ALMOND-ORANGE CAKE
Top a pleasant citrus cake with orange marmalade, sweetened whipped cream and crunchy almonds.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h35m
Yield 12
Number Of Ingredients 14
Steps:
- Heat oven to 350°F (or 325°F if using dark or nonstick pan). Spray 9-inch springform pan with cooking spray. In food processor or blender, place 1 cup almonds; cover and process until almonds are finely ground. In large bowl, beat almonds and remaining cake ingredients except marmalade with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 3 minutes, scraping bowl occasionally. Pour batter into pan.
- Bake 45 to 55 minutes or until top is evenly dark golden brown and cake springs back when touched lightly in center.
- Cool in pan 10 minutes. Remove side of pan. Spread marmalade over top of cake. Cool completely, about 1 hour.
- In chilled small bowl, beat whipping cream and 2 tablespoons sugar on high speed until soft peaks form. Spoon or pipe whipped cream around edge of cake; sprinkle 1/3 cup almonds over whipped cream. Refrigerate until serving. Garnish with orange twist.
Nutrition Facts : Calories 390, Carbohydrate 48 g, Cholesterol 70 mg, Fat 3 1/2, Fiber 2 g, Protein 6 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 350 mg, Sugar 28 g, TransFat 1/2 g
ORANGE ALMOND CAKE
I found this recipe in an old magazine, decided to try it on a whim, and it soon became my family's favorite cake! Works really well as a side to coffee.
Provided by Vsabhnani
Categories Desserts Nut Dessert Recipes Almond Dessert Recipes
Time 1h25m
Yield 8
Number Of Ingredients 10
Steps:
- Place orange in a saucepan. Cover with water and bring to a boil. Reduce heat to low and simmer until orange is soft, about 30 minutes. Drain.
- Cut orange into chunks and discard seeds.
- Mix almond flour with 2 tablespoons sugar.
- Preheat the oven to 350 degrees F (175 degrees C). Grease an 8-inch cake pan and coat the pan with a handful of the almond-sugar mixture.
- Combine orange chunks and 1 cup sugar in a food processor; pulse until pureed. Add almond flour mixture and butter; process until smooth. Add eggs; mix until smooth. Add flour, baking powder, baking soda, and salt; process until just combined. Pour batter into the prepared cake pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 35 to 45 minutes.
Nutrition Facts : Calories 428.3 calories, Carbohydrate 43 g, Cholesterol 139.1 mg, Fat 25.3 g, Fiber 3.7 g, Protein 10.8 g, SaturatedFat 7.5 g, Sodium 396.2 mg, Sugar 31.5 g
ORANGE ALMOND CAKE
Provided by Food Network
Categories dessert
Time 1h
Yield one 9-to-10-inch/23 to 25 cm cake
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F/180 degrees C. Grease and line a 9-to-10-inch/23 to 25 cm cake pan (springform or tube pan).
- For the cake: Separate the eggs into two bowls. Beat the yolks with the sugar and zest, then stir in the almonds. Beat the whites to peaks. Stir a spoonful of whites into the yolk mixture, then fold in the rest, gently. Pour the batter into the pan and bake until set, about 45 minutes. Let cool slightly, then unmold onto a serving platter.
- For the syrup: Heat the orange juice and sugar together in a saucepan and boil for 5 minutes. Stir in the liqueur if using. Spoon the syrup evenly over the cake, letting the syrup soak in as you go (it will absorb all of it).
- Serve the cake with candied orange zest on top and whipped cream on the side.
ORANGE ALMOND COFFEE CAKE
Sandra Lee shares a recipe. Be seduced with a rich, moist coffee cake topped with a combo of cream cheese and orange marmalade.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 50m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 350°. Spray a 9-inch round baking pan with nonstick cooking spray.
- In a medium bowl, combine Bisquick mix and sugar. Add milk and egg, stirring until smooth. Stir in sour cream. Spoon mixture into prepared pan.
