Indulge in the vibrant flavors of Sicily with this irresistible Whole Orange Almond Cake – a low-carb delight that's as beautiful as it is delicious. Imagine a moist, tender cake bursting with the bright citrus notes of a whole orange, perfectly complemented by the rich, nutty depth of almonds. Forget dry, dense low-carb desserts; this recipe delivers on both flavor and texture, making it the perfect treat for any occasion, from an elegant afternoon tea to a satisfying end to a dinner party. The subtle sweetness and fragrant aroma will transport you to the sun-drenched shores of Italy.
This unique recipe utilizes the entire orange, incorporating both zest and juice for a truly authentic Sicilian experience. The almond flour base ensures a naturally gluten-free and low-carb treat, perfect for those following a ketogenic or low-carb diet. Ready to bake your own slice of Sicilian sunshine? Let's dive into the step-by-step instructions to create this stunning and flavorful Whole Orange Almond Cake.
Tools Needed
- Pot
- Food Processor
- Cake Tin
- Stand Mixer (optional)
- Baking Parchment
- Skewer
- Loaf Tin (optional)
Ingredients
- Whole Oranges
- Almonds (ground)
- Eggs
- Sugar (or Xylitol)
- Baking Powder
- Water
- Clove
- Juniper Berries
- Star Anise
- Flaked Almonds
- Blood Oranges (optional)
Step-by-Step Instructions
Step 1. Prepare the Oranges and Make the Orange Puree
- Boil water with cloves, juniper berries, and star anise. Gently poach whole oranges for one hour. Let them cool completely and refrigerate for about 30 minutes.
- Once cooled, cut the oranges, removing seeds and any pithy parts. Blend the oranges in a food processor until you achieve a puree (it can be slightly chunky).
Step 2. Prepare the Batter
- you can skip separating and use whole eggs).
- Beat the egg whites until stiff peaks form.
- Mix ground almonds and baking powder. Gently fold this into the egg yolk mixture, followed by the orange pulp.
- Gently fold in the whipped egg whites using a folding/cutting motion. Be careful not to deflate the egg whites.
Step 3. Bake the Cake
- Butter a cake tin and create a cartouche (circle of baking parchment) to fit the base. This ensures easy cake removal.
- Pour the batter into the prepared cake tin, smoothing the top. You can use any leftover batter for a smaller loaf cake.
- Decorate the top with blood orange slices and flaked almonds.
- Bake in a preheated oven at 170°C (340°F) for approximately 50-60 minutes, or until a skewer inserted into the center comes out clean. Cover with foil if the top browns too quickly.
Step 4. Cool and Serve
- Let the cake cool completely before unmolding.
Read more: Castagnaccio Recipe: Authentic Tuscan Gluten-Free Cake
Tips
- For extra flavor, add spices like cloves, juniper berries, and star anise to the poaching water.
- The orange puree can be slightly chunky. Don’t worry about making it perfectly smooth.
- Separating the eggs helps create a lighter cake, but it's optional.
Nutrition
- N/A
FAQs
1. Can I use regular flour instead of almond flour?
No, almond flour is essential for the low-carb and characteristic texture of this cake. Substituting will significantly alter the taste and consistency.
2. How can I store leftover cake?
Store the cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
3. Can I adjust the sweetness?
Yes, you can reduce the amount of sweetener by up to 25%, but keep in mind it might impact the overall texture and taste. Taste as you go and adjust to your preference.
This Sicilian Whole Orange Almond Cake is a testament to the magic of simple ingredients transformed into a decadent treat. Enjoy the delightful combination of citrus and almond, a perfect balance of flavors and textures that will leave you wanting more. Buon appetito!