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Tunisian Style Sticky Orange Cake

THE CAKE

1 1/2 Cup, Almond ‘Flour’, Use Blender to Powderize Almonds into ‘Flour’, do this in small batches

1 Cup, Finest Bread Crumbs

1 Cup, Sugar

3 Teaspoon, Baking Powder

Zest of 3 Large, Seville Orange, Finest Chopped

Zest of 3 Large, Meyer Lemon, Finest Chopped

1 Cup, Slivered Toasted Almonds, This is in addition to Almond Flour

Dash of Nutmeg

In large mix bowl, combine the above ingredients until well incorporated

In another large mix bowl, whip together the following;

6 Large Eggs, room temp

1 1/3 Cup, Sunflower Oil

1/4 Cup, Clover Honey

After whipping the wet ingredients, add to the dry ingredients and mix together

Pepare a round 8″ spring form pan with Parchment Paper, both the bottom and the sides

Pour your batter into the pan

IMPORTANT DO NOT PREHEAT OVEN

Place the pan on center rake of the COLD oven, then turn oven on at 350 degrees

Bake for 1 hour or more, I had to put foil around the edges at the 1 hour mark to prevent them from burning. It took about 15 minutes more for the center to bake through.

Cool for 20 minutes or so, then remove Cake from pan and place on Cake Plate

 

THE GLAZE

The JUICE from the Oranges & Lemons you zested for the Cake

1/2 Cup, Clover Honey

The Zest & Juice, of 2 More Seville Oranges, Reserve 1 Tablespoon Zest for Decoration

2 or 3 Cinnamon Sticks

1/4 Teaspoon, Cardamom

FOR DECORATION;

1/4 Cup, Slivered Almonds, Toasted

1 Tablespoon, Orange Zest

In a heavy medium size kettle, on medium temp bring the above ingredients to the boil

At boil, lower temp so you have a strong simmer, stir frequently and cook until reduction of about 1/4 the original occurs, remove Cinnamon Sticks

 

Drizzle the Glaze over the Cake, and Decorate with Toasted Slivered Almonds and Orange Zest

 

Tunisian Style Sticky Orange Cake

Tunisian Style Sticky Orange Cake

 

Tunisian Style Sticky Orange Cake

Tunisian Style Sticky Orange Cake

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