Orange and Almond Cake
Cooking Steps
From our friends at http://flicksweddingweightlossjourney.blogspot.com/!
1. Wash oranges and place unpeeled, in a pot of boiling water for 2 hours. Drain the water (you can keep this if you like and add some honey to the orange water, and then drizzle over the cake when cooked) and allow the oranges to cool. This can be done ahead of time.
2. Preheat oven to 180 degrees fan forced.
3. Break 6 eggs into a mixing bowl or blender. Add honey and beat or blend together.
4. Place the two oranges into the egg mix. Break up the oranges and then blend together to a smooth consistency. Add the almond meal and baking powder and blend.
5. Create a grease proof paper circle for the bottom of a 20cm spring form cake pan and grease with spray oil.
6. Pour batter into the pan and sprinkle sliced almonds on top and press down. Bake for 45min or until the top is golden brown and a skewer comes out clean.
Serves 8
45min
This is a Non-Dairy > Thanksgiving Recipe
Ingredients
- 2 oranges
- 6 eggs
- 250g almond meal
- 150g honey
- 1tsp baking powder
- oil spray
- Sliced almonds to sprinkle on top of cake
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12 Responses to “Orange and Almond Cake”
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[...] blogs and sites on the web!Orange and Almond Cake Fast Paleo / Posted on: August 28, 2011Fast Paleo – From our friends at http://flicksweddingweightlossjourney.blogspot.com/! 1. Wash oranges [...]
When adding the oranges to the egg mix do you remove the peel or mix the oranges with peel on?
who’s tried this? I’d like to know about the texture. I’m definitely going to try it no matter what though.
wow… this looks great! texture is perfect!
Looks wonderful!
Just wondering if the peels are used or the oranges are peeled after boiling?
You use the WHOLE orange
Do you boil them for 2 hours or just bring water to the boil add oranges then turn the heat off?
Made this last night! Was super stuffed from dinner so I didn’t try it but it smells incredible. Used coconut nectar as opposed to honey and only about 1/4 of a cup, didn’t use the orange rind as I tasted it after boiling and it was still bitter. Texture isn’t as smooth as this picture but I like that you can see the flecks of orange in the slice
Second Question, do you continuously add water throughout the two hour boiling process since the water evaporates/boils out?
Ok ok third question, who has an accurate measurement for grams to cups?
Found the orange peel to be too strong in the recipe, was quite bitter, so did another version with 2 cans of sliced peaches instead, much better!! Plus no boiling for 2 hours:)
Tip for bitternes -boil oranges for close to an hour, then drain and fill saucepan with fresh water. Boil for another forty minutes and voila! Bitterness removed!
Source: an old lady’s secret to making pize-winning perfect marmalade