Total Carbs 0.0g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.0g | 0% |
| Protein 0.0g | 0% |
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Comments
April 2, 2011
April 1, 2011A work of art! The almond/orange combination is perfect and flavorful. The whole ground almonds impart a wonderful textural nuttiness to the cake. Truly an elegant and delicious dessert. Loved the stencil decoration - perfect!
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