Spiced Orange And Almond Cake Recipes

Steps:

• Mix the breadcrumbs with the sugar, almonds and baking powder.
• Add the oil and eggs and beat well.
• Stir in the orange and lemon zest.
• Pour the mixture into a greased 8inch round cake tin, put into a cold oven and set the heat to 375F, or slightly less for a fan assisted oven.
• Bake for 40-45 minutes until the cake is golden brown and a toothpick inserted into the centre comes out clean. Cool for 5 minutes in the tin then turn out onto a plate.
• While the cake is baking, make the syrup- put the 1/2 cup sugar, juices, cloves and cinnamon stick into a pan and bring gently to the boil, stirring until all the sugar has dissolved. Simmer for about 3 minutes.
• Pierce holes in the cake with a toothpick while still warm and pour the syrup over it in small batches. Leave to cool and continue spooning over the syrup until it is all soaked up.

Steps:

• Preheat oven to 350 degrees F. Lightly coat 2 (8-inch) cake pans with cooking spray. Set aside.
• To make the cake, in a large mixing bowl, combine cake mix, yogurt, and eggs. Beat with an electric mixer on low speed for 30 seconds. Scrape down sides of bowl and beat on medium speed for 2 minutes. Turn batter into prepared caked pans and bake in preheated oven for 30 to 35 minutes or until tester inserted into center comes out clean. Cool cakes in pans for 10 minutes and then turn onto wire racks to cool completely. Cut a thin layer off the top of each cake to make level.
• To make the caramelized oranges, in a large frying pan, combine orange juice, sugar and cinnamon. Bring mixture to a boil for 5 minutes. Add orange slices and continue boiling for an additional 5 minutes. With tongs, carefully remove caramelized oranges and place on waxed paper to cool.
• For the Cheese Frosting: In a small bowl, combine cream cheese frosting, cinnamon and cinnamon extract.
• To assemble: Frost cake with a thin layer of frosting between layers and on the outside. Gently press toasted sliced almond onto side of cake. Arrange caramelized orange slices on top of cake.

Steps:

• Wash the oranges and simmer them, unpeeled, in water to cover for 2 hours. Cool, cut them open and remove the seeds. Puree the oranges, including the peel, in a food processor.
• Heat oven to 400 degrees. Beat the eggs in a food processor or large bowl. Add the remaining ingredients, including the orange puree, and mix thoroughly. Pour into a buttered and floured cake tin, with a removable base if possible.
• Bake for 45 minutes to 1 hour, or until a knife inserted in the center comes out clean. Cool in the pan before turning out.

Steps:

• Place whole unpeeled oranges in a large saucepan or stockpot, and cover with cold water. Bring to a boil over high heat. Reduce heat, and simmer gently, 2 hours. Drain; set oranges aside to cool. (Navel oranges may have a few seeds. Halve the cooked oranges, and remove any strays before using the rest of the fruit.)
• Preheat oven to 350 degrees. Butter and flour a 9-inch springform pan; set aside. Halve cooked oranges, and remove any seeds. Place 7 halves in a food processor, and pulse until pureed but still chunky. This should yield about 3 cups; set aside.
• In a small bowl, whisk together the ground almonds, flour, baking powder, and salt; set aside. In the bowl of an electric mixer fitted with the whisk attachment, beat the eggs with 1 cup sugar on medium speed until light and fluffy. Stir in orange puree until just combined. Stir in flour mixture; pour into prepared pan.
• Bake until cake is golden brown and a cake tester inserted in the center comes out clean, about 1 hour. Transfer pan to a wire rack. After 15 minutes, run a small spatula or paring knife around edge to loosen cake; let cool completely.
• Meanwhile, make orange topping: Chop remaining 5 orange halves into 1/2- inch pieces, and set aside. In a medium saucepan, combine remaining cup sugar with 3/4 cup water. Bring mixture to a boil, stirring until sugar has dissolved.
• Add chopped oranges to saucepan, and reduce heat to medium. Simmer gently until most of the liquid has evaporated and thickened into a syrup, about 15 minutes. Remove from heat, and set aside to cool completely.
• To assemble, remove ring from pan; transfer the cooled cake to a serving platter. Arrange chopped oranges and any remaining syrup over top of cake. Cut into wedges, and serve.