Only Amazing Recipes

Amazing gluten-free, low GI, completely guilt-free and simply delicious and healthy food!


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And again Amazing Orange & Almond cake


If you’ve fallen in love with citrus desserts, it’s for ever. Even reading orange or lemon recipe, make my mouth water and my hands becomes itchy – I wanna make it!!!!

I adore my Orange & Almond cake. When you make it, you start believing that Impossible is Nothing and what a pleasure to see how happy this cake makes your friends – mmmmm I cant tell you!:) I am very loyal to this recipe but when I saw an Orange & Almond cake recipe from Masterchef judge, Michel Roux I was immediately tempted to try! The recipe and my feedback happy to share with you now!
Ingredients:
For the cake:
  • 50g plain flour
  • 1tsp baking powder
  • 225g caster sugar
  • 250g ground almonds
  • 250g unsalted butter, room temperature
  • 1tbsp grated zest of orange (you can make it the same way as a lemon one here)
  • 4 free-range eggs

For syrup:

If your baking tin is 20 cm or less:

If your tin is more than 20 cm (for example mine is 25 cm), use 100 ml of juice and 80 g of sugar

For decoration: 
Either:

  • 1tbsp marmalade
  • Handful of sliced almonds, toasted

Or:

  • Caramelised orange peel

Preparation: 

  1. Butter a round cake tin, approximately 20cm wide. Preheat the oven to 180°C/gas mark 4.
  2. Sift the flour, baking powder and sugar, and add the ground almonds. Whisk the butter (room temperature) with the orange zest until pale, then add the eggs one at a time. Fold in the dry ingredients with a spoon. Pour the mixture into the cake tin and bake in the preheated oven for 45 mins if your baking tin is 20 cm or smaller.Bake for 40 min., if your tin is more, than 20 cm. E.g. mine is 25 cm).
  3. Meanwhile make a syrup by boiling the orange juice with the brown sugar. I recommend using real_brown_sugar, like this. When you see that the syrup is beginning to thicken, turn off the fire and leave to cool – it will become thicker while cooling. It should be quite dark and thick, a bit like caramel.
  4. Once the cake is cooked, prick several times with a skewer to the base and pour on the cooled syrup. Leave the cake to cool completely.
  5. For decoration (choose one or more:)
    1) Brush on a little warmed marmalade and sprinkle it with a few toasted, sliced almonds.
    2) Simply use more syrup and it will make the cake’s top cameralised. Decorate with cameralised orange peel.
    3) Served with orange segments marinated in a generous splash of whisky and a little demerara sugar.

This time I didnt cameralise the skin in a traditional way but simply threw a few slices of peel in the syrup while cooking it 🙂

 

Ok, you probably now what my feedback, right? 😉

Lets put it this way, if I had to pay £6 for a slice of this cake in the restaurant, I would think I got a bargain! It deserves to be on the best restaurant menu – no question about that! It is moist, rich and grainy. Butter makes it very rich a obviously it is by no means “low calorie” but it is a real treat. You will remember this taste and…your guests will never forget you! 🙂

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Flourless Amazing Orange and Almond cake


You will never feel heavy and stuffed after eating most of my desserts. Sorry about that. It’s because I am a magician!!! Welll NOT!! It is simply because I choose and combine the ingredients in a particular way… doesnt matter!

Just enjoy!

When I made this cake the first time I couldnt believe “I” could make THIS. It was and still is the most amazing dessert I have ever eaten (mmm just 2 days ago I beat this and made another one I like even more…but this one stays amazing!). I got the recipe from Caterina who is THE master chef of all times!

I will always be thankful  to her for this gift!

I recently tested and approved a slightly new version of this cake and now sharing with you!

INGREDIENTS:

  • 2 oranges of best quality and the sweetest you can find (approx. 375 gr.)
  • 6 eggs
  • 250 g caster sugar (I use Fruit sugar)
  • 250 g ground almonds
  • 1 tea spoon of baking powder
  • 1 tea spoon of vanilla extract
  • 3 tb. spoon of Cointreau liqueur
  • flaked almonds and sifted icing sugar to decorate

Make sure you have the right baking tin. I use a deep loose base tin – check the Cooking tips section!

1. Boil the oranges for 2 hours with the lid half on. YES, I said boil. Yes with skin.
2. Preheat the oven to 190 degrees.
3. Let the oranges cool down and cut into pieces.
4. Blend the oranges in the blender.

5. In a bowl beat eggs and sugar until thick.
6. Add the almonds, baking powder, vanilla extract, Cointreau liqueur mixing well, then finally adding the pulped oranges.

The batter is ready. Now grease your loose base cake tin well. Put the mixture there and oven it 🙂

Now attention! What is the size of your baking tin? The baking time will be different depending on it. If it is 22 cm, bake for 1 hour. If it s 25 cm, bake for 45 min only.

Check with the screw and keep a bit longer if necessary. But keep in mind that is has to be moist.

Attenzione. You will have to make this cake a couple of times to find out for how long and and what temperature you have to keep it in your oven!

Decoration:
Toast the almond flakes. I do it in a hot small pan (no oil is involved) very quickly – till lightly tanned. Dont go anywhere – they can burn very quickly 🙂


Once the cake is ready,  let it cool down in the tin. It must cool down properly – for at least 1 hour! (better overnight) Then turn it upside down on a flat dish.
Sprinkle the cake with almond flakes and dust with icing sugar before serving. Mind that icing sugar can melt quite fast so you might want to to decorate the cake just before serving.

You, your guests will be amazed how good this cake is. Even better next day!

Buon Appetito!