Try this Orange and Almond Dessert Cake recipe, or contribute your own.
Suggest a better descriptionWash oranges, place in saucepan and cover with water. Simmer gantly for 2 hours ir until very tender. Cool slightly, halve the oranges and discard pips. Chop skin and pulp roughly the puree in a good processor. Beat the eggs until light coloured, add remaining ingredients and blend throughly. Pou into a buttered and floured tin [ about 22 CM] and bake in a preheated 190 degree C oven for about 1 hour or until cake is golden and just firm to the touch. Leave in the tin until quite cold. Serve with whipped cream. I like to either simmer orange rind shreds in a sugar syrup and serve a small pile of those beside the cake and decorate with candied peel, together with a few orange segments marinated in a little syrup and sometimes with a good dash of Grand Marnier. Pass the cream separately. NOTES : Based on a Spanish recipe, this dessert cake is very easily made. It can be made for Passover, but if so, the baking powder must be omitted and the eggs seperated. The whites are whipped stifly and folded in after the other ingredients are mixed.
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Serving Size: 1 Serving (244g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 358 | ||
Calories from Fat: 168 (47%) | ||
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Amt Per Serving | % DV | |
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Total Fat 18.6g | 25 % | |
Saturated Fat 5.8g | 29 % | |
Monounsaturated Fat 7.1g | ||
Polyunsanturated Fat 2.6g | ||
Cholesterol 793.1mg | 244 % | |
Sodium 398.7mg | 14 % | |
Potassium 251.8mg | 7 % | |
Total Carbohydrate 25g | 7 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 25g | ||
Protein 23.6g | 34 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 358
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