Orange and Almond Cake With Mascarpone Cream (flourless)

Recipe by FlemishMinx
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 3hrs
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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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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