Sunday, 7 August 2011
Flourless orange and almond cake
And so here's a classic example of how my AFD box is making me try new things. In an attempt to use up some oranges, I seized upon their emailed recipe for a flourless orange cake and decided to make one for the reading group meeting I hosted a few days ago.
I love flourless orange and almond cake and will often order it in a cafe. But the recipes all say you have to boil up oranges in water for two hours before you can do anything, which has always sounded like far too much effort. In hindsight, this is crazy. I've made plenty more complicated cakes and desserts than this. But for some reason it was a stumbling block. Go figure. All you need to be is organised enough to boil up the oranges far enough ahead so they can cool down. I did mine the day before and slapped them in the fridge.
And once your oranges are done, you throw everything else in a bowl (or food processor) and bamix them. Then into the oven and cook. How easy is that? The first one I made for the other night was so successful that I've made another one for my writing group crit meeting today.
The best thing about this recipe is that you can fool yourself into thinking it's healthy -- aside from the sugar. Think eggs, almonds and oranges. No oil of any kind. There is quite a deal of sugar, but for a cake it's positively saintly!
I can't seem to find the recipe on the AFD web site, so I'll reproduce it here.
Flourless Navel Orange Cake (serves 10-12)
2 oranges (medium sized Aussie navels)
6 eggs, beaten
200g almond meal
1 tsp baking powder
Icing sugar (to dust cake)
Boil oranges (skin on) for two hours in a pan with lid on, keeping water topped up.
Remove and allow oranges to cool, cut open and remove any pips, chop roughly.
Preheat oven to 160-180 deg (fan assisted oven) and grease/flour a 20cm cake tin.
Place all ingredients in food processor and blend until smooth (or hand blend).
Pour mixture into tin and bake for 50mins - 1 hour.
Cake is cooked when inserted knife comes out clean.
Allow to cool, turn out of tin and dust with icing sugar when cool.
Serve with cream.