ORANGE & ALMOND CAKE WITH CITRUS MASCARPONE
An unbelievably moist and yummy dessert
Provided by Good Food team
Categories Dessert, Treat
Time 2h30m
Number Of Ingredients 11
Steps:
- Boil two of the oranges (whole) in water, with the lid on the pan, for about 1 hour or until squidgy. Drain and leave to cool.
- Butter a springform cake tin, 23cm/9in wide and 7cm/23⁄4in deep. Add 1-2 tablespoons of polenta, tip the grains around until the tin is coated, then knock out the excess. Set aside.
- Whizz the flaked almonds to a grainy powder in a food processor, then mix in a bowl with the polenta and baking powder. Set aside.
- Halve the cooked oranges and remove any pips. Remove zest from the third orange. Whizz the zest and the orange halves (with skin on) to a smooth purée in the food processor. Set aside.
- Preheat the oven to 180C/Gas 4/fan oven 160C. Using a mixer or electric beaters, beat the eggs, yolks and sugar for a good 5-7 minutes until the batter looks like a very thick milkshake.
- Quickly beat in the almond mixture, then the purée until just blended. Pour the batter into the tin, leaving at least 1.5cm/5⁄8in at the top.
- Bake the cake in the middle of the oven. After 10 minutes, reduce the temperature to 150C/ Gas 2/fan oven 130C, bake for 30 minutes, then reduce temperature to 140C/fan oven 120C for a further 30 minutes (if you have a gas oven, cook at gas 4 for 10 minutes, then at gas 2 for 11⁄4 hours until done without reducing the temperature further). The cake is ready when it has risen, is golden-brown and the centre is just firm - don't panic that it still feels fragile.
- Leave the cake to cool in its tin (it will sink a little), then run a palette knife around the edge before releasing the sides. Only attempt to transfer it from the metal base to a decorative plate or stand if you have a proper cake lifter.
- Whisk the liqueur and marmalade into the mascarpone. Serve the cake in thick wedges with the mascarpone dolloped on top.
Nutrition Facts : Calories 839 calories, Fat 51 grams fat, SaturatedFat 22 grams saturated fat, Carbohydrate 79 grams carbohydrates, Sugar 54 grams sugar, Fiber 3 grams fiber, Protein 17 grams protein, Sodium 0.84 milligram of sodium
PASSOVER ORANGE SPONGE CAKE
I found this recipe this morning at the www.dominosugar.com website. It is slightly different than the other ones listed on Zaar.
Provided by senseicheryl
Categories Dessert
Time 55m
Yield 1 10 inch tube pan, 16 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F
- Sift together matzo cake meal, potato starch and salt, 3 times; set aside.
- In large mixing bowl beat egg yolks until thick. Gradually add 1/2 cup sugar, lemon juice and orange rind. Continue beating until thick and fluffy. Fold in sifted dry ingredients.
- In separate bowl beat egg whites until foamy. Add remaining 1/2 cup sugar gradually. Beat until stiff peaks form. Fold egg yolk mixture into egg whites.
- Spoon into ungreased 10-inch springform tube pan. Bake for 45-50 minutes. Invert pan until cake is cool.
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