Lyn loves gluten free me I can take it or leave it although I now notice how the gluten effects me.
I still think most gluten free bread is dry and crumbly, like saw dust was how the man sitting beside me at the class described it. We both got the disapproving look from his wife and probably mine beside me.
Anyway at the class they made this which turned Lyn on, I finished half and gave the rest to her it was good but I’m not much of a desert person.
Fantastic, flavorful dishes that just happen to be gluten free.
- Thai Beef Salad with Grilled Sirloin Steak, Chinese Cabbage, Red Peppers and Cilantro
- Marinated Pork Tenderloin in Maple Tamari Sauce Served with Steamed Rice
- Marinated Grilled Summer Veggies
- Orange Almond Cake with Fresh Oranges in Toffee Syrup
Orange Almond Cake with Fresh Oranges in Toffee Syrup – Stonewall Kitchen
- 2 large navel oranges, washed
- 5 eggs
- 1-1/4 cups superfine sugar
- 2-1/2 cups ground almonds
- 1 tsp. baking powder
- Confectioners sugar to serve- Did you know that in bakeries the baker will call out for 10X when they need this type of sugar.
Variations: 1 Tbsp. poppy seed, substitute 3 medium mandarins for the oranges
Preheat oven to 325
Grease and line (with parchment paper) the base of eights small heart shaped pans or one 9 inch springform. – good place to pick up spring forms pans are at yard sales everyone buys these with high hopes uses a few time then sells at their yard sales.
Place two whole oranges in a sauce pan and cover with water. Bring to a boil and simmer, covered, for 1 hour, ensuring that the oranges remain covered with water. Drain and cool. Chop the oranges into quarters discarding any seeds, than place the chunks into a blender and puree until smooth.
Beat eggs with sugar until thick, than add the orange puree, ground almonds and baking powder and mix well.
Pour into the prepared pans and bake for 25 minutes for the small pans and 1 hour for the large pan. Leave the cake to firm up in the pan for 20 minutes, then turn out onto wire rack, remove baking paper and flip over to finish cooling, top side up. This cake definitely mellows with a little time and can be prepared up to 48 hours in advance.
To serve, sift confectioners’ sugar on top. You can also decorate with orange zest and flaked almonds if desired.
Fresh Oranges in Toffee Syrup
1 cup superfine sugar
½ cup water
½ cup water, extra
1 Tbsp. Cointreau
Peel oranges thickly, leaving no white pith. Slice segment and place into large bowl
Place sugar and water into a sauce pan and stir over medium heat to dissolve.
Once the sugar is dissolved, increase the heat to boil, without stirring, until the syrup is a light golden color. Remove the pan from the heat and add the extra water, taking care as the syrup will spit a little. Return the pan to the heat and stir to devolve toffee, and then remove from the heat and leave to cool. Stir in the Cointreau.
Half hour before serving , put the toffee syrup over the oranges.
Server with sweetened mascarpone or as an accompaniment to the Orange and Almond Cake