Desserts - Spanish orange and almond cake recipes

Author: Louis Ward  

This classic Spanish cake is made with ground almonds and fresh oranges, and is lactose- and gluten-free. Made with whole oranges'simmered until very tender and then finely chopped'and ground almonds, this classic Spanish cake has a moist, light texture and a wonderful fresh flavour.

Spanish Orange and Almond Cake

Spanish Orange and Almond Cake
Made with whole oranges'simmered until very tender and then finely chopped'and ground almonds, this classic Spanish cake has a moist, light texture and a wonderful fresh flavour.
Provided by: Angela Serednicki
Total time: 30 minutes
Yields: 10 servings
Cuisine: Desserts & Drinks
Number of ingredients: 6
Ingredients:
  • 2 oranges (about 280 g, washed and roughly chopped (with skin), pips discarded)
  • 5 eggs (separated)
  • 1 cup caster (superfine) sugar
  • 2 1/2 cups ground almonds
  • 2 tbsp flaked almonds
  • icing sugar (sifted, to decorate)
How to cook:
  1. Place the chopped oranges in a small saucepan. Add 1 tablespoon water, then cover the pan and simmer gently for 30 minutes or until the oranges are soft and all the excess liquid has evaporated. Leave to cool.
  2. Preheat the oven to 350ºF (180ºC). Line the bottom and sides of a 23 cm (9 in.) springform cake pan with parchment paper. Finely chop the oranges in a food processor or blender, or with a sharp knife.
  3. Place the egg whites in a large bowl and beat with an electric mixer until they form stiff peaks. Gradually add half the caster sugar, then beat for 1 minute.
  4. Place the egg yolks and the remaining caster sugar in another bowl and, using the same beaters, beat for 2–3 minutes or until pale and quite thick. Add the oranges and beat to combine well. Carefully fold in the ground almonds with a large metal spoon.
  5. Stir in 3 spoonfuls of the egg whites to loosen the mixture, then gently fold in the remaining whites. Transfer the mixture to the pan and level the surface. Sprinkle with the flaked almonds.
  6. Bake for 50–55 minutes or until the orange and almond cake is golden and a skewer inserted in the centre comes out clean. Check the cake after 20 minutes and again at 30 minutes, and cover lightly with aluminum foil if it is browning too quickly.
  7. Leave the cake to cool in the pan, then turn it out, peel away the lining paper and transfer to a serving plate. Dust with icing sugar before serving. The Spanish orange and almond cake can be kept in an airtight container for up to 2 days.
Notes: Spanish orange and almond cake, Find and share everyday cooking inspiration on Allrecipes. Discover recipes, cooks, videos, and how-tos based on the food you love.

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Spanish Orange and Almond Cake

Spanish Orange and Almond Cake
Simple, moist, and delicious! This classic Spanish cake is made with ground almonds and fresh oranges, and is lactose- and gluten-free.
Provided by: David Pope
Total time: 55 minutes
Cook time: 45 minutes
Prep time: 10 minutes
Yields: 10 servings
Cuisine: Spanish
Number of ingredients: 6
Ingredients:
  • 250 grams ground almond meal
  • 220 grams caster sugar
  • 1 teaspoon baking powder
  • 6 eggs
  • 2 oranges
  • 2 tablespoons brown sugar
How to cook:
  1. Preheat the oven to 180°C (350°F), and line the sides and bottom of a 9-inch (23cm) spring-form cake tin with baking paper.
  2. Juice and zest the oranges.
  3. In a large mixing bowl, mix the almond meal, caster sugar, and baking powder. Make a well in the centre of the bowl and add the eggs, orange juice, and orange zest. Stir to combine into a wet batter.
  4. Pour the batter into the prepared cake tin. Dust with the brown sugar, this will form a firm and chewy crust on top of the cake.
  5. Carefully place the tin in the oven, and bake for 45 minutes or until a skewer inserted into the cake comes out clean. Remove from oven and serve warm. You can also top it with icing sugar to make it even more classically Spanish!
Notes: SPANISH ORANGE AND ALMOND CAKE, ADD THE ORANGE MIXTURE, GROUND ALMONDS, FLOUR AND BAKING POWDER AND FOLD TO COMBINE. POUR THE MIXTURE INTO THE CAKE TIN AND BAKE FOR 50 MINS, OR UNTIL A SKEWER

