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

    Char Siew Pau ~ 蒸叉烧包

    I have been itching to try out a Pau recipe and vaguely remember that I did make it once, long, long ago.  So I  got hold of my old file of recipes and finally managed to retrieve it.  I did it recently and must say that I'm satisfied with the result.  The texture of the Pau was soft and a bit chewy, wholesome and filling too.  Naturally, they didn't look so nice and round like the ones sold in the dim sum restaurants, but nonetheless I think homemade ones can be just as delectable as well.
    58 comments
    Read on for the Recipe

    Yoghurt Fruitcake

    T is the festive season again and the all-time favourite for X'mas is undoubtedly the ubiquitous fruit cake.  This Yoghurt Fruitcake caught my eye when I was browsing through a Food and Travel magazine.  As I've never baked a fruit cake with yoghurt before, I was very eager to try. 
    14 comments
    Read on for the Recipe

    Marble Loaf ~ 大理石面包

      This is my first attempt at making bread with half high protein bread flour and half plain flour.  The crumb is tender and softer than with totally bread flour and it has a pleasant chew and not crumbly.  The crust stays thin and crisps up nicely and not hard to chew.  You can slice up the bread and freeze it for breakfast the next day. Marble Loaf (using 50% high protein and 50% plain flour) Ingredients For Tangzhong 15 gm (taken from total 300 gm) high protein flour 75 ml water or milk, or a mix, preferably milk Method Whisk the 15 gm flour with the 75 ml liquid in a small saucepan. Cook over medium heat, stirring constantly until it thickens into a paste, about a minute or two. Let cool to room temperature before using in dough. Note :- Tangzhong can be made ahead and stored in the fridge for 1 to 2 days. Use the cling wrap to touch the tangzhong to prevent it from drying in the fridge. Ingredients 135 gm high protein flour (after removing 15 gm for tangzhong). ...
    Post a Comment
    Read more