< PreviousFOOD GUIDES AND RECIPES 322 323 Flourless Baking Orange Cake serves 9 to 12 My assistant Nadine Hermann brought this lovely recipe from England to Polli Talu. Instead of almond flour, I use ground almonds. This gives the cake a more interesting texture and brings out the almond flavor even more. The orange zest and the orange juice sauce make this cake simply irresistible. The cake: 1¾ cups (420 ml) whole almonds 6 eggs, separated ½ cup (120 ml) maple syrup zest of 2½ oranges 1 pinch salt The sauce: juice of 3 oranges maple syrup 1 cinnamon stick 1 Preheat the oven to 350°F (175°C). Line the bottom of a medium (about 10 inches / 26 cm) springform pan with parchment paper and butter the sides. 2 In batches, grind the almonds in a small food processor. The texture should be varied: some fine particles (but not as fine as flour), some smallish pieces. 3 In a large bowl, beat the egg yolks until very light yellow. Stir in the maple syrup, almonds, orange zest and salt. 4 In a separate bowl, whip the egg whites into a stiff foam. Gently fold the egg whites into the egg yolk mixture. 5 Pour the dough into the pan and bake for 30 to 35 minutes. 6 Meanwhile, bring the juice, maple syrup to taste, and cinnamon to a boil. Simmer for 5 minutes. Remove from the heat and refrigerate to cool. 7 When the cake is ready, remove it from the pan and let it cool a bit. 8 Using a skewer, poke 16 small holes into the cake, distributing them evenly. Carefully pour a little less than ½ cup (100 ml) of the sauce into the holes. Serve the remaining sauce with the cake, garnished with strips of orange zest and berries. FOOD GUIDES AND RECIPES 322 323 Flourless Baking Orange Cake serves 9 to 12 My assistant Nadine Hermann brought this lovely recipe from England to Polli Talu. Instead of almond flour, I use ground almonds. This gives the cake a more interesting texture and brings out the almond flavor even more. The orange zest and the orange juice sauce make this cake simply irresistible. The cake: 1¾ cups (420 ml) whole almonds 6 eggs, separated ½ cup (120 ml) maple syrup zest of 2½ oranges 1 pinch salt The sauce: juice of 3 oranges maple syrup 1 cinnamon stick 1 Preheat the oven to 350°F (175°C). Line the bottom of a medium (about 10 inches / 26 cm) springform pan with parchment paper and butter the sides. 2 In batches, grind the almonds in a small food processor. The texture should be varied: some fine particles (but not as fine as flour), some smallish pieces. 3 In a large bowl, beat the egg yolks until very light yellow. Stir in the maple syrup, almonds, orange zest and salt. 4 In a separate bowl, whip the egg whites into a stiff foam. Gently fold the egg whites into the egg yolk mixture. 5 Pour the dough into the pan and bake for 30 to 35 minutes. 6 Meanwhile, bring the juice, maple syrup to taste, and cinnamon to a boil. Simmer for 5 minutes. Remove from the heat and refrigerate to cool. 7 When the cake is ready, remove it from the pan and let it cool a bit. 8 Using a skewer, poke 16 small holes into the cake, distributing them evenly. Carefully pour a little less than ½ cup (100 ml) of the sauce into the holes. Serve the remaining sauce with the cake, garnished with strips of orange zest and berries. Next >