Middle-Eastern Almond and Orange Cake with Orange Blossom Water Syrup

15 Sep

After a few months away from the blog…. I am back, hopefully on a regular basis and with fresh ideas to share with you.

As I spent a few months as a Chef at Cafe Pinson which is a gluten-free, dairy-free & vegetarian restaurant (with raw and vegan options…. ), I thought it would be great to start with a gluten-free recipe which is also one of my favorite deserts that I used to prepare in London.  

This cake is very smooth and rich in flavor as well as atypical…. Indeed, there is no butter, milk or oil… the texture comes from the boiled orange puree and the ground almonds. The syrup makes it easy to preserve for a few days and the optional chocolate layer will definitely make the difference….

7-Slices

INGREDIENTS FOR THE CAKE

  • 4 oranges washed
  • 375 g caster sugar
  • 575g almond powder
  • 9 eggs
  • 1 tbsp baking powder
  • 75 ml orange blossom water

INGREDIENTS FOR THE SYRUP

  • 225ml orange juice
  • Zest of 2 oranges cut into julienne
  • 225 g caster sugar
  • 75 ml orange blossom water

INGREDIENTS FOR THE YOGURT

  • Greek Yogurt
  • Homemade Orange Peel  cooked in the syrup

METHOD FOR THE CAKE

Place the oranges in a deep pan and cover them with water. Bring to the boil and cook with the
lid on for 30-40 minutes at least then remove them from the pan and let them cool down for another
20 minutes.
Cut them in halves and remove the seeds then place them in a food processor and add
the sugar. Process 30 seconds then add almonds, eggs, baking powder and 75ml of rose
water and process another 10 seconds.

1-Boiled Orange

Pour the mixture into a 30 cm spring form cake tin lined with baking paper and bake 60
minutes at 180º.
Let the cake cool in the tin.

2-Mix Cake

METHOD FOR THE SYRUP & PRESENTATION

Put all the ingredients except orange blossom water in a pan over a low heat and slowly bring to the
boil and simmer til syrupy. Remove from the heat and add the orange blossom water.
Pierce the cake with a skewer and pour the syrup on top of the cake.

3-Sirop

Serve each slice with a generous spoon of Greek Yogurt on which you will sprinkle the orange peel that you cooked with the syrup.

4-Result

5-Result with Choco Ganache

Gâteau Oriental à l’Orange et aux Amandes

& son Sirop de Fleur d’Oranger

INGREDIENTS

  • 4 oranges lavées
  • 375 g de sucre
  • 575g d’amandes en poudre
  • 9 oeufs
  • 1 cas de levure chimique
  • 75 ml de Fleur d’Oranger

INGREDIENTS POUR LE SIROP

  • 225ml de jus d’orange
  • Zest de 2 oranges en julienne
  • 225g de sucre
  • 75 ml de Fleur d’Oranger

INGREDIENTS POUR LE YAOURT

  • 1 pot de yaourt grec
  • des écorces d’orange confites ou du gingembre confit

METHODE POUR LE GÂTEAU

Recouvrir de papier sulfurisé la base d’un moule a fond amovible de 30 cm de diamètre et enduire les bords de beurre mou a l’aide d’un pinceau de cuisine de la base vers l’extérieur.
Prechauffer le four a 180°C.
Mettre les oranges dans une grande casserole et les recouvrir d’eau. Porter à ébullition
et cuire à couvert au moins 30-40 minutes. Laisser reposer 20 minutes.
Couper les oranges en 2, ôter les pépins et passer les oranges au blender jusqu’à obtention d’une purée. Ajouter le sucre et blender 30 secondes.
Transférer dans un saladier et ajouter les amandes, les oeufs, la levure et la fleur d’oranger.
Verser le mix dans le moule et cuire 1H jusqu’à ce que la lame d’un couteau sorte nette.

6-Sliced

2 Responses to “Middle-Eastern Almond and Orange Cake with Orange Blossom Water Syrup”

  1. Susan L. November 18, 2014 at 4:51 am #

    I do believe there’s an error in the English version of this recipe. It lists rose water rather than orange blossom water. However, this sounds really interesting and has my favorite mixed flavors…chocolate and orange! I will definitely need to mark this to try.

    • dthuret November 18, 2014 at 1:22 pm #

      thank you, indeed, I made a mistake but rose water might be worth trying as well…. just changed it.

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