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Orange and almond cake
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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Castagnaccio
Ingredients
Instructions
- Start by placing the raisins in a bowl of hot water one hour before you want to make the recipe. Pour the chestnut flour into a bowl, then add the water a little at a time, stirring constantly. The amount of water will depend on your flour.
- The dough should flow in a thick ribbon.
- Add 65g of pine nuts and reserve the rest for the top of the cake. Pour in a good portion of the drained raisins too, saving a few for the top.
- Cut a piece of parchment paper to the size of the mold, then pour in the olive oil. Spread it evenly with paper towels over the bottom and inner edge. Pour in all the dough.
- Sprinkle with remaining pine nuts and drained raisins. Garnish with a few rosemary leaves.
- Bake for 30 minutes at 175°C over static heat (also called traditional heat, but not revolving heat).
- Leave to cool completely before cutting into small slices.
Nutrition
Calories: 307kcalCarbohydrates: 12gProtein: 6gFat: 28gSaturated Fat: 2gSodium: 4mgPotassium: 98mgFiber: 4gSugar: 2gVitamin A: 5IUVitamin C: 2mgCalcium: 54mgIron: 2mg
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Portokalopita
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Semi-cooked with orange chocolate and walnuts
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Tried this recipe?Let us know how it was!
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