huile de coco – La cuisine de Bernard

A slice of layered cake with a glossy chocolate topping on a blue plate.

Orange and almond cake

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Prep Time 1 15

Cook Time 45

Type de plat Dessert

Servings people

Calories 448 kcal

Ingredients

For a mould of 23cm :

For the cake

600 g baked orange (this makes a priori the total of 3 of the 4 oranges above)
170 g almond powder
120 g whole cane sugar
280 g eggs 5 large eggs
70 g blood orange juice
55 g coconut oil

Ganache:

120 g dark chocolate
80 g full-fat liquid cream

Instructions

Start by cooking three oranges (2 table and 1 blood) in boiling water for 1 hour. You can put a lid on during cooking. You'll be left with a blood orange, which can then be squeezed.
Oranges become soft after this treatment. Let them cool out of the water.
Meanwhile (or while the oranges are cooking), bake the almond powder at 170°C for 16 minutes. Slightly tinted.
When oranges can be handled, cut them into pieces and remove any seeds.
Weigh out 600g and place in a blender with the wholegrain cane sugar and eggs.
Blend to a creamy consistency. Pour into a container. Squeeze the last blood orange. Pour 70g of the juice into the dough.
Pour in the melted coconut oil and almond powder.
Mix well, then pour into a mold (in this case, a removable springform pan) lined with parchment paper. You can also apply grease to the inner edge.
Bake at 175°C for 45 minutes over static heat (not fan assisted).
Leave to cool, then make the ganache by melting the cream and chopped dark chocolate together in a microwave oven. Mix well, then pour over the cake and shake to smooth. You can also tap the mold on the work surface to even out the surface.
Leave to cool before chilling for at least 4 hours before serving. Eat well chilled.

Nutrition

Calories: 448kcalCarbohydrates: 37gProtein: 11gFat: 31gSaturated Fat: 13gCholesterol: 142mgSodium: 56mgPotassium: 319mgFiber: 6gSugar: 27gVitamin A: 528IUVitamin C: 44mgCalcium: 113mgIron: 3mg

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