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Flourless Orange Ginger Cake Recipe

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This recipe for Flourless Orange Ginger Cake, by , is from The Chew Family Cooks, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lisa Cleath
Added: Monday, November 10, 2008

Category:
Category:

Ingredients:  
Ingredients:  
3 small oranges or 2 large oranges
6 eggs
1 C + 1 Tbsp sugar
2 1/3 C almond powder (a.k.a. powdered almonds or almond meal)
a thumb-sized knob of fresh ginger
1/4 C candied ginger
1 tsp of baking powder

For the frosting :
the zest and juice of a lemon
60 g thick sugar crystals or old-fashioned lumps of sugar or ordinary lumps of sugar, crushed.

For the chocolate edging:
5 oz. bittersweet chocolate, broken into bits if bar chocolate
2 tsp. orange zest
1 T butter
optional: 1/2 tsp. grated fresh ginger

Directions:
Directions:
Preheat the oven to 375°. Grease an 8-inch springform cake pan.

Clean and scrub the oranges well. Put them in a medium saucepan, and cover with water. Put the saucepan over medium heat, and simmer for two hours, adding a little hot water when the level gets too low (note : you may find the smell of whole oranges boiling very unpleasant, but it has nothing to do with the smell or taste of the finished product). Drain, and let cool. Cut in quarters and puree in the food processor.

Peel and chop the fresh ginger. Cut the candied ginger in small dice. In a large mixing bowl, beat the eggs with a fork. Whisk in the orange puree, the sugar, the almonds, the baking powder, the fresh ginger, until well blended. Fold in the bits of candied ginger.

Pour the batter in the cake pan, and bake for about an hour, until puffy and golden. Let cool for a few minutes on a rack, while you prepare the frosting. Run a knife around the cake to loosen it, and remove the sides of the pan.

Put the sugar crystals in a small bowl with the lemon juice and zest. Spoon this mixture evenly onto the top of the cake. Let cool completely before serving. It can be made a day ahead, wrapped in plastic and stored in the refrigerator.

Chocolate edging may be added after the cake has cooled. Microwave ingredients on high for 30 seconds in a bowl; stir well, and return to microwave for another 30 seconds if necessary to melt completely. Spoon mixture onto the edge of the cake and let solidify either at room temperature or in the refrigerator if in a hurry. May also be used to decorate the top surface of the cake.

Personal Notes:
Personal Notes:
This is a very VERY moist, very orange-y cake, and the ginger flavoring is not strong at all. Fabulous with the chocolate. The only time-consuming part is boiling the oranges, but I've taken to boiling and puréeing oranges and freezing the purée when I have extra oranges sitting around.

 

 

 

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