Claudia Roden’s Orange and Almond Cake

Claudia Roden’s Orange and Almond Cake
Moira Hodgson rooted this classic out of Claudia Roden’s terrific cookbook, “Everything Tastes Better Outdoors,” and brought it to The Times in 1987: a flourless orange and almond cake that goes beautifully with blueberries or peaches, and is the perfect thing to carry along on a picnic. Extremely moist, it consists of two seeded oranges (peel and all), ground almonds, sugar and eggs – and no flour. Baked in a hot oven, it will be done in just about an hour or so, longer if the orange pulp is extremely wet. Opening the oven door to check will not harm it.
Provided by: Moira Hodgson
Total time: 180 minutes
Yields: 10 servings
Number of ingredients: 5
Ingredients:
  • 2 large oranges
  • 6 eggs
  • 1/2 pound ground almonds
  • 1/2 pound sugar
  • 1 teaspoon baking powder
Nutrition:
  • Calories: 274 calories
  • Unsaturated Fat: 11 grams
  • Carbohydrate: 32 grams
  • Fat: 14 grams
  • Fiber: 4 grams
  • Protein: 8 grams
  • Saturated Fat: 2 grams
  • Sodium: 73 milligrams
  • Sugar: 27 grams
  • Trans Fat: 0 grams
How to cook:
  1. 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.
  2. 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.
  3. 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.
Notes: Spanish Orange-Almond Cake (Torta De Almendra), Ingredients For spanish orange-almond cake (torta de almendra) · 1 1/4 c. all-purpose flour or cake flour · 1 c. granulated sugar · 1 1/2 tsp. baking powder

Valencia Orange Cake {grain free}

Valencia Orange Cake {grain free}
I used a 9 inch spring-form pan for this recipe. Updated on 1/1/13: I found you can reduce the honey from 1 cup to 3/4 cup and still have a nice, sweet cake. If you prefer this cake a bit more honey saturated (as the photo shows), use 1 cup of honey.
Provided by: Erica
Yields: 8 servings
Number of ingredients: 6
Ingredients:
  • 2 organic Valencia oranges
  • 4 eggs
  • 3/4 cup of honey
  • 2 cups of blanched almond flour
  • 1 teaspoon of baking soda
  • 1/2 teaspoon of salt
Nutrition:
  • Calories: 302 kcal
  • Sugar: 30 g
  • Sodium: 169 mg
  • Carbohydrate: 36 g
  • Fiber: 4 g
  • Protein: 9 g
  • Fat: 16 g
  • Saturated Fat: 2 g
  • Cholesterol: 82 mg
  • Serving Size: 1 serving
How to cook:
  1. Place two whole organic Valencia oranges in a pot with enough water to cover them. Add a tightly sealed lid. The oranges will float, but they should be mostly covered. Simmer them in the pot for about 1 1/2 to 2 hours. When you can easily glide a toothpick or fork through them, they are ready. You can add water to them while they are cooking, if necessary.
  2. Cool the oranges for a few minutes, slice them into wedges and remove any pits or inedible parts (like the nub where the stem was).
  3. Process the oranges until you have a smooth, orange paste without lumps.
  4. Preheat the oven to 325 degrees F. (I bake using a convection oven setting, so I place the temperature at 300 degrees F).
  5. To get a slightly lighter cake, separate the egg yolks and egg whites, and then whip the egg whites separately until stiff peaks form.
  6. In a bowl, beat eggs (or egg yolks if separated) until well blended, and then beat in the honey and dry ingredients (baking soda, salt, and almond flour).
  7. Fold in the almond flour and orange paste into the egg and honey mixture and blend well.
  8. If you whipped the egg whites separately, here is where you want to fold the egg whites into the rest of the batter.
  9. Use a spring form pan or a well buttered baking pan. Butter or oil the bottom of the spring form pan. No need to butter the sides of the spring form pan.
  10. Pour the batter into the pan and bake for about 1 hour, or until a toothpick inserted into the center comes out clean. Make sure to bake it thoroughly, especially in the center, or it may settle when it cools. Even if it settles, it still tastes wonderful.
  11. Enjoy!
Notes: Spanish Orange Cake | Gluten free and Fat free, 2 large oranges (sweet variety like Valencia, Navel, Persian…) · 200 gms almond meal / finely ground almond (no skin) · 4 eggs · 150 gms sugar – I used 140 gms
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