The first
week of the New Year bring such an amazing sunny and beautiful days plus chilly
crisp cold air that turn the water in my bird bath into rock-hard ice and my banana
trees got burn overnight. But on the Sunday morning as the ray of the
morning sun came through the window while I was sipping my coffee and trying to
get warm from the sunlight, I felt like I wanted to bake a cake. But what kind
of cake? I have fresh organic oranges
sitting on the counter, and then I remember I have a bag of almond flour (aka
almond meal) in my pantry. Yep! Let bake
orange cake using almond flour. Eating
oranges on a first day of the New Year is believed to bring good luck. Well, may be not exactly on the first day but
the first week of the New Year or perhaps during the first month should have
the same effect…..bringing me some good luck.
Right? Right! hehehe....
This cake is
so easy to make. Neither flour, oil, butter nor milk is needed. Sounds great!. Honestly, I've never tried to bake this kind
of cake before but I've always wanted to try one day. And today is my day. Did I mention it flourless? ^_^
I baked the
cake in my 10-inch tart pan (along with 1 4-inch paper tart pan because of a little bit of the batter left and I didn't want the cake to overflow from the tart pan) as I thought
it would come out looking prettier than using a regular round cake pan. And when it's done, I couldn't have felt happier. The cake looked
amazing. The cake itself is so moist with tangy orange flavor and not too sweet which makes it perfect with tea or coffee. Though the cake still has a hint of the bitterness tastes from the oranges skins and pith, as many recipes have cautioned about skipping the boiling process of oranges before add in the batter, but it was not too bad at all. I finished the little one in no time.
Note* if you like the cake more on the sweet side,
add more a half or one cup of sugar into the cake batter, or serve the cake with
orange glazed or sweet cream whipped.
Scrumptious and incredibly moist Almond-Orange
Cake
1. For
the quick orange marmalade
2 large
fresh navel oranges (preferably organic and seedless)
1/2 cup
sugar
2-3 tbsp.
water
1. wash dust and dirt from the oranges and cut
them into small pieces, discard the seeds if any. Put the cut orange pieces in
the blender or food processor and water and blended until they turn into tiny
pieces (see picture).
2. pour the
orange into a medium pot with sugar and bring to a boil at medium-high heat.
When it comes to full boil, reduce the heat to medium-low and let it cook for
about 20 minutes.
3. Let the cooked orange cool down completely.
This makes approx. 2 cups.
2. For
the cake: preheat the oven to 350'F
1 1/2 cups
Almond flour/meal ( I used Bob’s Red Mill)
3/4 cup
sugar (or1 cup if you like sweet)
1 tsp.
baking powder
1/2 tsp.
almond extract
A tiny pinch
of salf
3 large eggs
– room temperature
1/2 cup
almond slides/slivered for toppings
Powdered
sugar for dusting
1. grease
the tart pan with butter and lay parchment paper on top. Set aside.
2. whisk the
eggs, sugar, almond extract until thick and pale, add the almond flour, baking
powder, salt, and fold to combine. add cooled cooked orange into the batter and
mix well. Pour into the greased tart pan
and sprinkle slivered almonds on top of the cake.
3. Bake for
about 35 minutes or until the top and the edges of the cake turn slightly
golden brown.
4. serve
warm (I found it tastes better than cold…) with tea or coffee or as dessert
after dinner. Enjoy!
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