Orange and Almond Cake With Mascarpone Cream (flourless)
"Try this one when you are looking for something a bit unusual and out of the ordinary. A recipe by British chef Antony Worrall Thompson which I saw prepared on a BBC cooking program. I was intrigued by boiling then using the oranges whole, but admit that it makes for a well-flavored cake. I love the mascarpone cream as well because I cannot eat whipped cream but the mascarpone gives me very nearly the same mouth feel, and I find it delicious ! Preparation time includes the time to boil the oranges, but remember to PLAN in ADVANCE! As for the vanilla sugar, there are several recipes here on 'Zaar if you are unable to buy this at your local grocery."
- Ready In:
- 3hrs
- Ingredients:
- 8
- Serves:
-
8
ingredients
-
FOR THE CAKE
- 2 large oranges
- 200 g sugar
- 200 g ground almonds
- 1⁄2 teaspoon baking powder
- 6 eggs
- 1⁄2 lemon, juice only
-
FOR THE MASCARPONE CREAM
- 250 g mascarpone
- 2 tablespoons vanilla sugar
directions
-
FOR THE CAKE:
- Place the whole oranges in a pan and cover with cold water.
- Bring to the boil, then turn down the heat and simmer for two hours.
- Check periodically that they don't boil dry and add water if needed.
- Remove from the heat and allow to cool.
- Preheat the oven to 200°C Grease and line with baking paper (including sides) a 20 cm (8 inch) springform pan.
- Remove the oranges from the water; cut in half and remove any pips.
- In a bowl, combine the sugar, ground almonds, and baking powder until well mixed.
- Place the oranges in a food processor, skin and all, along with the lemon juice, and puree till the oranges are well broken down.
- To the food processor, add half of the eggs and half of the almond/sugar mixture; process until well combined.
- Add the remaining three eggs and the remaining almond mixture and process till thoroughly combined, scraping sides of bowl, as necessary.
- Transfer batter to the springform pan and bake for 45 minutes.
- Let cake cool before serving, and serve with a generous dollop of the mascarpone cream.
-
FOR THE MASCARPONE CREAM:
- Transfer the mascarpone to a bowl, and soften with a spatula until smooth.
- Add the vanilla sugar and incorporate completely.
- It is now ready to serve!
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Reviews
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You have to love the strong taste of orange before you would like this dessert....and if you serve it, realize that not all your guests are going to like it. We had 10 people at our table. Some absolutely loved it....others found that the tatste was way too strong. I didn't care for the finish product of the marscarpone cream, so I added 3/4 cup of whipping cream and beat it with my mixer until it was smooth and enjoyed my version alot better. But even after saying that, I found that the delicate marscarpone cream flavor got lost on this very intense dessert. My DH loved this recipe, and would have given it a 4 star rating, but infortunately, I was one of the people who found this way too strong! Sorry, I probably would not make this one again! -
Just been told I have to avoid wheat and dairy, so wanted a special dessert for the weekend, and found this one. Lovely result, but I found it took a little longe rin the oven - maybe I had set the temp wrongly! Very easy recipe to follow. The mascarpone cream added a lovely touch - even though I could not have any!!! My guests were very impressed and I will use this recipe a lot. Many thanks!! Tricia in Oz -
This recipe is one of my faviourites, its so moist and tastess devine! it is so easy to make, i was given a recipe similar to this a little while ago andlost it, i am so excited to have it back! i -
I saw a similar recipe on TV ( British program) last year- Was so taken up with it , made it the same afternoon and it was just great- Then I lost the recipe so did a search and found this one on recipezaar! The only difference was the amount oif oranges, the other one said 4 and there was no cream but the recipe is the same and I knnow the taqste will be the same -- BTW I used cashew nuts instead if almondsand it was just great
RECIPE SUBMITTED BY
FlemishMinx
Belgium
I am an American married to a Belgian, and have lived in Belgium since December 1999. Cooking is my major hobby. I'm also an avid reader, but I have difficulty finding the time. I love to travel. Since moving to Europe I've been lucky enough to have had the opportunity to go a couple of times per year to Paris, as well as having visited London, Rome, Florence, Naples, Amsterdam, and of course Brussels and Antwerp. I've seen at least parts of most regions of France, as well as parts of Germany, Austria, a great deal of Switzerland, Slovenia, Croatia, Luxembourg, and Monaco. I'm absolutely in love with the Bay of Naples and Sorrento coast areas of Italy, which my husband and I recently re-visited on a trip that included Rome, Puglia, Umbria and Marche. I'm still looking forward to Ireland, Spain, Portugal, the Czech Republic . . . the list is too long ! One of the bonuses of travel is getting to taste the local cuisine, and afterward trying to figure out how to duplicate it at home.
I think cooking is one of the nicest things a person can do for someone they love (including themself!)
I had to submit a picture with me and my cat, Sophie, as she insists on sitting in my lap when I'm sitting at the computer. If you are wondering what all that stuff hanging on the wall behind us in the photo is, it is just a small part of my husband's military medal collection. He was appalled by my posting this picture-- Our study is the messiest room in our house (thank god!)
