Hairy Bikers Orange and Almond Cake is made from whole pureed oranges, ground almonds, sugar, eggs, and baking powder. It serves 10 and takes about 2.5 hours to make, including preparation, simmering the oranges, and baking. Perfect for a gluten-free treat.
More Hairy Bikers Recipe:
🧡 Why You’ll Love This Orange And Almond Cake Recipe:
- Naturally Gluten-Free: Made with ground almonds instead of flour, this cake is perfect for those following a gluten-free diet without sacrificing taste or texture.
- Moist and Flavorful: The use of whole pureed oranges, including the peel, gives this cake an incredibly moist texture and a deep, vibrant orange flavor that’s both fresh and tangy.
- No Artificial Flavors: There are no artificial flavors or preservatives, just natural sweetness and flavor from real oranges and almonds.
- Healthier Option: Compared to traditional cake recipes, this Orange and Almond Cake is lower in carbohydrates and higher in protein and healthy fats, thanks to the almonds.
- Unique Texture: The ground almonds provide a delightful texture that’s somewhere between a cake and a torte, offering a unique eating experience.
- Rich in Flavor: The combination of almond and orange flavors is both rich and refreshing, providing a satisfying complexity that keeps you coming back for more.
❓ What Is Hairy Bikers Orange And Almond Cake Recipe?
Hairy Bikers Orange and Almond Cake recipe features boiled and pureed oranges mixed with ground almonds, sugar, eggs, and baking powder, baked into a moist, gluten-free cake. It’s a simple yet flavorful dessert that’s perfect for various occasions.
🍊 Hairy Bikers Orange And Almond Cake Ingredients
- 2 large oranges
- 6eggs
- ½pound ground almonds
- ½pound sugar
- 1teaspoon baking powder
🥮 How To Make Hairy Bikers Orange And Almond Cake
- Wash the oranges and place them in a pot. Cover with water and bring to a boil. Reduce heat and simmer for about 2 hours until the oranges are soft.
- Once done, remove the oranges from the water and allow them to cool. Once cooled, cut them open, remove any seeds, and puree the whole oranges (skin and all) in a blender or food processor.
- Preheat your oven to 375°F (190°C). Grease and line a 9-inch (23 cm) springform pan with parchment paper to prevent sticking.
- In a medium bowl, combine the ground almonds, sugar, and baking powder. Mix well to distribute the baking powder evenly.
- In a large mixing bowl, beat the eggs until they are fluffy and pale in color. This can take about 5-7 minutes with an electric mixer on high speed.
- Gradually add the almond-sugar mixture to the beaten eggs, folding gently with a spatula to keep as much air in the mixture as possible.
- Fold the orange puree into the egg and almond mixture until just combined, being careful not to deflate the mixture too much.
- Pour the batter into the prepared springform pan. Smooth the top with a spatula and place in the preheated oven. Bake for about 50-60 minutes, or until a skewer inserted into the center of the cake comes out clean.
- Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes. Then, carefully remove the sides of the springform pan and allow the cake to cool completely on a wire rack.
💭 Recipe Tips:
- Simmering Oranges: Keep the water at a gentle simmer to ensure the oranges soften evenly without breaking apart. This process also helps reduce the bitterness of the peel.
- Pureeing Oranges: Make sure to cool the oranges completely before pureeing to prevent steam build-up in your blender or food processor. A smooth puree is key for an even texture in your cake.
- Egg Whipping: Achieving a fluffy texture with the eggs is crucial as it introduces air into the batter, giving the cake a lighter texture. Make sure the eggs are at room temperature to whip up nicely.
- Folding Technique: Use a wide spatula and a gentle hand when folding the dry ingredients and orange puree into the eggs to maintain the airiness of the batter.
- Testing for Doneness: Because this cake is very moist, it may be difficult to judge when it’s done. Look for the cake to pull away slightly from the sides of the pan in addition to the skewer test.
☕ What To Serve With Orange And Almond Cake?
Serve the Orange and Almond Cake with whipped cream or Greek yogurt for a creamy contrast, fresh berries for a fruity touch, a drizzle of honey or chocolate sauce for extra sweetness, or a side of espresso to complement its rich flavors.
🎚 How To Store Leftovers Orange And Almond Cake?
- Refrigerator: Wrap Leftovers Orange And Almond Cake tightly in plastic wrap or place in an airtight container and store in the refrigerator for up to 5 days.
- Freezer: For longer storage wrap Leftovers Orange And Almond Cake securely in plastic wrap, then aluminum foil and freeze for up to 3 months. Thaw overnight in the refrigerator before serving.
