Almond, Orange & Saffron Cake

East Coast Eats, Sweets | April 2, 2017 | By travelynneats

I love contrast. Light, dark, bitter, sweet, soft, strong, black, white, whisper, loud, cause, effect, beginning, end. Sometimes it’s not enough to luxuriate in the gray area; you have to stretch your arms wide and reach out to the fringes. You know, pull the ends together to a point of juxtaposition… Maybe that’s this cake for me. Bright, dark, nutty, deep, citrus spark, spicy, intense, playful.

Besides the delightful contrast in flavors, there is much to love about this cake. It’s a gluten-free sweet, under 10 ingredients, and surprisingly easy to make! If you’re wanting something different, don’t wait.

Sublime upon sublime scarcely presents a contrast, and we need a little rest from everything, even the beautiful.

~ Victor Hugo

Almond, Orange & Saffron Cake

2017-04-02 14:17:42

Serves 8

Moist, light, bittersweet orange mixed with spicy notes and subtle almond flavors. This cake is gluten free, delicious, and sure to catch your guest's attention.

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Prep Time

15 min

Cook Time

50 min

Total Time

1 hr 5 min

Prep Time

15 min

Cook Time

50 min

Total Time

1 hr 5 min

Nutrition Facts

Serving Size

135g

Servings

Amount Per Serving

Calories 386

Calories from Fat 188

% Daily Value *

Total Fat 22g

34%

Saturated Fat 3g

13%

Trans Fat 0g

Polyunsaturated Fat 5g

Monounsaturated Fat 13g

Cholesterol 117mg

39%

Sodium 49mg

Total Carbohydrates 39g

13%

Dietary Fiber 5g

19%

Sugars 32g

Protein 12g

Vitamin A

Vitamin C

29%

Calcium

14%

Iron

11%

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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Ingredients

2 medium oranges, chopped (including peel)
5 eggs, separated
Pinch of ground cardamom
Pinch of saffron threads
1/4 cup milk (or unsweetened original almond milk), for soaking saffron threads
1 cup superfine sugar
2 cups ground raw almonds (grind to a flour consistency in a food processor)
2 tablespoons sliced or finely chopped raw almonds
2 tablespoons powdered sugar

Instructions

Preheat oven to 350 degrees F. Line the base and sides of a 9-inch cake pan with parchment paper.
Warm the milk (or almond milk) for 30 seconds in the microwave in a small bowl. Remove the milk from the microwave and place a small pinch (5-6) of saffron threads in the warm milk. Soak the threads in the milk for 30 minutes.
While the saffron is soaking, heat the chopped oranges in a pan over low heat with 1 tablespoon of water. Cover and cook with a gentle simmer for 30 minutes, until the oranges are soft and the liquid has evaporated. Remove the pan from the heat and let cool. When cool, finely chop the oranges in a food processor.
Whisk the egg whites in a clean, dry bowl until soft peaks form. Gradually stir in the superfine sugar and continue to whisk for 1 minute.
In a separate bowl, whisk the egg yolks together with the remaining superfine sugar for 2-3 minutes. Whisk in the oranges and then fold in the ground almonds, ground cardamom, and saffron (with the soaking milk). With a large metal spoon, fold in spoonfuls of egg whites until everything is well combined.
Pour the mixture into the prepared cake pan, sprinkle with sliced or chopped almonds and bake in the oven for 50-55 minutes (or until golden brown). Check every 20 minutes while baking.
Let the cake cool in the pan before turning out and dusting with powdered sugar.
Store in an airtight container for 3 days.

By Amandip Uppal

Adapted from My Indian Cookbook

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calories

386

fat

22g

protein

12g

carbs

39g

Adapted from My Indian Cookbook