Best Flourless Orange Almond Cake Recipes

FLOURLESS CHOCOLATE-ORANGE ALMOND CAKE

Steps:

• Preheat oven to 350°F. Brush bottom of 10-inch-diameter springform pan generously with margarine. Blend almonds and 1/4 cup sugar in processor until almonds are finely ground. Add chocolate; blend until chocolate is finely ground, scraping sides and bottom of bowl occasionally.
• Whisk cocoa, orange juice, and orange peel in small bowl until smooth. Combine egg yolks and 1/2 cup plus 2 tablespoons sugar in large bowl. Scrape in seeds from vanilla bean. Using electric mixer, beat until yolk mixture is very thick, about 4 minutes. Beat in cocoa mixture. Fold in ground-almond mixture. Using clean dry beaters, beat egg whites and salt in another large bowl until soft peaks form. Gradually add 2 tablespoons sugar, beating until whites are stiff but not dry. Fold whites into chocolate batter in 3 additions. Transfer to prepared pan.
• Bake cake until tester inserted into center comes out clean, about 40 minutes. Cool cake completely in pan on rack. (Can be made 1 day ahead. Cover with foil; store at room temperature.)
• Cut around cake in pan; release sides. Cut cake into wedges. Transfer to plates. Place scoop of sorbet alongside.

FLOURLESS ORANGE AND ALMOND CAKE

Steps:

• Place the whole oranges in a large saucepan. Add enough water to cover them and place a small plate on top of the oranges to keep them submerged in the water.
• Gradually bring the water to a boil, then reduce heat and allow them to simmer for 40 minutes, or until the oranges are very soft.
• Preheat oven to 350F degrees.
• Cut a piece piece of parchment paper to fit in the bottom of an 8 inch round cake pan. Lightly grease the cake pan and then place the parchment paper circle in the base.
• Cut each of the oranges into quarters. Set aside to cool.
• Remove any pips, and then place the oranges in the bowl of a food processor and blend until they form a very smooth pulp.
• Add the ground almonds, sugar, baking powder, vanilla, and Cointreau. Process (pulse) until all of the ingredients are combined.
• Add the egg and process again until just combined. Be careful not to overprocess.
• Pour the orange mixture into the prepared cake pan and bake for 50 minutes, or until the cake is firm and leaves the side of the pan.
• Allow to cool completely in the pan. Dust with confectioners' sugar to serve.

FLOURLESS CHOCOLATE-ORANGE ALMOND CAKE

Steps:

• Preheat oven to 350 degrees F. Brush bottom of 10-inch springform pan generously with butter or margarine.
• Blend almonds and 1/4 cup sugar in food processor until almonds are finely ground. Add chocolate; blend until chocolate is finely ground.
• Whisk cocoa, orange juice and orange peel in small bowl until smooth.
• In another bowl, combine egg yolks and 1/2 cup + 2 Tbs. sugar. Scrape in seeds from vanilla bean.
• Using an electric mixer, beat until yolk mixture is very thick, about 4 minutes.
• Beat in cocoa mixture. Fold in ground-almond mixture.
• Using clean dry beaters, beat egg whites and salt in another large bowl until soft peaks form. Gradually add 2 Tbs. sugar, beating until whites are stiff but not dry.
• Fold whites into chocolate batter in 3 additions. Transfer to prepared pan.
• Bake cake until tester inserted into center comes out clean, about 40 minutes.
• Cool cake completely in pan on rack. If making a day ahead of time, cover with foil and store at room temperature.

ORANGE AND ALMOND CAKE WITH MASCARPONE CREAM (FLOURLESS)

Steps:

• FOR THE CAKE:.
• Place the whole oranges in a pan and cover with cold water.
• Bring to the boil, then turn down the heat and simmer for two hours.
• Check periodically that they don't boil dry and add water if needed.
• Remove from the heat and allow to cool.
• Preheat the oven to 200°C Grease and line with baking paper (including sides) a 20 cm (8 inch) springform pan.
• Remove the oranges from the water; cut in half and remove any pips.
• In a bowl, combine the sugar, ground almonds, and baking powder until well mixed.
• Place the oranges in a food processor, skin and all, along with the lemon juice, and puree till the oranges are well broken down.
• To the food processor, add half of the eggs and half of the almond/sugar mixture; process until well combined.
• Add the remaining three eggs and the remaining almond mixture and process till thoroughly combined, scraping sides of bowl, as necessary.
• Transfer batter to the springform pan and bake for 45 minutes.
• Let cake cool before serving, and serve with a generous dollop of the mascarpone cream.
• FOR THE MASCARPONE CREAM:.
• Transfer the mascarpone to a bowl, and soften with a spatula until smooth.
• Add the vanilla sugar and incorporate completely.
• It is now ready to serve!

ALMOST FLOURLESS ORANGE AND ALMOND CAKE WITH MARMALADE

Steps:

• 1. Preheat oven to 350. Grease an 8 in springform pan and line it with wax paper.
• 2. Put the orange in a pan, cover with water and simmer for 1 hour (or microwave for 25 min) until soft. Cut the orange in half, remove the seed and puree in food processor.
• 3. Beat the eggs and sugar until pale and thick. Fold in the flour, baking powder, almonds ad orange puree. Pour into the pan and bake for one hour.
• 4. Melt the marmalade in a small pan, then pour through a fine sieve, pressing to get all the juices out. Spread the rind free juice over the cake.
• 5. When cool, sift the confectioners sugar over the cake. Mix whipped cream with the orange rind and serve alongside.

FLOURLESS ORANGE ALMOND CAKE

Steps:

• poke holes in the oranges and simmer 40 min or until soft.
• preheat oven 350, grease cake pan.
• quarter oranges and remove the pith, let cool.
• food process the oranges (rind included).
• add almonds, sugar, powder, vanilla.
• add eggs and process.
• bake 60 minutes or until firm.

ORANGE ALMOND FLOURLESS SNACKING CAKE

Steps:

• Grease 9-inch (2.5 L) springform pan;line bottom with parchment paper. Set aside.
• In large bowl and using hand mixer, beat together egg yolks, sugar, orange zest, vanilla and cinnamon until butter-coloured and thick enough to form long ribbons that hold their shape for 2 seconds when beaters are lifted, about 5 minutes. Fold in almonds and orange juice.
• In separate bowl, beat egg whites until stiff peaks form. Stir one-quarter into egg yolk mixture until combined. Fold in remaining egg whites until combined. Scrape into prepared pan.
• Bake in 350 F (180 C) oven until cake pulls away from side of pan and top is golden and firm to the touch, about 35 minutes. Run knife around edge; let cool in pan on rack for 10 minutes.
• Transfer cake to rack; let cool completely. Dust with icing sugar. (Make-ahead: Store in airtight container for up to 5 days.)
• Tips from The Test Kitchen:
• • Many flourless cakes sink a bit in the middle, so don't worry if that happens-it won't impact the taste.
• • The icing sugar will dissolve as it stands on the moist cake, so dust it over top just before serving.