🥵 How To Reheat Leftovers Orange And Almond Cake?
- In The Microwave: Place a slice Leftovers Orange And Almond Cake on a microwave-safe plate and heat for about 20-30 seconds or until just warm.
- Oven: Preheat your oven to 350°F (175°C) wrap Leftovers Orange And Almond Cakeor slices in aluminum foil to prevent drying out and heat for about 10 minutes or until warmed through.
FAQ’S:
Can I use oranges with thick skins for this Orange And Almond Cake?
Yes, you can use oranges with thick skins the boiling process softens the skins and reduces bitterness, ensuring a smooth puree that integrates well into the cake batter, enhancing the flavor depth.
How do I know when Orange And Almond Cake is fully baked?
The Orange And Almond Cake is done when it’s golden and firm to the touch, and a skewer inserted into the center comes out clean. If the skewer has wet batter on it, bake the cake for a few more minutes and test again.
Why did my Orange And Almond Cake sink in the middle?
Orange And Almond Cake often sink if they’re underbaked or if the oven door is opened too early in the baking process. Make sure to test the cake for doneness before removing it from the oven and try to keep the oven door closed while it bakes.
How can I ensure Orange And Almond Cake doesn’t stick to the pan?
To prevent sticking, thoroughly grease your pan and line the bottom with parchment paper. A springform pan is recommended for easy removal, but if you’re using a regular pan, running a knife around the edge before attempting to remove the cake can help.
Is Orange And Almond Cake gluten-free?
Yes, this Orange and Almond Cake is naturally gluten-free, as it uses ground almonds instead of flour, making it a great dessert option for those with gluten sensitivities or celiac disease.
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Hairy Bikers Orange And Almond Cake Nutrition Facts
- Calories: 268 cal
- Carbohydrates: 32g
- Protein: 8g
- Fat: 14g
- Saturated Fat: 2g
- Cholesterol: 82mg
- Sodium: 32mg
- Potassium: 173mg
- Fiber: 4g
- Sugar: 26g
- Vitamin A: 231
- Vitamin C: 27mg
- Calcium: 104mg
- Iron: 1mg
Hairy Bikers Orange And Almond Cake
Description
Hairy Bikers Orange and Almond Cake is made from whole pureed oranges, ground almonds, sugar, eggs, and baking powder. It serves 10 and takes about 2.5 hours to make, including preparation, simmering the oranges, and baking. Perfect for a gluten-free treat.
Ingredients
Instructions
- Wash the oranges and place them in a pot. Cover with water and bring to a boil. Reduce heat and simmer for about 2 hours until the oranges are soft.
- Once done, remove the oranges from the water and allow them to cool. Once cooled, cut them open, remove any seeds, and puree the whole oranges (skin and all) in a blender or food processor.
- Preheat your oven to 375°F (190°C). Grease and line a 9-inch (23 cm) springform pan with parchment paper to prevent sticking.
- In a medium bowl, combine the ground almonds, sugar, and baking powder. Mix well to distribute the baking powder evenly.
- In a large mixing bowl, beat the eggs until they are fluffy and pale in color. This can take about 5-7 minutes with an electric mixer on high speed.
- Gradually add the almond-sugar mixture to the beaten eggs, folding gently with a spatula to keep as much air in the mixture as possible.
- Fold the orange puree into the egg and almond mixture until just combined, being careful not to deflate the mixture too much.
- Pour the batter into the prepared springform pan. Smooth the top with a spatula and place in the preheated oven. Bake for about 50-60 minutes, or until a skewer inserted into the center of the cake comes out clean.
- Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes. Then, carefully remove the sides of the springform pan and allow the cake to cool completely on a wire rack.
Notes
- Simmering Oranges: Keep the water at a gentle simmer to ensure the oranges soften evenly without breaking apart. This process also helps reduce the bitterness of the peel.
- Pureeing Oranges: Make sure to cool the oranges completely before pureeing to prevent steam build-up in your blender or food processor. A smooth puree is key for an even texture in your cake.
- Egg Whipping: Achieving a fluffy texture with the eggs is crucial as it introduces air into the batter, giving the cake a lighter texture. Make sure the eggs are at room temperature to whip up nicely.
- Folding Technique: Use a wide spatula and a gentle hand when folding the dry ingredients and orange puree into the eggs to maintain the airiness of the batter.
- Testing for Doneness: Because this cake is very moist, it may be difficult to judge when it’s done. Look for the cake to pull away slightly from the sides of the pan in addition to the skewer test.