clapham_gull
Legacy Fan
- Aug 20, 2003
- 25,877
I don't really do any baking - simply because I haven't got much of a sweet tooth and am not a fan of cake.
However - I had something quite different in Spain on holiday, a cake made of almonds (instead of flour) bit like a bakewell tart but flavoured heavily with oranges.
Did a bit of hunting around on the web and found this spanish cake recipe on a number of sites. It's even better than the one I had which was quite heavy.
Like a lot of Spanish grub - it's probably something heavily influenced by middle eastern food.
Anyway - it's a winner - particularly for Christmas. I'd suggest a 9 inch tin for best results. Something smaller makes it a bit problematic to cook correctly. Don't attempt without a food processor of some description, but apart from that it's easy.
The key is the use of whole oranges which are cooked and pulped to a thick orange goo. The end result is a moist orange explosion of a cake, probably quite nice with a scoop of vanilla ice cream.
Heat the oven to 180
Ingredients
5 Eggs separated
2 Large Oranges
200g of Caster sugar
225g of Ground Almonds
Half a Handful of flaked almonds
Method
Chop up 1 and a half of the oranges, flesh peel and everything - but discard any seeds. I throw them in the food processor.
Cooked them in a saucepan over a low heat (with the juice of the remaining half) until the chunks of peel are soft and everything has thickened to a pulp. Probably about 30 mins. Add a bit of water if the pulp catches a bit. Really depends on how juicy the oranges are.
Whizz this up in a food processor until only specs of peel are visible.
Allow to cool.
Whisk up the eggs whites and slowly add HALF the sugar until you get a soft peak stage. Put this aside.
Whisk up the egg yolks with the remaining sugar until pale and thickened.
Whisk in the orange pulp and the all of the almonds.
Nearly done - loosen the mixture with a few spoons of the egg white and fold in the rest.
That's it ! Bake in a lined 9inch cake tin oven for about 50 mins, sprinkling the flaked almonds on top just before putting in the oven.
Check after half an hour. If the cake is getting too brown - put some foil on top.
When cooked - dust with icing sugar.
It's a winner and you can't go wrong.
I'm going to try another version whole lemons - which I'd imagine needs a bit more sugar.
Here's a version from the web. You'll note that the cake is quite brown - that's appears to be the best result. The cake is so moist - you are looking for a well cooked outside to ensure the inside is cooked through.
Spanish orange and almond cake recipe - All recipes UK
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