- In a small bowl, combine cream cheese and orange marmalade. Spoon mixture by tablespoons evenly over batter; sprinkle evenly with almonds. Bake for 32 to 37 minutes, or until golden brown. Let cool for 10 minutes before cutting into wedges to serve.
Nutrition Facts : Calories 300, Carbohydrate 44 g, Cholesterol 45 mg, Fat 2, Fiber 1 g, Protein 5 g, SaturatedFat 5 g, ServingSize 1 serving, Sodium 410 mg, Sugar 24 g, TransFat 1 1/2 g
ORANGE CREAM CAKE I
Remember those yummy treats on a stick when you were a child? Frozen orange on the outside and creamy vanilla on the inside? Well, here's a cake that tastes just like those wonderful treats! Note: If you cannot find an orange cake mix, use a package of lemon cake mix and add 1 small envelope of orange drink mix powder.
Provided by Star Pooley and KC
Categories Desserts Cakes Cake Mix Cake Recipes
Time 4h30m
Yield 18
Number Of Ingredients 6
Steps:
- Bake cake as directed in a 9x13 inch pan. When done, use a meat fork to poke holes across the top of the entire cake. Allow to cool.
- In a medium bowl, mix together 1 box gelatin, 1 cup hot water and 1 cup cold water. Pour over top of cake. Refrigerate for 2 to 3 hours.
- Mix remaining box of gelatin, pudding mix, milk and vanilla together. Beat well. Fold whipped topping into this mixture, and spread on top of cake. Chill in refrigerator until serving.
Nutrition Facts : Calories 223.7 calories, Carbohydrate 38.8 g, Cholesterol 1.7 mg, Fat 6.7 g, Fiber 0.3 g, Protein 2.7 g, SaturatedFat 3.4 g, Sodium 307.6 mg, Sugar 28 g
ORANGE AND ALMOND CAKE WITH MASCARPONE CREAM (FLOURLESS)
Try this one when you are looking for something a bit unusual and out of the ordinary. A recipe by British chef Antony Worrall Thompson which I saw prepared on a BBC cooking program. I was intrigued by boiling then using the oranges whole, but admit that it makes for a well-flavored cake. I love the mascarpone cream as well because I cannot eat whipped cream but the mascarpone gives me very nearly the same mouth feel, and I find it delicious ! Preparation time includes the time to boil the oranges, but remember to PLAN in ADVANCE! As for the vanilla sugar, there are several recipes here on 'Zaar if you are unable to buy this at your local grocery.
Provided by FlemishMinx
Categories Dessert
Time 3h
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- FOR THE CAKE:.
- Place the whole oranges in a pan and cover with cold water.
- Bring to the boil, then turn down the heat and simmer for two hours.
- Check periodically that they don't boil dry and add water if needed.
- Remove from the heat and allow to cool.
- Preheat the oven to 200°C Grease and line with baking paper (including sides) a 20 cm (8 inch) springform pan.
- Remove the oranges from the water; cut in half and remove any pips.
- In a bowl, combine the sugar, ground almonds, and baking powder until well mixed.
- Place the oranges in a food processor, skin and all, along with the lemon juice, and puree till the oranges are well broken down.
- To the food processor, add half of the eggs and half of the almond/sugar mixture; process until well combined.
- Add the remaining three eggs and the remaining almond mixture and process till thoroughly combined, scraping sides of bowl, as necessary.
- Transfer batter to the springform pan and bake for 45 minutes.
- Let cake cool before serving, and serve with a generous dollop of the mascarpone cream.
- FOR THE MASCARPONE CREAM:.
- Transfer the mascarpone to a bowl, and soften with a spatula until smooth.
- Add the vanilla sugar and incorporate completely.
- It is now ready to serve!
Nutrition Facts : Calories 319.5, Fat 16.5, SaturatedFat 2.1, Cholesterol 158.6, Sodium 75.6, Carbohydrate 36.4, Fiber 4.4, Sugar 30.8, Protein 10.6
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