Skip to main content

Gluten-free hazelnut orange cake ~ 无麸榛子香橙蛋糕

This is a simple recipe which calls for hazelnut meal, which is the star ingredient alongside eggs and sugar.  Easy to make and full of hazelnut flavour, it's an awesome cake especially for those who are allergic to wheat flour and dairy.  You can also look 'here' at another Flourless Orange Almond cake which I posted not too long ago.  Perhaps you can bake this and serve your friends and relatives, this Christmas!




Gluten-free hazelnut orange cake  ~  无麸榛子香橙蛋糕
Ingredients
  • 6 large egg yolks 
  • 200 gm hazel nut meal
  • 140 gm caster sugar
  • 60 ml orange juice
  • Zest from 1 orange
  • 6 egg whites
Method
  1. Prepare a 9 inch round nonstick springform pan, line the base, grease and dust the sides with flour.
  2. Separate the egg yolks and whites.
  3. Whisk the egg yolks with sugar till creamy and the colour much lighter, until the ribbon stage.
  4. Add in orange juice.
  5. Sieve or mix the hazel nut meal into the egg yolk mixture and mix till fully incorporated into the batter.
  6. Beat egg whites till stiff peaks.
  7. Fold in 1/3 egg whites lightly, mix well, followed by the remaining egg whites.
  8. Pour the batter into the prepared pan, shake the pan a bit to even out the surface.
  9. Bake in a preheated oven @ 170 deg.C for 40 mins. till golden brown.  Test with a skewer till it comes out clean.
  10. Remove the cake from the oven, let cool on a wire rack before unmoulding.
  11. Slice up the cake and serve with a dusting of icing sugar.
Note :  Can substitute hazel nut meal with almond meal.

For an 8 inch springform round pan :-
4 egg yollks, 150 gm hazelnut or almond meal, 100 gm caster sugar, 40 ml orange juice, zest from 1 orange and 4 egg whites.


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