|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
DIFFICULTY CAPABLE COOKS
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
1/2 cup (100g) caster sugar
1/4 cup (60ml) water
1 teaspoon orange blossom water
Step 1 Preheat panggangan 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.
Fat saturated g
Fat Total 24.00g
Carbohydrate sugars g
Carbohydrate Total 58.00g
Dietary Fibre –
All nutrition values are per serve.
Notebook: – June 2010 , Page 148
Recipe by Sarah Hobbs
Photography by Ben Dearnley