Boiling citrus fruits?!
At fool for food I found a recipe for gluten-free orange-almond cake. Luckily I can eat gluten. However it’s always good to know some good gluten-free recipes. But what made me really curious was that oranges were boiled for 2 hours and then blended (with the peel) before being added to the batter.
Of course I had to run immediately for doing the groceries to try this recipe myself. As I didn’t want to buy oranges from South Africa (too far away), I got tangerines and one lemon (from Spain…) to add a little bit more zing; I used 4 instead of 6 eggs and baked the batter in muffin tins.
They looked a bit wizen (is that the correct word?!) but the test-eaters liked the muffins as well as I did. They are a little bit bitter, so you probably won’t like them if you don’t like orange marmelade. The cake got very moist.
That’s how I made it:
Boil 4 tangerines and 1 lemon(Make sure that they’re organic products as you’ll eat the whole fruit) for about 2 hours in water. They become very soft and flabby. Cut them in halves and put away the seeds.
Grind 250 g of almonds – I toasted them (after grinding) a little bit in a skillet (don’t use oil) for enhancing the taste of the almonds.
Beat together in the blender 4 eggs and 250 g sugar.
Add the tangerines and the lemon, blend well.
Mix the almonds with 1 tsp of baking powder, add the egg-sugar-citrus-fruit mix, stir with a wooden spoon and fill in 12 muffin tins. Bake it for about 30 minutes in the preheated oven (175°C) until a toothpick comes out dry if you insert it.
Filed under: Recipes: Cake | 2 Comments
Tags: almonds, citrus fruit