Jamies Orange And Almond Torte Recipes

CLAUDIA RODEN'S ORANGE AND ALMOND CAKE

Claudia Roden's Orange and Almond Cake image

Moira Hodgson rooted this classic out of Claudia Roden's terrific cookbook, "Everything Tastes Better Outdoors," and brought it to The Times in 1987: a flourless orange and almond cake that goes beautifully with blueberries or peaches, and is the perfect thing to carry along on a picnic. Extremely moist, it consists of two seeded oranges (peel and all), ground almonds, sugar and eggs - and no flour. Baked in a hot oven, it will be done in just about an hour or so, longer if the orange pulp is extremely wet. Opening the oven door to check will not harm it.

Provided by Moira Hodgson

Categories cakes, times classics, dessert

Time 3h

Yield 10 servings

Number Of Ingredients 5

Ingredients

2 large oranges
6 eggs
1/2 pound ground almonds
1/2 pound sugar
1 teaspoon baking powder

Steps:

Wash the oranges and simmer them, unpeeled, in water to cover for 2 hours. Cool, cut them open and remove the seeds. Puree the oranges, including the peel, in a food processor.
Heat oven to 400 degrees. Beat the eggs in a food processor or large bowl. Add the remaining ingredients, including the orange puree, and mix thoroughly. Pour into a buttered and floured cake tin, with a removable base if possible.
Bake for 45 minutes to 1 hour, or until a knife inserted in the center comes out clean. Cool in the pan before turning out.

Nutrition Facts : @context http, Calories 274, UnsaturatedFat 11 grams, Carbohydrate 32 grams, Fat 14 grams, Fiber 4 grams, Protein 8 grams, SaturatedFat 2 grams, Sodium 73 milligrams, Sugar 27 grams, TransFat 0 grams

JAMIE'S ORANGE AND ALMOND TORTE

Jamie's Orange and Almond Torte image

Make and share this Jamie's Orange and Almond Torte recipe from Food.com.

Provided by Sackville

Categories Dessert

Time 45m

Yield 1 serving(s)

Number Of Ingredients 11

Ingredients

100 g butter
225 g superfine sugar
225 g ground almonds
1 teaspoon vanilla essence
3 eggs
2 medium oranges
225 g polenta
1 teaspoon baking powder
good pinch salt
creme fraiche, to taste
almond liqueur, to taste

Steps:

Preheat the oven to 190 C or 375 F.
Butter and flour a 9 inch springform cake tin.
Beat the butter until it becomes pale and soft.
Pour in the sugar and beat until light and creamy.
Stir in the almonds and vanilla.
Add the eggs one at a time, beating thoroughly before adding the next one.
Zest and juice the oranges and fold into the batter, along with polenta, baking powder and salt.
Spoon into the buttered cake tin.
Bake for 30-35 minutes or until golden brown.
Serve with creme fraiche and a drizzling of almond liqueur.

Nutrition Facts : Calories 3197.9, Fat 217.9, SaturatedFat 65.6, Cholesterol 848.2, Sodium 1227, Carbohydrate 254.2, Fiber 49.3, Sugar 41.6, Protein 88.3

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