I came across this recipe while looking for recipes for my entry for my work's holiday party bakeoff in December. I ended up making chocolate bacon mini cupcakes, but this chocolate orange cake stuck in the back of my mind. Part of the reason I was hesitant to tackle it at first was that is uses an ingredient I had never used before- ground almond meal, and the fact that the measurements for the ingredients were European, so grams and degrees celsius! In the end I decided to face my fears and attempt this recipe.
I found several versions of this cake, some with chocolate and some just orange and almond.
This website featured a recipe for almond orange cake and also had a video showing the process of making the cake. From this website I learned that, "Flourless Orange and Almond Cake is a classic Passover dessert drawing on the Sephardic traditions of Morocco, the Mediterranean and the Middle East (where citrus was more available)" Interesting!....
I ended up using the recipe from this website:
Ingredients
2 Oranges
6 Eggs
1 tsp. baking powder
50 g. Cocoa Powder
200 g. Ground Almonds
250 g. Caster Sugar
Boil the oranges for 1 hour.
The almond meal was hard to find! Henry's had it, but they were all out of it. After checking Ralph's and Vons I finally found it at Whole Foods. And it wasn't cheap! About $10 for the package.
This is probably the first time my roommate's kitchen scale has ever been put to use.
Measuring out the "caster sugar" which I learned is just another name for "superfine sugar."
I converted the grams into pounds using a conversion calculator online.
Also an opportunity to bust out my electric mixer! Yay!
So preheat to 170 celsius or as we like to say in America 338 fahrenheit?
and butter a 23 cm (9 inch) pan. Blend the oranges skin and all! I used a food processor.
Then mix everything else up, pour into pan and pop into the oven for 50 minutes-1 hour.
It came out super moist and had a strong chocolate orange flavor.
An experiment ending in success!
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