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Alain Alaerts
Home-made : Shakshuka : tomatoes, onion, sweet potato, bell pepper, zucchini and on top eggs Feta and coriander
Susan Marsicano
Asparagus ravioli with black beans & shitaki mushrooms.
Torte Soffice di Arance and Mandole
Luisa Ghetti - Monday 25 January 2021
Soft cake with oranges and almonds
A few days ago I found this recipe in the newspaper La Repubblica, in a Coop advertisement. It immediately inspired me for the ingredients and for the not too large size. I followed the recipe to the letter, excluding only the fresh orange zest. I had a spectacular homemade orange marmalade made by my friend Stefania Milani.
INGREDIENTS
High hinged cake pan 22cm diameter
200g peeled almonds
170g flour 0
179g granulated sugar
150g peanut oil
220g fresh cream
3 eggs
1 pinch of salt
8g baking powder
90g orange jam
The peel of 1 untreated orange
icing sugar for the decoration
METHOD
Turn on the convection oven at 180 degrees and bring it to temperature.
Put the almonds in a blade mixer until they are reduced to flour. Beat the egg whites with the sugar and a pinch of salt, add the yolks and finish whipping. Blending slowly, add the oil then the cream.
Add the jam and the zestas.
With a spatula incorporate the flour with the baking powder, sifted. Then add the almond flour.
Pour into a mold with the bottom lined with baking paper and buttered sides. Put in the oven at 180 degrees and cook for 45 minutes. Before taking out the oven, test it with a toothpick to see if cooking is complete.
Once out of the oven, wait a quarter of an hour to remove from the oven and cool upside down on a rack. Once at room temperature, sprinkle with powdered sugar.
CONSIDERATIONS
Light, delicate and fragrant sweet. Great with orange marmalade but I'm sure it could be perfect using any other marmalade. It could be the right dessert to finish a jam or to use those we don't eat.
Published by Luvi on Monday, January 25, 2021