Dinner Party Series – Part 4: Almond Orange Cake

Dinner Party Series – Part 4: Almond Orange Cake takes about 2 hours and 15 minutes from beginning to end. This recipe serves 10 and costs 93 cents per serving. One portion of this dish contains about 8g of protein, 25g of fat, and a total of 511 calories. 849 people have tried and liked this recipe. A mixture of all purpose flour, whole almonds, orange, and a handful of other ingredients are all it takes to make this recipe so delicious. It is brought to you by A Family Feast . It is a good option if you're following a dairy free and lacto ovo vegetarian diet. Overall, this recipe earns a pretty good spoonacular score of 61%. Dinner Party Series – Part 2: Roasted Root Vegetables, Dinner Party Series – Part 3: Herb Basted Salmon, and Dinner Party Series – Part 1: Tuscan Kale Salad with Oranges, Currants and Feta are very similar to this recipe.

Servings: 10

Preparation duration: 30 minutes

Cooking duration: 105 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat oven to 325 degrees.Place the whole uncut orange and lemon in a sauce pan and cover with water. Bring to a boil and then reduce to a simmer covered. Simmer for 30 minutes, drain and discard water and cool the whole fruit.Place almonds on a sheet pan and bake for 10-15 minutes to toast stirring once halfway through. Remove from oven and cool completely. Increase oven to 350 and grease a 9” springform pan.When almonds are cool, place them in the food processor and pulse until completely ground. Remove from food processor and set aside. Leave processor out for next step.When fruit is cool, cut lemon in half, remove pulp and seeds and discard, saving outer rind. Place lemon rind in processor. Remove seeds from orange and place rind and pulp in with lemon rind. Pulse until mixture is almost a paste.In a small bowl, mix flour and baking powder.In the bowl of a stand mixer with whip attachment, add eggs and salt and beat until foamy. Add sugar and mix to combine.Change to a paddle attachment and gentle mix flour mixture into egg mixture.Add in orange/lemon mixture, almond mixture and olive oil and beat on low speed until incorporated.Pour batter into greased spring form pan and bake for one hour or until tooth pick inserted comes out clean. (our cake took an hour and 15 minutes). Remove to a rack to cool. After the cake has cooled slide knife around edges to loosen outer ring. Then lay a knife horizontally and insert between cake bottom and pan bottom and loosen. Dust with confectioner’s sugar and serve.Additionally you can garnish with candied oranges. In a large skillet, combine 1 ½ cups of water and ½ cup of sugar and bring to a boil. Add one naval orange sliced horizontally into ¼ inch slices and cook over medium heat, turning slices occasionally, until the liquid is reduced to syrup and the orange slices are translucent, about 30 minutes. Transfer the orange slices to a rack to cool. Reserve the syrup for another use. Once the orange slices are cool, layer them on top of the cake after you dust it with powdered sugar.

 

Step by step:

1. Preheat oven to 325 degrees.

2. Place the whole uncut orange and lemon in a sauce pan and cover with water. Bring to a boil and then reduce to a simmer covered. Simmer for 30 minutes, drain and discard water and cool the whole fruit.

3. Place almonds on a sheet pan and bake for 10-15 minutes to toast stirring once halfway through.

4. Remove from oven and cool completely. Increase oven to 350 and grease a 9” springform pan.When almonds are cool, place them in the food processor and pulse until completely ground.

5. Remove from food processor and set aside. Leave processor out for next step.When fruit is cool, cut lemon in half, remove pulp and seeds and discard, saving outer rind.

6. Place lemon rind in processor.

7. Remove seeds from orange and place rind and pulp in with lemon rind. Pulse until mixture is almost a paste.In a small bowl, mix flour and baking powder.In the bowl of a stand mixer with whip attachment, add eggs and salt and beat until foamy.

8. Add sugar and mix to combine.Change to a paddle attachment and gentle mix flour mixture into egg mixture.

9. Add in orange/lemon mixture, almond mixture and olive oil and beat on low speed until incorporated.

10. Pour batter into greased spring form pan and bake for one hour or until tooth pick inserted comes out clean. (our cake took an hour and 15 minutes).

11. Remove to a rack to cool. After the cake has cooled slide knife around edges to loosen outer ring. Then lay a knife horizontally and insert between cake bottom and pan bottom and loosen. Dust with confectioner’s sugar and serve.

12. Additionally you can garnish with candied oranges. In a large skillet, combine 1 ½ cups of water and ½ cup of sugar and bring to a boil.

13. Add one naval orange sliced horizontally into ¼ inch slices and cook over medium heat, turning slices occasionally, until the liquid is reduced to syrup and the orange slices are translucent, about 30 minutes.

14. Transfer the orange slices to a rack to cool. Reserve the syrup for another use. Once the orange slices are cool, layer them on top of the cake after you dust it with powdered sugar.

Nutrition Information:

covered percent of daily need