Home Forums Hunting & Shooting Food, Cooking, and Game Preparation Orange/Almond cake

Not my idea, but I played with making one today. It’s a flourless cake. 5 beaten eggs, two cups almond flour, a bit of salt, cup of sugar, and two oranges. I boiled two whole oranges for two hours, than ran them through the Quisinart, until they were pulped. Skin and all.
Mix it all together, and bake at 400° for an hour.
Need to tinker with a few details, but it sure tastes great.

Sounds very cool. Any almond extract?

From my results, almond extract is not needed. The ground almonds have enough almond flavor. Note that there is no butter either. Basically it's an egg custard. The oranges are boiled whole, and then cut up into sections before being put into the food processor. I used seedless oranges..

would think, almond extract is pretty unique, pungent. I usually cut back the amount called for in recipes

Boiled whole oranges I would of guessed would be extremely pithy?

Why boil and purée whole oranges instead of juice and zest?

Sounds great though. Bet it great with a Grand marnier iceing!!

YES!

This one uses 1/2 lb ground almonds in lieu of the almond flour.

Can't wait to try this. Thanks, Sam

I thought so too, but boiling pretty much killed the bitter pithy taste. The soft skin seems to work well. Your icing idea sounds like a winner.

And baking powder. Two Teaspoons.

Almond flour, ground or fine chopped should all work. They are there for flavor and filler.

Good to know!

I’m going to have to give this a whirl.

Soooo ,u just tossed the oranges in a empty pan...and took them to boiling ?

What would happen if you used honey ...i never really seen a fat bee....just thinking here...

well, it wasn't an empty pan, there was some water in it. laughing

Tried the NYT recipe and it didn't work out perfectly. Called for 1/2 pound (I used a cup) each of ground almonds and sugar. 6 eggs. Baked an hour at 400 and the knife came out clean but it was too soft in the middle. I think the extra "flour" and baking powder are key. Everyone loved the flavor, though, and the sweetness was right. Baked in 8" springform pan.

Never cared for any cake. Only pies from my earliest memories.

___________________________

Sam......

My hats off to the folks that can bake,----well.