Thursday, 30 September 2010

Best Orange and Almond Cake

Orange and Almond Cake - gluten and wheat free
This is one of the best orange cakes I have ever had the pleasure of tasting and making....
the recipe came to me during the years (1989-1991) when we ventured into the tea room business... (yes that's a story for another time)...
one of the staff offered me this recipe to try...  she assured me it was the best ever... and would sell really well in the tea rooms... 
I must admit once we introduced this delicious orange and almond cake into our selection of cakes... we had customers returning weekly just to feed on the super scrumpsious orange cake... there was no way we could get away with not having this cake on the sideboard....
So here is the recipe, may you enjoy this as much as we have... 
Ingredients:
2 large oranges
6 large eggs
200g castor sugar
250g almond meal or ground almonds
1 tsp baking powder
pinch of salt
butter for cake tin 
Method:
Wash the oranges and place in a saucepan add water to cover, replace lid and bring to the boil.  Turn down the heat and simmer for 2 hours.  Turning the oranges and keeping an eye on the water level.  After 2 hours remove the oranges from the water and allow to cool.  
You can cook your oranges the day before and keep in the refrigerator in a sealed container overnight.
Pull open the cooked oranges and remove pips.  
Place the whole orange with skin in a food blender and blend to a pulp.
In a large bowl beat the eggs with a pinch of salt until fluffy, add sugar and beat well again.
Add the almond meal and baking powder and mix well. 
Then add the orange pulp and mix again.
Use a 23cm spring form with removable base cake tin and butter and line with baking sheet.
Bake in a pre-heated oven 190C for about 60 minutes
Test with a skewer, if still wet after 1 hour, leave a little longer.
Turn off the oven, and let cake sit in oven with door ajar for approximately 30 minutes.
After you have removed the cake from the oven allow to cool for another 30 minutes and then turn out upside down onto cooling rack and remove baking sheet.
When the cake is completely cool place on a serving plate, leave it upside down.
Decorate according to taste.
- you can sprinkle with icing sugar, 
OR
- coat top and sides with apricot jam
then add glazed orange slices 
OR
sprinkle with almond flakes.
The choice is yours... I like the apricot jam coating all over and prefer to keep it simple... unless it's a special occasion then I will continue with more decorating with the orange slices or almond flakes.
Bon appettit!