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Ricetta Orange Lemon Cake with Rosemary

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Oh, man - this is my type of cake: dense and intense. A dollop of whipped cream is all it needs... and a cup of coffee or tea.

I baked this cake and let the flavors develop overnight. The recipe called for boiling a whole orange and a whole lemon, but I roasted them in foil because I wanted a deeper citrus flavor. I also added a tablespoon of chopped fresh rosemary to the batter.... because I like the flavor of rosemary with lemon and orange olive oil cakes.

Here is the recipe that I used as a guideline
http://www.notonlypizza.com/2010/06/14/orange-lemon-cake//



Tempo Preparazione:
Tempo di cottura:
Porzioni: 8-12
Marcatori (Tags):

Ingredienti

Cost per serving $1.23 vedi dettagli
  • Ingredients:
  • 1 medium orange (organic, unpeeled)
  • 1 lemon (organic, unpeeled)
  • 1T chopped fresh rosemary (optional)
  • 6 oz. raw peeled almonds (I used 6oz of almond meal from Trader Joe's)
  • 1 cup unbleached all purpose flour (use cornmeal for gluten free)
  • 1 Tbs. baking powder
  • 4 extra large eggs
  • ½ tsp. sea salt
  • 1 ½ cups raw cane or granulated white sugar
  • 2/3 cup extra virgin olive oil
  • powdered sugar for decoration

Istruzioni

  1. Wash the lemon and orange, roll in foil and roast at 350° until soft - which can take 30-60 minutes. This can be done days before you make the cake, when something else is in the oven.
  2. Spread the almonds on a baking sheet, and bake until they look golden brown and smell like toasted almonds, about 10 to 15 minutes. Set them aside to cool. I used almond meal, so I spread it on a baking sheet, watched it carefully while it toasted and took it out when it was turning a golden brown.
  3. If you use whole almonds, wait until they are completely cool, and then grind them in a food processor using the pulse function until they reach a granulated sugar consistency. Set aside.
  4. Preheat your oven to 350 degrees F. Grease a 9-inch round springform pan with the olive oil.
  5. When cooled, cut the orange and lemon in half and discard the seeds. Discarding the pulp of the lemon is optional. I used a Meyer lemon, so it contributed to flavor without being bitter.
  6. Cut the orange (peel and pulp) and the lemon rind into big chunks, put them in the food processor and grind them until you almost reach a coarse paste consistency.
  7. Beat the eggs with salt for 5 minutes until foamy and light in color, gradually add the sugar and then the flour mixture.
  8. Add the citrus paste, almonds, and olive oil, and beat at low speed until well combined but don’t overwork the batter.
  9. Pour the cake batter into the springform pan, and bake for 50minites to 1 hour depending on the oven, or until a toothpick inserted in the center comes out clean.
  10. Cool the cake in its pan and then remove the rind. Sprinkle the cake with powdered sugar before serving.
  11. Keeps well at room temperature.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 79g
Recipe makes 8 servings
Calories 300  
Calories from Fat 213 71%
Total Fat 24.33g 30%
Saturated Fat 3.44g 14%
Trans Fat 0.0g  
Cholesterol 82mg 27%
Sodium 645mg 27%
Potassium 131mg 4%
Total Carbs 15.77g 4%
Dietary Fiber 1.9g 6%
Sugars 1.74g 1%
Protein 6.02g 10%
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Recensioni

  • Amos Miller
    This is a delicious - and a well-received - cake recipe, packed with flavor & the rosemary surprise. I personally enjoy toasted almonds rather than almond meal - just for the contrast in texture. The rosemary is not at all too much. In fact I rather like this with a 1/2 tsp very finely chopped rosemary and 1 Tbs of navel orange zest in a sugar frosting, the slices served with a small scoop of the finest gelato do lemone. Few flavors pair better than rosemary & lemon. Your recipe, sf, is an absolute winner, just as you present it. Let's see more!! Thanks.
    Ho cucinato/assaggiato questa ricetta!
    Questa è una variazione
    1 risposta
    • sf
      15 Febbraio 2013
      Thank you for your kind remarks, Amos... I like your variation suggestion and will try it soon.

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