← Back to Search Results
baking
Almond and Orange Cake

Photo by:
Comments: 0
 

Recipe

This cake does not need flour or butter, so it's great for people on restricted diets.

Yield: Makes 8 servings
Prep time: 10 Mins, Plus Cooling
Cooking time: 1 Hr

Ingredients

  • 7 oz (200g) carrots, peeled and sliced
  • 1 tbsp fresh orange juice, or orange- or almond-flavored liqueur
  • 4 large eggs, separated
  • ½ tsp pure vanilla extract
  • Grated zest of 1 orange
  • ¾ cup sugar
  • 1¼ cup almond flour (almond meal)
  • Confectioners sugar, for sifting (optional)

Special Equipment:

  • 8 in (20cm) round cake pan

Directions

1. Preheat the oven to 325°F (160°C). Butter an 8in (20cm) round cake pan and line the bottom with a round of parchment paper.

2. Cook the carrots in a little water about 15 minutes, or until very tender. Drain and purèe with the orange juice; you should have ½ cup of purèe.

3. Beat the egg yolks, vanilla, and orange zest in a large bowl with an electric mixer on high speed. Gradually add the sugar, mixing until it becomes very thick. Stir in the carrot purèe and almond flour.

4. In a clean, dry bowl, with clean beaters, beat the egg whites until stiff, then fold into the batter. Spread in the pan. Bake for 30 minutes or until a toothpick inserted into the center comes out clean.

5. Transfer to a wire rack and cool for 10 minutes. Invert onto the rack, peel off the paper, and cool completely. Sift confectioner's sugar over the top before serving, if desired.

Notes

Good with fresh fruit such as raspberries, blackberries, or blueberries and a spoonful of thick yogurt or whipped cream.


© 2008 Dorling Kindersley
 

Nutritional Information

Nutrients per serving (% daily value)

209kcal (10%)
30mg (3%)
2mg (4%)
244mcg RAE (8%)
244mg
26mg
5g
20g
1g
31g
106mg (35%)
52mg (2%)
1g (7%)
8g (12%)
1mg (4%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

the-bread-bible The Bread Bible
by Rose Levy Beranbaum
hot-sour-salty-sweet Hot, Sour, Salty, Sweet
by Jeffrey Alford, Naomi Duguid
cooking-for-friends Cooking for Friends
by Gordon Ramsay
the-asian-grandmothers-cookbook The Asian Grandmothers Cook...
by Patricia Tanumihardja
ham-an-obsession-with-the-hindquarter Ham: An Obsession with the ...
by Bruce Weinstein, Mark Scarbrough
mexican-everyday Mexican Everyday
by Rick Bayless
everyday-chinese-cooking Everyday Chinese Cooking
by Katie Chin, Leeann Chin
good-to-the-grain Good to the Grain
by Kim Boyce
rice Rice
by Bonnie Tandy Leblang, Joanne Lamb Hayes
salmon-a-cookbook Salmon: A Cookbook
by Diane Morgan
david-burkes-new-american-classics David Burke's New American ...
by David Burke, Judith Choate
new-american-table New American Table
by Marcus Samuelsson
Close_overlay

Thanks for signing up!

You'll receive an activation email in your inbox shortly. Don't forget to click that link and activate your new Cookstr.com account!

Already a member? Sign in here
Close_overlay

Sign up for Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?