Armenian Orange Almond Cake with Orange Peel Glaze
Nutritional Info
- Servings Per Recipe: 16
- 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
View full nutritional breakdown of Armenian Orange Almond Cake with Orange Peel Glaze calories by ingredient
Introduction
Gluten-free and dairy-free, but full of great taste! This is an Armenian cake that will quickly become a new sweet staple for you and your family. It will become a tradition in your home if you give it a chance and I can tell you that even those who can eat gluten will thank you for it. You can bring it to parties and people will rave about it. It’s moist and the citrus taste is light and refreshing. Gluten-free and dairy-free, but full of great taste! This is an Armenian cake that will quickly become a new sweet staple for you and your family. It will become a tradition in your home if you give it a chance and I can tell you that even those who can eat gluten will thank you for it. You can bring it to parties and people will rave about it. It’s moist and the citrus taste is light and refreshing.Number of Servings: 16
Ingredients
-
2 large Oranges (preferably organic)
6 Eggs, separated
3/4 cup raw Honey
2 1/4 cup Almond Flour
1/2 tsp Sea Salt
1 cup Powdered Sugar
Tips
A pressure cooker can be used for cooking the oranges and will reduce cooking time to 1/2 hour.
Sugar can be used instead of honey. However, increase to 1 cup of sugar.
If almond flour is unavailable, you can make your own out of blanched almonds.
Directions
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.