Moist, Gluten-Free Almond And Orange Cake Recipe

Simmer the oranges in water for two hours. 2. Drain and let them cool. 3. Grease and line a 20cm loose bottomed cake tin. 4. Whizz the oranges whole in a food processor (I mashed mine with a potato masher and, although not completely smooth, I thought this worked well and saved time and washing up. 5. Whisk 6 eggs in a bowl and fold in the other ingredients. 7. Bake for about an hour. The cake is cooked when you put a skewer into the middle of the cake and it comes out clean. 8. Leave the cake to cool before you take it out of the tin. 9. Place on a cooling tray to cool. 10. This moist cake needs no decoration, but you can serve it with creme fraiche, yoghurt, ice-cream or any topping of your choice. One of our circle of friends whips her cream with grated orange zest and cointreau. I originally got this recipe here, but thought I would post it up so you could all see and have a go at making them, please do…they are fantastic! I’ve made a couple of little changes to the recipe to suit what I have. 1. Pre-heat oven to 180 degrees Celcius. Line a texas muffin tin with large cupcake liners…this saved on cleaning up and since the muffins tend to stick, you don’t have to worry about using and fats to grease the tin. 2. Place Yoghurt, Egg White and Egg into a blender and give a quick whizz until it’s all combined. 3. Add all the other ingredients and whizz again until well combined…you might need to scrape the sides down with a spatula. 4. Pour evenly into the 6 muffin cups. 5. Bake for 25 minutes. 6. Let the muffins cool for a while in the tray, then transfer them to a wire rack if you have one. The tops get very brown, that’s ok, it doesn’t affect the taste. The finished muffins don’t turn out huge in the end, more like regular size, because they sink when they come out of the oven.

I shared my recipe of The perfect chocolate cake a few years back. Many readers gave so many rave reviews. I often bake this cake during birthday celebrations. Sometimes my relatives order this cake but I avoid baking for profit. I bake out of love. This time around, let me share another version. Chef Christine ‘Kittin’ Zenarosa from the Cookbook Kitchen gave a truly exceptional baking demonstration at The Maya Kitchen for her Moist Chocolate cake. 1. In a bowl, mix unsweetened cocoa with boiling water; mix with wire whisk until smooth. Set aside and cool completely. 2. Sift all dry ingredients together, except the sugar. 3. In a large bowl of mixer, using paddle attachment, beat butter, sugar, eggs, & vanilla until light and fluffy. 4. At a low speed, beat in flour mixture and liquid cocoa mixture alternately, ending with flour mixture. 5. Pour equally into three 9-inch round pans. 6. Bake in 350°F / 177°C oven for 25-30 minutes. 7. Mix all choco icing ingredients in a saucepan and bring to a boil. Pour hot icing immediately to cover cake.

Meanwhile combine the remaining 1/2 cup white sugar and 1/2 cup lemon juice in a small saucepan, cooking over low heat until the sugar dissolves. Remove cakes and set over wire rack on a baking sheet (best to sit upside down on rack, so the syrup is spooned onto the bottom of the cakes - it absorbs better). Pour syrup on warm cake (not hot) then allow cakes to cool completely. Turn over on your serving platter. For the glaze, combine powdered sugar and lemon juice in a small bowl and mix with a whisk until smooth. Pour over the tops of the cooled cakes and let drizzle down the center. Garnish with lemon slices. To make frosting: In large bowl, beat confectioners' sugar, 1/2 cup butter, 2 tablespoons lemon juice and 1 teaspoon lemon zest until smooth. Beat in milk, and increase speed and continue to beat until light and fluffy. This is my favorite Carrot Cake Recipe. It is full of flavor and moist without being mushy. Grate the carrots in the largest setting of the grater. Pair this cake with Cream Cheese Frosting recipe and you will find it hard not to have another slice. 1. 1Preheat oven to 325°F. Prepare two 9” pans or one 12” cake pan or one 9”x 13” sheet pan by lining with parchment or wax paper. 2. 2Mix together in a bowl together flour,baking soda, baking powder, salt, cinnamon and nutmeg. 3. 3In a bigger bowl, whisk together eggs, oil, sugars, and vanilla for about minute or so. 4. 4Add the dry ingredients to the wet mixture and mix for about 2 minutes more. 5. 5Add the grated carrots. Then add nuts and raisins if desired. 6. 6Pour batter in prepared cake pans and bake for approx. 45 to 50 minutes. Test for doneness by inserting a skewer, it should be dry when taken out. Cool then fill and frost with cream cheese frosting. Garnish with more nuts. 7. 7To make the cream cheese frosting: a bowl beat together cream cheese and butter until creamy. Add in icing sugar and beat for a minute. Add vanilla. Scrape down the sides of the bowl and beat for another minute.

• Pour the batter into the cake pans and bake for 25-35 minutes (2 9-inch cake pans) or for 45-55 minutes (11-inch pan). Prepare the chocolate buttercream frosting according to the instructions on my chocolate buttercream page. • Level each layer or cut the cake into two layers if you bake one larger cake. One tip: if you baked one cake (like I did), and it peaked, cut off the uneven top, use that as your bottom layer, and the nice flat bottom layer as your top one. • I suggest making the cake a little wet with strong sweet tea, since if you choose to use the chocolate buttercream frosting, you will have to store the cake in a fridge. The cake hardens when stored cool, so the tea will make it softer and moister. • Smear some of the buttercream frosting on the bottom layer. • Cover it with the second layer and frost the top and sides. • Decorate as you like. • I also suggest to not going overboard with the frosting, since then you will only taste the icing. This cake is usually has a tender and moist aided by the use of oil, instead of butter. I’d rather to take the easier step than the hard one by melted the butter first and just add it to the mixture. Beside, this cake is also fits with the bill. But if you want u can also use butter instead of oil feel free to do that. No need mixer to have the goo result of the batter. You just need of two bowls, it’s one for the wet ingredients and another one is for the dry ingredients. And you also just need to mix and stir it together and you are done, so simple huh, For sure this cake recipe is a lot easier that you make any cake at your home. And the making of this cake is also pretty much the same with the carrot cake, especially when we filled and frosted the cake with some icing such as whipped cream or cream cheese.

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