Mini Flourless Orange And Almond Cakes Gluten Free Recipes

FLOURLESS ORANGE AND ALMOND CAKE

Flourless Orange and Almond Cake image

Make and share this Flourless Orange and Almond Cake recipe from Food.com.

Provided by Annisette

Categories Dessert

Time 1h45m

Yield 8 serving(s)

Number Of Ingredients 8

Ingredients

2 oranges, washed well to remove any sprays and waxes
1 1/2 cups ground almonds
1 cup superfine sugar or 1 cup caster sugar
1 teaspoon baking powder
1 teaspoon vanilla extract
1 teaspoon Cointreau liqueur
6 eggs, lightly beaten
confectioners' sugar, to dust (gluten-free if needed)

Steps:

Place the whole oranges in a large saucepan. Add enough water to cover them and place a small plate on top of the oranges to keep them submerged in the water.
Gradually bring the water to a boil, then reduce heat and allow them to simmer for 40 minutes, or until the oranges are very soft.
Preheat oven to 350F degrees.
Cut a piece piece of parchment paper to fit in the bottom of an 8 inch round cake pan. Lightly grease the cake pan and then place the parchment paper circle in the base.
Cut each of the oranges into quarters. Set aside to cool.
Remove any pips, and then place the oranges in the bowl of a food processor and blend until they form a very smooth pulp.
Add the ground almonds, sugar, baking powder, vanilla, and Cointreau. Process (pulse) until all of the ingredients are combined.
Add the egg and process again until just combined. Be careful not to overprocess.
Pour the orange mixture into the prepared cake pan and bake for 50 minutes, or until the cake is firm and leaves the side of the pan.
Allow to cool completely in the pan. Dust with confectioners' sugar to serve.

MINI FLOURLESS ORANGE AND ALMOND CAKES (GLUTEN-FREE)

Mini Flourless Orange and Almond Cakes (Gluten-Free) image

Easy to make and gluten-free too. You can use lemon or lime in place of the orange as variations if you wish. Sprinkle with icing sugar (confectioners sugar) if you dont want to add the icing for a pretty presentation. Recipe using Australian metric measures.

Provided by Jubes

Categories Dessert

Time 45m

Yield 24 mini cakes, 24 serving(s)

Number Of Ingredients 13

Ingredients

75 g unsalted butter, softened to room temperature
1/3 cup caster sugar (75 grams)
1 teaspoon orange zest, finely grated
1 egg
1/3 cup ground almonds (almond meal /40 grams)
1/3 cup desiccated coconut (30 grams)
1/4 cup fine polenta (cornmeal or 40 grams)
1/2 teaspoon baking powder (gluten-free if required)
1 1/2 tablespoons orange juice, freshly squeezed for best flavour
1 1/2 tablespoons buttermilk
1 cup icing sugar, sifted (160 grams or gluten-free if required)
1 tablespoon orange juice, freshly squeezed is best
orange zest, thin strips for decoration (optional)

Steps:

Preheat oven to 180°C Line 2 x 12 mini muffin pans with mini paper cases.
Using an electric mixer- beat together the butter, sugar and orange zest for 5 minutes, or until pale and fluffy.
Add the egg and beat until well combined.
In a seperate bowl- mix together the ground almonds/almond meal, coconut, polenta and baking powder.
Stir in the dry mix to the butter mixture and then add the orange juice and buttermilk. Stir well to combine.
Divide the mixture into the paper cases and smooth the surface of the mini cakes with the back of a spoon.
Bake approx 12 minutes or until the tops are firm when lightly toughed and a skewer inserted into the centre of a cake will come out clean.
Remove from the oven and cool in the pans for 5 minutes. Then transfer the cakes to a wire tray to cool- about 30 minutes.
To make the icing- place sifted icing sugar and orange juice in a bowl and beat with a wooden spoon until combined.
Spread a small spoonful of icing over each cake and decorate with orange zest if desired.

Nutrition Facts : Calories 74.3, Fat 3.8, SaturatedFat 2, Cholesterol 14.5, Sodium 15.8, Carbohydrate 9.9, Fiber 0.4, Sugar 8.3, Protein 0.8

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