CAKE OF ORANGE AND ALMONDS

The oranges of Kinnow are local for us. Its rinds, when they are cooked, come undone with enough facility. East is the type of orange with which I prefer to work when I do a good cake of orange and almond. It is an agreeable miscellany of sweet and sour that takes beautifully for the crumb of humid almond. To cut in clean and thin slices, I say thin because the cake can be quite heavy, and serve with little whipped cream beaten to soft peaks.

Kinnow Orange and Almond Cake

Of radiant yellow color, the color of the sun, this Kinnow orange cake is marvelously humid thanks to the almond flour and it is supported well, therefore he can bake it in advance and warm a portion lightly stronger.

The ingredients

Orange Kinnow 500g

Ground sugar 225g

Almond flour 190g

 Eggs 5

Baking powder 1 teaspoonful

To beat cream to serve

Instructions

Wash its oranges kinnow and add them to a pan full of water and accent that the oranges should boil cheerfully on slow fire for 2 hours without covering, refilling the water in the pan if it is necessary. At the end of 2 a.m., the oranges must be very soft and it must eliminate them carefully.

Accent that the oranges cool down, then cut them and remove the seeds that it could see. Place the remaining rinds, the fruits and the juices that have been liberated while it was trying to extract the seeds, in a mixing mill and puree until they are soft.

Preheat the stove to 180 degrees centigrade. Lubricate and mix a canister of 9 inches cake and extract the flour excess. Put this aside.

To beat 5 eggs in a bowl and to add the puree and to mix well. Add the sugar, the flour of almonds and the dust of baking and mix until flour streaks do not stay. You do not have to worry about mixing too much here.

Spill the mass in the prepared cake canister and spend it to the stove to bake in 45-50 minutes, or until, on having inserted a spike in the center of the cake, go out cleanly.

Once the cake is ready, allow it to cool in the canister before spending a knife for the rims and investing the canister to liberate the cake. Then turn it over on a source to serve.

To cut in thin tracks and to serve with little whipped cream in the side.

For the whipped cream, only to beat the cream when it is very cold and to stop beating in the stage of soft peaks. To serve.