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Orange Almond Cake

Orange Almond Cake

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Published by meyou02
Orange almond cake recipe without flour gluten free low starch diet. boiled oranges and lemons.
Orange almond cake recipe without flour gluten free low starch diet. boiled oranges and lemons.

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Categories:Types, Recipes/Menus
Published by: meyou02 on May 28, 2014
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05/28/2014

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I often find that when something is planted in the

garden, it either tends to flourish or otherwise it
almost seems to wither and shrivel up on the spot.
However, at least the plants that do seem to take off, give
me much pleasure, often for many years after they have
been planted. For example I have a most beautiful bush of
honeysuckle around the pool, which has a heavenly scent in
the summer time, and a rose bush that just seems to burst
with fragrant pink roses very soon after it has been pruned.
At the moment I have on display rampant sunflowers
planted by my eco warrior son Joe and his girlfriend Maria
while they came from England to stay with us for six months.
Recipes are similar to plants in a way in that sometimes you
try a recipe and then vow never to cook it again, and other
times you cook that recipe over and over again. I first came
across this rather unusual recipe at my friend Maggie's
house in England about three years ago. I had never
thought of Maggie as being particularly adventurous in the
kitchen, and had never suspected a domestic goddess
tendency lurking beneath her tough exterior.
I was very impressed when I tasted this cake and I was
amazed to find out that the recipe used the whole lemon
and orange, rinds and all. In fact, recently on Facebook I
have read quite a few articles that recommend eating the
rind of the lemon and oranges as well as the fruit itself in
order to keep away troublesome winter colds, so in that
respect this cake is one of the healthier varieties.
Also this cake is made out of nuts instead of flour which is
super for those on a gluten free diet. Incidentally, it has
virtually no fat in it although it does use 6 eggs and quite a
bit of sugar. Mind you after all the bad press that eggs have
been given in the past, they seem to be quite fashionable
again in the high protein diets.
Although Maggie promised to send me the recipe, she never
did in the end, so I only rediscovered this recipe about a
year ago in a copy of Fair Lady Magazine. During Joe's visit,
I ended up cooking it quite regularly as he really loved it.
He suffers from Ankylosing Spondylitis which is a debilitating
form of arthritis which seems to attack young men in their
twenties. It is one of those diseases which cannot really be
treated effectively with drugs and according to a website,
www.kickas.org/you can improve the condition through diet.
Basically the diet means that he can eat no starch, for
example potatoes, rice or flour. He has managed to keep
the worst symptoms of this condition at bay by following this
very strict diet.
This cake does take a little
while to make, and I call it
my Boredom Buster cake
as I like to make it while I
am doing something else
nearby such as marking school books. You
do have to boil the oranges for an hour and
a half but I find that this fills the kitchen with
an aromatic spicy fragrance that is very
uplifting. However, once this is done it is
quite quick to make the cake. In the winter it
is lovely with hot custard, but it also goes
very well with a dollop of Kefalos Crème
Fraîche or Greek Yoghurt.
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In the Kitchen
with Jacqueline Collins
Photo by Jasmine Collins
Photo by Jacqueline Collins
Photo by Jacqueline Collins
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1 small whole lemon
2 whole oranges
6 eggs
1tsp vanilla extract
2 star anise
5 cardamom pods
300 g caster sugar
200 g ground almonds
100 ground hazelnuts
1¼ tsp of baking powder
pinch salt
In the Kitchen
with Jacqueline Collins
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Wash oranges and lemon and put in small pot,
with cardamom and star anise and cover with
cold water. Bring to boil and simmer for 1 and
½ hours, topping up with water if needed.
If you have not managed to find ground
almonds and hazelnuts, you can put the whole
nuts in the blender and grind into a similar consistency to flour.
Take fruit out of the water, and leave to cool. Reserve cardamom pods;
open and remove seeds.
Turn oven on to 180 degrees. Grease a 23cm spring
form tin.
Quarter oranges and lemons and take out pips. Whiz up in blender with
cardamom seeds and blitz into a pulp. Remove from blender and put
in bowl.
Place eggs and vanilla into food mixer bowl and
whisk for one minute.
Add sugar and continue whisking till thick and pale.
Sift almonds, hazelnuts, baking powder and salt into
another bowl.
Fold in half the dry ingredients with half the pulp
mixture into the egg mixture, and stir to combine.
Then repeat with the remaining dry ingredients and
pulp.
Pour mixture into prepared tin. Bake for 50 minutes
or until inserted skewer comes out clean.
Allow to cool in the tin and then remove from tin and
dust with icing sugar.
Ingredients
Method
Orange and Lemon Boredom Buster Cake Orange and Boredom Buster Lemon Cake
Photo by Jasmine Collins
Photo by Jacqueline Collins

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