Armenian Orange Almond Cake with Orange Peel Glaze
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
2 large Oranges (preferably organic)6 Eggs, separated3/4 cup raw Honey2 1/4 cup Almond Flour1/2 tsp Sea Salt1 cup Powdered Sugar
Cooking the Oranges:
Rinse oranges and place them in a pot, whole and unpeeled. Fill with water until oranges are covered. Cover pot with lid. Bring water to a boil and then turn down to a simmer. Simmer for 2 hours.
Remove oranges from pot and reserve 1/2 cup of liquid (remainder can be saved and used for other things if desired).
Allow oranges to cool.
When cool, remove ends of each orange and reserve. Open oranges and remove any seeds. Puree in blender or food processor.
Making the cake batter:
Preheat oven to 350 degrees Fahrenheit. Grease two 9-inch non-stick cake. Cut a circle of parchment paper for the base of the pan. Grease the parchment circle and place it greased side up in the pan.
To the orange puree, add egg yolks, honey and salt. Slowly mix in almond flour.
In a separate bowl, beat egg whites until stiff peaks form. Fold puree mixture into egg whites.
Pour into cake pans and bake for 60-70 minutes, or until done in the middle (using a toothpick or skewer to confirm).
Making the glaze:
Finely chop orange ends (removing ahead of time any blemishes). In a bowl, add powdered sugar and mix with chopped peel. Slowly add reserved liquid until desired consistency is reached.
When cake is cooled, run a knife around the edge of the pan and turn onto a plate. Remove parchment paper and pour glaze over top and sides of cakes.
Serving Size: Makes 16 slices
Number of Servings: 16
Recipe submitted by SparkPeople user JULIEG108.
Rinse oranges and place them in a pot, whole and unpeeled. Fill with water until oranges are covered. Cover pot with lid. Bring water to a boil and then turn down to a simmer. Simmer for 2 hours.
Remove oranges from pot and reserve 1/2 cup of liquid (remainder can be saved and used for other things if desired).
Allow oranges to cool.
When cool, remove ends of each orange and reserve. Open oranges and remove any seeds. Puree in blender or food processor.
Making the cake batter:
Preheat oven to 350 degrees Fahrenheit. Grease two 9-inch non-stick cake. Cut a circle of parchment paper for the base of the pan. Grease the parchment circle and place it greased side up in the pan.
To the orange puree, add egg yolks, honey and salt. Slowly mix in almond flour.
In a separate bowl, beat egg whites until stiff peaks form. Fold puree mixture into egg whites.
Pour into cake pans and bake for 60-70 minutes, or until done in the middle (using a toothpick or skewer to confirm).
Making the glaze:
Finely chop orange ends (removing ahead of time any blemishes). In a bowl, add powdered sugar and mix with chopped peel. Slowly add reserved liquid until desired consistency is reached.
When cake is cooled, run a knife around the edge of the pan and turn onto a plate. Remove parchment paper and pour glaze over top and sides of cakes.
Serving Size: Makes 16 slices
Number of Servings: 16
Recipe submitted by SparkPeople user JULIEG108.
Nutritional Info Amount Per Serving
- Calories: 209.5
- Total Fat: 9.7 g
- Cholesterol: 69.8 mg
- Sodium: 100.2 mg
- Total Carbs: 27.8 g
- Dietary Fiber: 2.9 g
- Protein: 6.0 g
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