Moroccan Orange And Almond Cake Food

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CLAUDIA RODEN'S ORANGE AND ALMOND CAKE



Claudia Roden's Orange and Almond Cake image

Moira Hodgson rooted this classic out of Claudia Roden's terrific cookbook, "Everything Tastes Better Outdoors," and brought it to The Times in 1987: a flourless orange and almond cake that goes beautifully with blueberries or peaches, and is the perfect thing to carry along on a picnic. Extremely moist, it consists of two seeded oranges (peel and all), ground almonds, sugar and eggs - and no flour. Baked in a hot oven, it will be done in just about an hour or so, longer if the orange pulp is extremely wet. Opening the oven door to check will not harm it.

Provided by Moira Hodgson

Categories     cakes, times classics, dessert

Time 3h

Yield 10 servings

Number Of Ingredients 5

2 large oranges
6 eggs
1/2 pound ground almonds
1/2 pound sugar
1 teaspoon baking powder

Steps:

  • Wash the oranges and simmer them, unpeeled, in water to cover for 2 hours. Cool, cut them open and remove the seeds. Puree the oranges, including the peel, in a food processor.
  • Heat oven to 400 degrees. Beat the eggs in a food processor or large bowl. Add the remaining ingredients, including the orange puree, and mix thoroughly. Pour into a buttered and floured cake tin, with a removable base if possible.
  • Bake for 45 minutes to 1 hour, or until a knife inserted in the center comes out clean. Cool in the pan before turning out.

Nutrition Facts : @context http, Calories 274, UnsaturatedFat 11 grams, Carbohydrate 32 grams, Fat 14 grams, Fiber 4 grams, Protein 8 grams, SaturatedFat 2 grams, Sodium 73 milligrams, Sugar 27 grams, TransFat 0 grams

MOROCCAN ORANGE & CARDAMOM CAKE



Moroccan orange & cardamom cake image

Replace sugar with xylitol and swap butter and oil for a puréed whole orange in this light and zesty cake, with ground almonds and polenta

Provided by Sara Buenfeld

Categories     Afternoon tea, Dessert, Treat

Time 2h20m

Number Of Ingredients 10

2 oranges , scrubbed
seeds of 6 green cardamom pods, crushed
225g pack xylitol (we used Total Sweet)
6 large eggs
200g pack ground almonds
50g polenta
25g self-raising flour
2tsp baking powder
1tbsp flaked almonds
Greek yogurt or cream, to serve

Steps:

  • Put the whole oranges in a pan, cover with water and boil, covered, for 1 hr until a knife easily pierces them. If the oranges won't stay under the water, place a small saucepan lid directly on top to keep them submerged. Remove the oranges from the water and cool, then quarter and remove any seeds and obvious pith where the stalk was. Blitz the oranges to a rough purée with a hand blender or in a food processor and put in a large bowl.
  • Heat oven to 160C/140C fan/gas 3 and line the base and sides of a 21cm loose-bottomed cake tin with baking parchment. Beat the cardamom, xylitol and eggs into the orange purée, then mix the ground almonds with the polenta, flour and baking powder, and fold in until well blended. Scrape the mixture into the tin, level the top and bake for 40 mins.
  • After 40 minutes, scatter over the almonds, quickly return to the oven and bake 20-25 mins more until a skewer inserted into the centre comes out clean. Remove from the tin and leave to cool. Serve sliced as a cake, or with Greek yogurt or cream as a dessert.

Nutrition Facts : Calories 261 calories, Fat 13 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 2 grams sugar, Fiber 0.4 grams fiber, Protein 9 grams protein, Sodium 0.34 milligram of sodium

MOROCCAN ORANGE AND ALMOND CAKE



Moroccan Orange and Almond Cake image

A moist, flourless cake, using semolina and ground almonds instead. Dust the cake with confectioner's sugar, serve accompanied by strained, plain yoghurt and drizzle the remaining orange syrup around. Decorate with the reserved orange rind and sprigs of mint From the book "Perfect Baking" published by Parragon in 2008.

Provided by gemini08

Categories     Dessert

Time 1h10m

Yield 8 slices, 8 serving(s)

Number Of Ingredients 13

1 orange
4 ounces softened butter
butter, for greasing
4 ounces superfine sugar
2 eggs, beaten
1 cup semolina
1 cup ground almonds
1 1/2 teaspoons baking powder
confectioners' sugar, for dusting
strained plain yogurt, to serve
1 1/4 cups orange juice
2/3 cup superfine sugar
8 cardamom pods, crushed

Steps:

  • Grate the rind from the orange, reserving some for decoration and squeeze the juice from one half.
  • Place butter,orange rind and sugar in a bowl and beat together until light and fluffy, gradually beat in eggs.
  • In a seperate bowl, mix the semolina, ground almonds and baking powder, then fold in the creamed mixture with the orange juice. Spoon the batter into a greased and base - lined pan.
  • Bake in a preheated oven @ 350F, for 30 to 40 minutes or until well risen and a skewer inserted in the center comes out clean. Let cool in the pan for 10 minutes.
  • To make the syrup:.
  • Place the orange juice, sugar and cardamom pods in a pan over low heat and stir until the sugar has dissolved. Bring to a boil and let simmer for ca. 4 minutes or until syrupy.
  • Turn the cake out into a deep serving dish.
  • Using a skewer, make holes over the surface of the warm cake.
  • Strain the syrup into a separate bowl and spoon 3/4 of it over the cake.
  • Dust with confectioners sugar and cut into slices.

