February 21, 2012

Flourless Orange and Almond Cake

Well hi there!  Today I am blogging from a small town named Dunsborough, one of my favourite places in the world!  My family and I have been coming here for years, and as my brother and I get older, we seem to have become more child-like with the idea of a holiday.  We get really excited, pack way too many things like fishing rods, bikes, cards, board games, a guitar even came down this year!  Oh how I wish I could share a million photos with you but I'm sure you wouldn't find them half as interesting as I do.  But later on in the week I'll share some shots of this amazing place.

So coming down here, being on holidays, it's about relaxing and taking time out to do the things you never have time to do.  For me, this is photography, cooking new things, playing cards, sleeping in, fishing, and enjoying the outdoors.

When I usually holiday in Dunsborough, I make a cake.  It's nice to have a freshly baked home-made cake for morning or afternoon tea.  Before I left Perth, I packed up some baking ingredients, all measured out perfectly to make this cake.  I knew I wanted to make this cake because there's a special meaning behind it.  This cake is a must whenever my mum and I go to David Jones for coffee.  We've been ordering if for years but for some reason I have never even thought about making it myself.  I had a look around in a couple of books and website sites, and all had the exact same recipe.  It's so basic.

This cake is awesome.  It's super moist seems to get better the longer it sits out. 

FLOURLESS ORANGE AND ALMOND CAKE
2 medium size oranges
6 eggs
250g superfine sugar
250g almond meal (almond flour)
1 teaspoon baking powder
2 handfuls of flaked almonds
Icing sugar, for dusting


Wash the oranges well, then place in a medium saucepan, cover with water and bring to the boil.  Reduce to a simmer then leave for two hours.  Remove from water and allow to cool.

Preheat the oven to 190°C.  Line a 20 to 28cm baking tin with paper.

Cut out the ends of the oranges (this is optional, but I always find this the most bitter part of an orange).  Place the oranges in a food processor and blend until you have a smooth consistency.

In a large bowl, add the eggs and sugar and whisk until sugar has dissolved into the egg mixture.  Add the orange mix and whisk again.  Add the almond meal and baking powder and mix until all ingredients well combined.  Pour the mixture into the lined tin, then scatter over the almond flakes.  Place in the oven and bake for 1 hour to 1 1/2 hours or until a skewer comes out clean.  The time will vary depending on the size of your tin.  The cake should be golden on top.

Allow the cake to cool on a wire rack, then dust with icing sugar.  Serve with a dollop of double cream.



28 comments:

  1. can I substitute the sugar with honey or something else. If so what and how much do I use?

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  2. The reflection of red in the spoon in the first photo...um, what are you wearing!?

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  3. Susan - I'm not really sure to be honest. Without testing it myself I can't answer that. It might be worth doing a google to see if someone has successfully made the cake without sugar. :)

    Anonymous - oh yes, well, while the cake was in the oven I went for a swim at the beach (holidays) and when I got back I straight away had a piece of cake and quickly took photos. So what you can see is my bikini :) whoops.

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  4. I, for one, would love to see those pictures and what you find interesting! :) From the 2nd pic i could almost see how the texture of the cake is. Most certainly tempting to try!

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  5. I live in Perth!!!! Wow, what a small world!
    I've been to Dunsborough once and I loved it! Looks like theres 2 of us here in Perth in the food blogging world!

    Ps. this cake looks fantastic!

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  6. I've only ever made a flourless chocolate cake and it was incredible. I bet this is, too!

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  7. Just tried this today and it was soooo yummy! Quite time consuming but definitely worth the effort, it was so moist as well! Thanks for sharing :-)

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  8. I loved it and I am making this cake for the third time. It's delicious and easy. Thanks for sharing with us.

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  9. I made this cake yesterday and LOVED IT !!! you're a genius :D thanks for sharing the recipe !!!

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  10. Hi I have been making this Passover cake by Claudia Roden for 20 years. Great step by step photos. Well done

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  11. Totally am going to make this. When you say "Wash the oranges well, then place in a medium saucepan, cover with water and bring to the boil. Reduce to a simmer then leave for two hours. Remove from water and allow to cool." Do I leave the oranges simmering for the entire 2 hours?

    Let me know when you have a second!

    .:Marta:.

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    Replies
    1. Yep, leave them simmering for two hours! It seems like a long time, but it breaks down the skin and reduces the bitterness.

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  12. When you cook the orange…is the peel left ON? Thanks!

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    1. Hi Arnold, yes the peel is left on. As you can see in the second picture of the orange, I have cut out the core AFTER it has boiled. This prevents extra water soaking into the orange. :)

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  13. Hi-do you take the skin off before putting into the food processor? Or are the soft enough to go right in? Thanks!

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    1. No, you process with the skin on! Boiling the oranges slowly makes the skin soft gets rid of that bitter orange peel taste.

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  14. What size tin/pan did you for your cake?

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    1. Hi, I use a 22cm tin with a removable base :)

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  15. What size tin/pan did you use for your cake?

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  16. Is this recipe available in non-metric? This sounds fabulous and I would love to make it! :) Thanks

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    Replies
    1. Hi Dazee, there's a conversion chart on the blog which will help with measurements. Otherwise there's heaps of conversion calculators on the internet that you can use. :)

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  17. Is this available in American measurements? It sounds fantastic and I would love to make it. Thanks

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  18. When you say "sugar icing" do you mean to just sprinkle sugar over the cake while warm or is there some special sugar icing recipe somewhere? :)

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    1. Icing sugar is the same as powdered and confectioners sugar :) Just referred to as icing sugar in Australia.

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    2. Thanks for the clarification...I have purchased Almond flour and now can't wait to make this cake :)

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  19. 250 grams = 1.06 cups.

    Looks beautiful. Can't wait to try it.

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