Andalucian Orange and Almond Torte
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 large orange3 medium eggs4/5 C sugar (or 170 grams if you have a scale)2 1/2 C marcona almonds, finely ground (or 250 grams if you have a scale)1/2 tsp baking powderCreme Fraiche or Greek Yogurt (optional)Strawberries (optional)
The night before: Put the orange in a small pan, cover with water, bring to a boil and simmer for at least an hour. Remove from heat and let cool in water overnight.
Parchment line a glass pie dish or (better) spring form cake tin.
Have the orange, remove seeks and then use a food processor to blend into a smooth paste - including the peel.
Whisk together the eggs and sugar until pale, fold in almonds, the orange puree and the baking powder.
Pour into the tin and bake at 325 degrees for 35-40 minutes depending on the oven, till a skewer comes out clean.
Let cool, serve with creme fraiche or Greek Yogurt.
Serving Size: Approximately 8 servings
Parchment line a glass pie dish or (better) spring form cake tin.
Have the orange, remove seeks and then use a food processor to blend into a smooth paste - including the peel.
Whisk together the eggs and sugar until pale, fold in almonds, the orange puree and the baking powder.
Pour into the tin and bake at 325 degrees for 35-40 minutes depending on the oven, till a skewer comes out clean.
Let cool, serve with creme fraiche or Greek Yogurt.
Serving Size: Approximately 8 servings
Nutritional Info Amount Per Serving
- Calories: 321.5
- Total Fat: 17.0 g
- Cholesterol: 61.4 mg
- Sodium: 80.1 mg
- Total Carbs: 31.8 g
- Dietary Fiber: 3.8 g
- Protein: 15.6 g
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