Skip to main content

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.

    Labels:

    Comments

    Post a Comment

    Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

    Popular posts from this blog

    Herbal Jelly ~ Gui Ling Gao

    H erbal Jelly ~ Gui Ling Ga o literally translated means 'Tortoise Jelly' is one of my family's favourite desserts.  It's much more economical to prepare this at home for you'll need to fork out between Rm 9 to Rm 11 for a bowl of this cooling dessert in any of those herbal tea outlets.  This soothing jelly, served chilled, is supposed to be able to help reduce our body heat, helps to get rid of toxins and is believed to be good for the skin thus culminating a healthier complexion.
    21 comments
    Read on for the Recipe

    Braised Pork Belly with Mui Choy ~ 梅菜焖五花肉

    Mui Choy is preserved mustard greens and there are two types, one is salty while the other is sweet.  There are many ways of cooking mui choy with pork belly.  Instead of braising, you can steam it with minced pork but here I am using only the sweet mui choy and I braised the pork belly with it.  This is a flavourful dish and you can serve it with plain rice or plain porridge. Braised Pork Belly with Mui Choy   ~    梅菜焖五花肉 Ingredients  400 gm pork belly cut into bite size 100 gm  preserved sweet mui choy 3 cloves of garlic 2 slices ginger Seasoning for the pork belly 1 Tbsp dark soya sauce 1/4 Tbsp sugar 1/4 Tbsp sesame oil 1/4 Tbsp oyster sauce 1/2 tsp pepper 1/8 tsp light soya sauce Method Season the pork belly for about an hour or more.  Set aside. Soak the mui choy for 45 mins., rinse and squeeze dry.  Cut into slices Heat some oil in the wok, fry the mui choy.  Add in the ginger slices.  Stir-fry. Add in the pork  belly, fry for a while and
    Post a Comment
    Read more

    Tamarind Pork Belly (Babi Assam) ~ 亚参五花肉

    A very appetising dish with tangy and robust flavour of tamarind juice, red and green chillies added more oomph to the dish.  This dish will surely whet your appetite and you'll go for second helping of rice to soak up the tangy gravy.  This is a Peranakan dish but as always, there are many varieties to this delicacy.  I tweaked the recipe a bit to suit what I have in my pantry and the end result is a very yummy dish that I will not hesitate to whip up again and again. Tamarind Pork Belly (Babi Assam)  ~   亚参 五花肉 Ingredients 450 gm pork belly, cut into bite size 5 cloves of garlic, finely chopped 3 shallots, finely chopped 30 gm tamarind pulp (Assam paste)  + 250 ml water 3 green chillies 2 red chillies 2 tsp tau cheong (preserved bean paste) 2 tsp dark soya sauce 1 Tbsp brown sugar or to taste 1/2 tsp salt 1/2 tsp fish sauce 1 onion, sliced Method Mix the tamarind pulp with a cup of  warm water, squeezed out the ju
    3 comments
    Read more