{"id":9583,"date":"2014-09-25T13:20:15","date_gmt":"2014-09-25T13:20:15","guid":{"rendered":"https:\/\/hadiaslebanesecuisine.com\/blog\/?p=9583"},"modified":"2024-11-14T22:24:20","modified_gmt":"2024-11-14T22:24:20","slug":"spanish-orange-and-almond-cake","status":"publish","type":"post","link":"https:\/\/hadiaslebanesecuisine.com\/blog\/spanish-orange-and-almond-cake\/","title":{"rendered":"Spanish Orange and Almond Cake"},"content":{"rendered":"

Spanish Orange and Almond Cake<\/h1>\n

Lately I was browsing the internet looking for flourless cake recipes, when I came across this fantastic recipe on The Reader\u2019s Digest Website. At first I was a bit hesitant of making and worried that the orange flavor may overpower the cake \u2013 since we are using two whole oranges including their skin. But still loved the concept and decided to give it a try. The cake turned out deliciously moist but lacking in overall a flavor. The second day I retested the cake one more time and added butter to the batter \u2026.and the end result was tasty \u2013 I won\u2019t claim that this is the best cake I\u2019ve ever made -but still very satisfying.<\/p>\n

So if you are looking for a flourless cake, keep this in mind. I even added some caramelized orange chips on top of the cake for a more fancy touch. I predict I will be making a lot in the future. Thank you Reader\u2019s Digest for such a great recipe!<\/p>\n

The last time I made the cake, I substituted coconut oil for butter, I so much loved the slight coconut flavor in the cake! So both butter and coconut oil will raise the cake to another level of flavor!<\/strong><\/em><\/p>\n

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Pin it now<\/a><\/strong><\/p>\n

Wash and pat dry the oranges. Cut into small cubes (including their skin), discarding any pips.<\/p>\n

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Place the orange cubes and the tablespoon of water in a saucepan over very low heat. Cover up and let it simmer for 30 minutes. Set aside and let it completely cool down.Placethe cooked oranges in a food processor andgive it a quick blitz. Or even use an immersion blender. Set aside.<\/p>\n

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Place the egg whites in a clean bowl of an electric mixer and beat on high speed until it turns foamy. Add only \u00bd cup of sugar and continue beating until soft peaks form.(Note that the cake features nobaking leaveners, so the egg whites are what cause the cake to rise.<\/p>\n

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Spanish Orange and Almond Cake<\/h2>\n\n