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Gluten-free Persian orange and almond cake recipe

Photo: Gluten-free Persian orange and almond cake recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Gluten-free Persian orange and almond cake Recipe. Enjoy quick and easy Middle Eastern food recipes and learn how to make Gluten-free Persian orange and almond cake.

To Prep 0:15
To Cook 1:45
INGREDIENTS 12
DIFFICULTY CAPABLE COOKS
SERVINGS 8


 Ingredients

2 oranges
4 eggs
1 1/2 cups (315g) caster sugar
3 cups (300g) almond meal
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground cardamom
Mascarpone, to serve

Orange blossom syrup

1 orange
1/2 cup (100g) caster sugar
1/4 cup (60ml) water
1 teaspoon orange blossom water


Method

Step 1 Preheat oven to 160°C. Grease a 20cm round springform pan and line the base with baking paper. 

Step 2 Place oranges in a large saucepan; cover with cold water. Bring to the boil and cook for 15 minutes. Drain. Return to pan and cover with fresh cold water. Bring to the boil. Cook for a further 15 minutes. Drain and repeat once more or until very tender. Drain. Coarsely chop and discard any pips. 

Step 3 Place orange in a food processor; process until smooth. Use an electric mixer to whisk eggs and sugar until thick and pale. Add orange, almond meal, baking powder, cinnamon and cardamom; gently fold until just combined. Spoon into prepared pan; smooth the surface. Bake for 1 hour or until a skewer inserted into centre comes out clean. Set aside in pan to cool completely. 

Step 4 To make syrup, use a zester to remove rind from orange. Juice orange. Place the juice, sugar and water in a saucepan over low heat. Cook, stirring, for 5 minutes or until sugar dissolves and syrup thickens slightly. Remove from heat. Add orange blossom water and zest. Set aside to cool. 

Step 5 Drizzle the cake with syrup. Cut into wedges and serve with mascarpone. 

Nutrition

Energy 2111kJ
Fat saturated g
Fat Total 24.00g
Carbohydrate sugars g
Carbohydrate Total 58.00g
Dietary Fibre -
Protein 12.00g
Cholesterol -
Sodium 248.84mg

All nutrition values are per serve.

Notebook: - June 2010 , Page 148
Recipe by Sarah Hobbs

Photography by Ben Dearnley   


More from the Lebanese recipes kitchen:

Caramelised semolina with clotted cream (mafroukeh) recipe
Cinnamon and rosewater rice pudding with pomegranate syrup
Chocolate Mohallabiah
Turmeric and aniseed cake (sfouf)
Lebanese Sugared Donuts
Walnut, date & honey cake 


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