Tuesday, October 16, 2007

Bloody oath!


Salt & Pepper. Gin & Tonic. Bacon & Eggs. Sonny & Cher. Now add to that list Orange & Almonds.

Has there ever been a better pairing of flavours? Possibly, but it goes without saying that an orange & almond cake has classic written all over it. I was first convinced by the wonders of this pairing when fortiutously we had to make do with a gluten free orange & almond cake from Cornucopia bakery for our boss' birthday, as they had sold out of all their other cakes. Needless to say, the cake was a resounding hit with us gluten-tolerant lot in the lab and I walked away vowing to uncover the secrets of this cake. Well as it so happens, the orange & almond theme has been previously discussed by us at FFF here and here, but after recently spying some blood oranges at the markets, I decided to revisit this creation to test out how blood oranges worked on this simple yet uber tasty cake. I'm happy to report that blood oranges also work fabulously well with almonds to give it a slightly more adult flavour (a bit like raiding the Cointreau stocks...but in cake form)



The recipe is almost identical to the Stephanie Alexander one
Yossarian posted:


Ingredients

4 blood oranges
5 eggs
3/4 cup caster sugar
splash of vanilla extract
1 tsp plain flour
300 g ground almonds (about 2 cups worth)
pinch of baking powder


Method

Poach blood oranges for 1 hr. Cool and then pulverise in a food processor, ensuring that any pips have been removed. Whisk eggs, sugar and vanilla until smooth. Add to the processed oranges and mix well. Then add the dry ingredients, mix well and pour mixture into a greased cake tin*. Cook in a preheated oven at 170 C for 1 hr.




*I decorated the cake by topping it with flaked almonds and slices of blood orange that were poached in syrup, which was later poured over the cooked cake. The poached slices were drained and arranged on top of the cake mixture and then placed in the oven to bake.

Syrup

juice of 2 blood oranges
juice of 1 lemon

1 cup of water

1 cup caster sugar

1 cinnamon stick

2 tbs muscat or other sweet wine

Add to saucepan and simmer over stovetop until syrup thickens.

5 comments:

  1. "a bit like raiding the Cointreau stocks...but in cake form"

    That sounds like my kind of Saturday afternoon! :-D

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  2. I agree, having been priviliged enough to taste this wonderful creation- I agree.

    The syruped blood orange looks so delicious too!

    btw> I tried out a simple orange poppyseed cake a few days ago but substituted blood oranges instead... and who knew it also works!!! :) Didn't take any pics but might just try it out again!

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  3. This is absolutely stunning and I agree, fabulous combination!

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  4. ooh yum serenity, am v jealous of your lucky family. can't wait to try this for myself ;)

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  5. Cindy - Amen to that! My only lament was not fortifying the cake further with the good stuff, oh well next time :)

    M's nemesis - Aww thanks M, it was great having you and the olds here over the weekend. You must remember to make me the poppyseed cake version next time i'm in town!

    Truffle - Thanks so much! I don't know about stunning - i reckon your latest post on the pistachio and almond cake falls more so in that category! Yum!!!

    Jfox - ooh yeah hopefully next time i'm in town blood oranges will still be around so i can whip this up for you and elmo! Hope you had a lovely time at your bbq!

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