ORANGE & ALMOND CAKE WITH CITRUS MASCARPONE



Orange & almond cake with citrus mascarpone image

An unbelievably moist and yummy dessert

Provided by Good Food team

Categories     Dessert, Treat

Time 2h30m

Number Of Ingredients 11

3 large oranges
scrap of unsalted butter
140g polenta , plus 1-2 tbsp
200g flaked almonds
1 scant tbsp baking powder
7 large eggs
2 large egg yolks
350g golden caster sugar
500g tub mascarpone
3-4 tbsp Cointreau or other orange liqeur, to taste
3-4 heaped tbsp homemade (or artisan) lime marmalade , to taste

Steps:

  • Boil two of the oranges (whole) in water, with the lid on the pan, for about 1 hour or until squidgy. Drain and leave to cool.
  • Butter a springform cake tin, 23cm/9in wide and 7cm/23⁄4in deep. Add 1-2 tablespoons of polenta, tip the grains around until the tin is coated, then knock out the excess. Set aside.
  • Whizz the flaked almonds to a grainy powder in a food processor, then mix in a bowl with the polenta and baking powder. Set aside.
  • Halve the cooked oranges and remove any pips. Remove zest from the third orange. Whizz the zest and the orange halves (with skin on) to a smooth purée in the food processor. Set aside.
  • Preheat the oven to 180C/Gas 4/fan oven 160C. Using a mixer or electric beaters, beat the eggs, yolks and sugar for a good 5-7 minutes until the batter looks like a very thick milkshake.
  • Quickly beat in the almond mixture, then the purée until just blended. Pour the batter into the tin, leaving at least 1.5cm/5⁄8in at the top.
  • Bake the cake in the middle of the oven. After 10 minutes, reduce the temperature to 150C/ Gas 2/fan oven 130C, bake for 30 minutes, then reduce temperature to 140C/fan oven 120C for a further 30 minutes (if you have a gas oven, cook at gas 4 for 10 minutes, then at gas 2 for 11⁄4 hours until done without reducing the temperature further). The cake is ready when it has risen, is golden-brown and the centre is just firm - don't panic that it still feels fragile.
  • Leave the cake to cool in its tin (it will sink a little), then run a palette knife around the edge before releasing the sides. Only attempt to transfer it from the metal base to a decorative plate or stand if you have a proper cake lifter.
  • Whisk the liqueur and marmalade into the mascarpone. Serve the cake in thick wedges with the mascarpone dolloped on top.

Nutrition Facts : Calories 839 calories, Fat 51 grams fat, SaturatedFat 22 grams saturated fat, Carbohydrate 79 grams carbohydrates, Sugar 54 grams sugar, Fiber 3 grams fiber, Protein 17 grams protein, Sodium 0.84 milligram of sodium

MOROCCAN ORANGE CAKE



Moroccan Orange Cake image

This Moroccan Orange Cake Recipe is quick and easy to make, and delicious without frosting. One very large orange, or two medium oranges, should yield the half cup of fresh orange juice used in the recipe. Just for fun, I've listed the traditional measures used in Morocco which had to go in the directions since Zaar wouldn't accept "tea glasses". You might want to follow that method if you're baking with kids. Please note that tea glasses usually hold 4 to 6 ounces of liquid. I guessed at the serving size. Posted for ZAAR World Tour 2010 and thanks to my good friend Carrol for finding it for me. As an update finally had time to make this, specially after reading all the nice reivews. I did follow a reviewers report and reduced the sugar to 1 cup to cut back a little. Baked in a loaf pan as that's all I had. Then added a glaze that I made with fresh oj instead of milk and everyone loved it. Came out moist, sweet and simalar texture to a pound cake. It was enjoyed by all and hope you enjoy it too.

Provided by Bonnie G 2

Categories     Dessert

Time 50m

Yield 1 cake, 4-6 serving(s)

Number Of Ingredients 9

4 eggs
1 1/2 cups sugar
1/2 cup vegetable oil
2 cups flour
4 teaspoons baking powder
1/2 teaspoon salt
1/2 cup fresh orange juice
2 tablespoons orange zest, from 1- 2 oranges
1 teaspoon vanilla

Steps:

  • Preheat your oven to 350° F (180° C). Grease and flour a tube pan. If using fresh oranges, zest and juice them.
  • With an electric mixer or by hand, beat together the eggs and sugar until thick. Gradually beat in the oil.
  • Stir in the flour, baking powder and salt, and then the orange juice. Beat until smooth, and then mix in the zest and vanilla.
  • Pour the batter into your prepared pan, and bake for about 40 minutes, or until the cake tests done.
  • Allow the cake to cool in the pan for 7 to 10 minutes, then turn out onto a rack to finish cooling.
  • Here's the orginal MOROCCAN MEASUREMENTS:.
  • 4 eggs.
  • 1 soup bowl of sugar.
  • 1 tea glass of vegetable oil.
  • 1 soup bowl of flour.
  • 2 sachets of baking powder.
  • pinch of salt.
  • 1 tea glass of fresh orange juice.
  • zest from 1 or 2 oranges.
  • 1 sachet of vanilla sugar.

Nutrition Facts : Calories 852.4, Fat 32.7, SaturatedFat 5.2, Cholesterol 186, Sodium 727.3, Carbohydrate 128.2, Fiber 2.1, Sugar 77.9, Protein 13

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