Gâteau à l'orange et aux amandes
Ingredients
Pour un moule de 23cm :
Pour le gâteau
- 600 g orange cuite (cela fait à priori le total de 3 des 4 oranges ci-dessus)
- 170 g poudre d'amande
- 120 g sucre complet de canne
- 280 g œufs 5 gros œufs
- 70 g jus d'orange sanguine
- 55 g huile de coco
Ganache :
- 120 g chocolat noir
- 80 g crème liquide entière
Instructions
- Commencez tout d’abord par cuire trois oranges (2 de table et 1 sanguine) à l’eau bouillante pendant 1 heure. Vous pouvez mettre une couvercle pendant cette cuisson. Vous aurez donc une orange sanguine qui vous reste, que l’on pressera par la suite.
- Les oranges deviennent molles après ce traitement. Laissez-les tiédir hors de l’eau.
- Pendant ce temps (ou pendant la cuisson des oranges), faites cuire la poudre d’amande à 170°C pendant 16 minutes. Elle colore légèrement.
- Quand les oranges sont manipulables, coupez-les en morceaux et enlevez les pépins éventuels.
- Pesez-en 600g et mettez cette quantité dans un blender avec le sucre complet de canne et les œufs.
- Mixez le tout pour obtenir une sorte de crème onctueuse. Versez-la dans un récipient. Pressez la dernière orange sanguine. Versez-en 70g de jus dans la pâte.
- Versez également l’huile de coco fondue et la poudre d’amande.
- Mélangez bien puis versez dans un moule (ici un moule à charnière amovible), dont le fond est garni de papier sulfurisé. Vous pouvez aussi mettre un graisse sur le bord interne.
- Mettez à cuire à 175°C pendant 45 minutes sur chaleur statique (pas chaleur tournante).
- Laissez tiédir puis faites la ganache en faisant fondre ensemble au four à micro-ondes la crème et le chocolat noir coupé en morceaux. Mélangez bien puis versez sur le gâteau et secouez le tout pour aplanir au mieux. Vous pouvez aussi tapoter le moule sur le plan de travail pour bien égaliser.
- Laissez refroidir avant de mettre au frais au moins 4 heures avant de déguster. Il se mange bien frais.
Nutrition
My friend Gaëlle, a pianist by trade, is also a fine cook, and if you have my latest book “La cuisine de Bernard” published by Flammarion, you’ll find her recipe for salmon and tuna tataki. It’s not the first time she’s agreed to share one of her delights on my site. So a thousand thanks to Gaëlle for this delicious orange cake. Here, the orange is cooked, then blended whole with the peel (organic oranges are essential) and mixed with other ingredients, including almond powder previously roasted in the oven. Once baked and cooled, then topped with a chocolate icing/ganache, this cake has an incredible consistency and taste! A must-try!
For a 23cm cake:
- 2 organic table oranges (about 180g each)
- 2 organic blood oranges (same weight as the others)
For the cake
- 600g cooked orange (this is the total of 3 of the 4 oranges above)
- 170g almond powder
- 120g whole cane sugar
- 280g egg (about 5 large eggs)
- 70g blood orange juice
- 55g deodorized coconut oil (or not for “deodorized”, it’s up to you)
For the chocolate ganache :
- 120g dark chocolate
- 80g full cream
Start by cooking three oranges (2 table and 1 blood) in boiling water for 1 hour. You can put a lid on during cooking. You’ll be left with a blood orange, which can then be squeezed.
The oranges become soft after this treatment.
Let them cool out of the water.
Meanwhile (or while the oranges are cooking), bake the almond powder at 170°C for 16 minutes.
Slightly tinted.
When oranges can be handled, cut them into pieces and remove any seeds.
Weigh out 600g and place in a blender with the wholegrain cane sugar and eggs.
Blend to a creamy consistency. Pour into a container.
Squeeze the last blood orange.
Pour 70g of the juice into the dough.
Pour in the melted coconut oil and almond powder.
Mix well, then pour into a mold (in this case, a removable springform pan) lined with parchment paper. You can also apply grease to the inner edge.
Bake at 175°C for 45 minutes over static heat (not fan assisted).
Leave to cool, then make the ganache by melting the cream and chopped dark chocolate together in a microwave oven. Mix well, then pour over the cake and shake to smooth. You can also tap the mold on the work surface to even out the surface.
Leave to cool before chilling for at least 4 hours before serving. Eat well chilled.
Orange and almond cake
Ingredients
For a mould of 23cm :
For the cake
- 600 g baked orange (this makes a priori the total of 3 of the 4 oranges above)
- 170 g almond powder
- 120 g whole cane sugar
- 280 g eggs 5 large eggs
- 70 g blood orange juice
- 55 g coconut oil
Ganache:
- 120 g dark chocolate
- 80 g full-fat liquid cream
Instructions
- Start by cooking three oranges (2 table and 1 blood) in boiling water for 1 hour. You can put a lid on during cooking. You’ll be left with a blood orange, which can then be squeezed.
- Oranges become soft after this treatment. Let them cool out of the water.
- Meanwhile (or while the oranges are cooking), bake the almond powder at 170°C for 16 minutes. Slightly tinted.
- When oranges can be handled, cut them into pieces and remove any seeds.
- Weigh out 600g and place in a blender with the wholegrain cane sugar and eggs.
- Blend to a creamy consistency. Pour into a container. Squeeze the last blood orange. Pour 70g of the juice into the dough.
- Pour in the melted coconut oil and almond powder.
- Mix well, then pour into a mold (in this case, a removable springform pan) lined with parchment paper. You can also apply grease to the inner edge.
- Bake at 175°C for 45 minutes over static heat (not fan assisted).
- Leave to cool, then make the ganache by melting the cream and chopped dark chocolate together in a microwave oven. Mix well, then pour over the cake and shake to smooth. You can also tap the mold on the work surface to even out the surface.
- Leave to cool before chilling for at least 4 hours before serving. Eat well chilled.
