Рецепт Orange Lemon Cake with Rosemary

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//
Подготовка: |
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Приготовление: | Порций: 8 |
Хорошо сочетается: whipped cream, french vanilla ice cream
Wine and Drink Pairings: espresso, coffee, tea, Cold glass of milk
Ингредиенты
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Инструкции
- 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.
- 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.
- 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.
- Preheat your oven to 350 degrees F. Grease a 9-inch round springform pan with the olive oil.
- 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.
- 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.
- Beat the eggs with salt for 5 minutes until foamy and light in color, gradually add the sugar and then the flour mixture.
- Add the citrus paste, almonds, and olive oil, and beat at low speed until well combined but donât overwork the batter.
- 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.
- Cool the cake in its pan and then remove the rind. Sprinkle the cake with powdered sugar before serving.
- Keeps well at room temperature.