smitten kitchen orange cake

2 1/3 cups (250 grams) ground almonds WRONG perhaps you meant 1 1/3? Oh and while I did boil the oranges, I’m curious (off to google) as to why you need to boil them. It reminds me of a snack cake you would have with afternoon tea:). So light and a huge hit with my Do you have any ideas for converting it to use with honeybell (somewhere between clementine and full-sized oranges with a lot of juice) oranges? Preheat your oven to 350 degrees F. Butter two 9-inch round cake pans, and line them with circles of parchment paper, then butter or coat with nonstick cooking spray. I bought a box of clementines, too early in the Christmas season and they were a tad bitter so I put the whole lot in a bowl, no water and microwaved them until they were soft. I made this last night, and I really really really wanted to douse it with a mixture of lemon juice, rose water and sugar water (a la middle eastern dessert) to give it more flavor. I have a question regarding ground almonds. My daughter made this cake for Christmas, nice. I wanted to try this so badly and was disappointed when I couldn’t find ground almonds (although where I am located at college the only place to shop is Walmart!) Am I overlooking some chemistry based reason for not experimenting with using raw citrus? I have ground the almonds into flour and it is not difficult. The same idea is used in this recipe. How I would love to go get some more. So I didn’t stumble upon your page today until almost EIGHT O’ CLOCK AT NIGHT, but I’m hoping you’ll wade down to the end of the comments to answer a question that’s been bugging me: When recipes ask you to line a springform pan, does that just mean the bottom, or also the sides? It was Divine!! Seriously, it’s awesome how just a few ingredients turn out to be such a fantastic looking (and I’m sure tasting) cake!! I used an immersion blender to chop the clementines. took about 42 minutes on 170°C Just wanted to add, for all the people looking for a nut subsitute, that my mum made this cake for her nut-allergic, citrus-allergic mother’s birthday using semolina and pureed, poached dried apricots, and it worked out great. Great cake. I actually made this a couple of years ago, and had completely forgotten about it. Janet: You should be able to buy other brands of almond meal cheaper online, although a more convenient option would be to buy blanched almonds in a grocery store (I think they run about $7/lb, but don’t quote me on that) and then just grind them up at home with a food processor. I made it with the honey and it turned out wonderfully. It came with a small food processor bowl and blade that have met all of my needs (well except for slicing veggies for gratins, etc. I have concluded that it doesn’t matter what kind of oranges you use. Do you think I could make this in a bundt pan? Blood Orange Olive Oil Loaf Cake with Yogurt Sauce. After 30 minutes, a tester came out clean. So for my recipe I substituted 1 3/4c. Thank you for the recipe : ). When I tasted it, I thought it was good, but not my favourite cake. Mine didn’t turn out very well, but I think it might’ve been that I had old clementines. Hi Deb! Moist, not-too-sweet, and a great gluten-free sugar-free treat! I made the cake this week (using the recipe from http://cathymerenda.com/2013/12/22/walter-mitty-clementine-cake/ , which refers back to Nigella) and we were somewhat disappointed. I hear it calling for the clementines on the table! I love your blog and have tried countless recipes I’ve found here. I can’t wait to have a piece tomorrow. I will probably make it every so often, and mess around with it (use hazelnuts, chocolate, etc.). Some years ago I wanted to make a hazelnut torte, nearly flourless, with lots of ground toasted hazelnuts. I love reading your blog — always something yummy!! Very moist. You make me laugh, Deb. No changes are needed at 5,000ft……….enjoy. (But I did get some spelt flour for your crackers — I made them twice with regular flour and they were great, so can’t wait to see how the spelt tastes!). I did give up some space and bought a “Classic Ostereizer” blender which is a two speed model – fast and insanely fast. Homemade almond meal: if you add the sugar to the almonds it will prevent them from becoming pasty-oily. Now I’m thinking a harder glaze might truly help give a little contrast, though I’d reduce the sugar in the cake itself. Jamie Oliver — probably because they work so well for Tea). Not bloody likely. Thought I’d send through a little tip on the Clementine cake. Pour the batter into the prepared pan and bake for about 50 minutes, or until a toothpick inserted in the center of the cake comes out clean. The edges did brown a lot, but it was almost like it’s own crust and tasted fine, so no one minded. OMG fantastic! try trader joe’s 4 the almonds love your blog! I bought the sweetened coconut because that was all they had at my store, but I’m glad I did because I think it offset a bit of the bitterness from the rinds. I replaced the eggs with a combination of banana, flax seed, commercial egg replacer, and water and I replaced the sugar with 1/2 cup of honey. It’s good… it’s just not cake like, it’s really wet and heavy. Required fields are marked *. My hubby’s cholesterol test just came back this week (higher than ever), but I WANT to make this cake!! After sampling a piece the wait staff fawned all over us with praise. Very tasty, would make great dense, muffin-y cupcakes! Make sure the clementines are COMPLETELY COOLED, room temperature or cooler. I love clementines, but I never think to bake with them. A couple things: can you substitute honey for sugar? Stacey, thank you so much for the agave hint! I especially love that there’s no flour in it so I can serve it to pretty much anyone! This will more than likely fill that niche. I think it’s mis-named, though, because it’s not cakey at all. Thanks! It didn’t take too much work, but I am sure it will work out fine :). I’m definitely going to try to make a no-refined-sugar version somehow this year. Thanks! It probably won’t have the same consistency as using the peels, but it’s definitely an option. I thought the ingredients list would be more involved. Then greased the paper top and sides again. December. My best friend sells produce and he gave me several last season. http://gregsfood.blogspot.com/2005/12/satsuma-cake_22.html. Thanks, I’m hoping I can try a modified version of the cake! Yay for metric measurements, Deb! Gluten free is a plus.

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