Description
A stunning cake with a rich taste of orange and almonds. Impregnated with a very large amount of syrup, making it incredibly juicy.
Ingredients
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Orange
3 piece
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Chicken egg
5 piece
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Sugar
315 g
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Almonds
200 g
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Flour
75 g
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Baking powder
1.5 tsp
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Dessert wine
375 ml
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Cream
Cooking
Place 2 oranges in a large pot and cover with cold water. On high heat bring to a boil. Drain the water. Repeat this procedure. This will reduce the bitterness of the rind.
After you twice brought the oranges to the boil and twice poured water, again fill the oranges with cold water and bring to a boil over high heat. Reduce heat and boil the oranges for 1 hour, adding water as needed to oranges it was completely covered. Ready oranges should be very soft. Drain the water and leave the oranges for 2 hours to cool to room temperature.
Preheat the oven to 160 gr. Grease the molds (20 cm) and its line a rimmed baking paper. Oranges cut into slices, remove the seeds and white pith.
Place the oranges in the bowl of a food processor and grind to a smooth homogeneous state.
Using a mixer whisk the eggs and 215g (1 Cup) of sugar until pale in colour and creamy.
Using a metal spoon, fold in the orange mass.
Add the almond crumbs and flour with baking powder. Mix thoroughly.
Pour the mixture into the prepared pan. Smooth the surface with a spoon.
Bake for 1 1/4 hours until dry toothpick. Leave for 5 minutes to slightly cool. I'm not very modern oven, and the temperature of 160 gr. I put are unable to have a temperature in the oven was higher. Therefore, the top very quickly flushed, and I covered it with foil. And my cake was not baked for 1 1/4 hour and 50 minutes.
With orange you need to remove the zest and squeeze the juice. Place the juice, zest, wine and remaining sugar in a saucepan. Put on medium heat and stir until the sugar is dissolved.
Increase the heat and bring to a boil. Cook without stirring for 2-3 minutes so syrup thickens a little. Remove from heat.
Ready cake invert on a plate. Soak it with the syrup while warm. The cake takes very good syrup. I infused the cake with all the available syrup, adding also a little under the cake to satiate and bottom. But you can leave some of the syrup for serving. Let the cake cool 30 minutes.
Cut the cake into pieces and place on plates. Pour the remaining syrup and serve with whipped cream. Bon appetit!
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