Skip to main content
logo
Food Advertising by

Flourless Orange Almond Cake/Torte ~ 没有面粉橙子杏仁蛋糕



A gluten free cake using only almond meal instead of flour.  Texture is moist, soft, dense but not heavy.  You can serve this with a dollop of mascarpone cheese, fresh berries or a light dusting of icing sugar.  Be patient, let the cake sit overnight and it tastes much better the next day.   A moreish treat and a keeper recipe for sure!






   
Flourless Orange Almond Cake/Torte  ~  没有面粉橙子杏仁蛋糕
Ingredients



  • 450 gm orange (about 2) big ones
  • 6 large eggs
  • 1 tsp vanilla
  • 220 gm caster sugar
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 250 gm almond meal

  • Method
    1. Grease and line the base of a 9 inch springform pan.  Grease and dust the sides with flour.
    2. Cover the oranges with cold water, bring to a boil.  Reduce heat and let simmer for 2 hours till very soft.  Drain off the water.
    3. Once the oranges are cooled,  cut into small pieces, remove seeds.  Put in a food processor to blend.
    4. Add in eggs one @ a time and continue to blend till smooth.
    5. Whisk sugar, baking powder, salt and almond meal till well combined.
    6. Add mixture to the dry ingredients, stir well to combine.
    7. Pour mixture into the prepared pan, shake it a bit and bake in a preheated oven @ 180 deg.C  for 45 to 60 mins.  Test with a skewer till it comes out clean.  (If cake tends to brown, cover with a piece of foil after about 40 mins.)
    8. Remove from the oven and place on a wire rack to cool completely.
    9. Best to let the cake sit overnight before serving.
    10. Dust with icing sugar before serving.

    Comments

    Popular posts from this blog

    Fried 'Nian Gao' ~ Sticky rice cake ~ CNY 2010

    'Nian Gao' in Mandarin or 'Nin Ko' in Cantonese is a must-have item during CNY.  This sticky glutinous rice cake is symbolic as it carries a homonym that sounds like 'year~high/tall'.  For business people eating this will link them to prosperity and wealth and working people will look forward to career advancement, promotion. Slice them up when they're still soft, keep them in containers and they can be stored in the fridge for months. I normally steam and dip them in freshly grated young coconut mixed with some salt or just fry with beaten egg.  But this time around, I've decided to be a bit more 'challenging' and try out Elin's recipe.  Thanks, Elin of  Elinluv's Tidbits Corner   for sharing!

    Prawn Omelette

    This is a very simple and quick universal dish, common in most households.  It will certainly come in handy if you have unexpected guests who stay for dinner. Recipe for Prawn Omelette Ingredients 120 gm Prawns 2 Big Onions  -  sliced 3 Large Eggs 1 Teasp Light Soya Sauce Oil for frying Seasoning for Prawns 1/2  Teasp Salt 1  Teasp Sugar Dash of  Pepper Method Lightly beat up the eggs with the light soya sauce Heat up the pan with some oil Saute the sliced onions with the seasoned prawns Dish out Pour the beaten eggs onto the pan Add in the prawns and onions Once the bottom is brown, flip omelette and brown the other side Dish up and serve *****

    Kuih Salat aka Seri muka ~ 沙拉糕

    Kuih Salat aka Seri Muka is a decadent Peranakan Chinese or Nyonya kuih consisting of two layers.  The bottom layer is made of glutinous rice and coconut milk while the top layer is a layer of green coconut milk custard flavoured and coloured from the juice of the pandan leaves. Kuih Salat aka Seri muka ~  沙拉糕 (A)  Bottom layer 300 gm glutinous rice 100 ml coconut milk 100 ml water 1/2 tsp salt some Pandan (screwpine) leaves Blue pea flower (Bunga Telang) juice Method Wash the glutinous rice till water is clear.  Soak it for about 4 hours, preferably overnight which I did.  Next day, drain, wash and strain to get rid of excess water.   Line an 8 inch square pan with parchment paper and oil the sides.   Pour the rice into this pan. Mix the coconut milk with water and salt, then pour the mixture onto the rice.  Shake it a bit for even distribution.  The mixture should just cover the rice. Place pandan leaves on the rice and steam the rice under medium flame for 30 minutes. Remove the pan