Best Walnut And Almond Cake With Orange Syrup Recipes

WALNUT AND ALMOND CAKE WITH ORANGE SYRUP

Steps:

• Preheat oven to 350°F. Butter and flour 13x9x2-inch metal baking pan. Bring 1 cup sugar, 1 cup water and 1/2 tablespoon orange peel to boil in heavy small saucepan, stirring often; boil 2 minutes. Refrigerate syrup uncovered.
• Finely grind all nuts, zwieback, cinnamon, and 1/3 cup sugar in processor. Using electric mixer, beat egg yolks, vanilla, 1/3 cup sugar, and remaining 1 tablespoon orange peel in large bowl until very thick, about 4 minutes. Using clean beaters, beat whites and salt in another large bowl to soft peaks. Gradually add 1 cup sugar; beat until stiff but not dry. Fold whites into yolk mixture, then fold in nut mixture. Transfer batter to prepared pan.
• Bake cake until tester inserted into center comes out clean, about 50 minutes. Spoon cold syrup over hot cake. Cool completely. Cover; let stand up to 1 day. Cut into squares or diamonds.

WALNUT AND ALMOND CAKE WITH ORANGE SYRUP

Steps:

• Preheat oven to 350°F.
• Butter and flour 13x9x2-inch metal baking pan. Bring 1 cup sugar, 1 cup water and 1/2 tablespoon orange peel to boil in heavy small saucepan, stirring often; boil 2 minutes. Refrigerate syrup uncovered.
• Finely grind all nuts, graham cracker crumbs, cinnamon, and 1/3 cup sugar in processor. Using electric mixer, beat egg yolks, vanilla, 1/3 cup sugar, and remaining 1 tablespoon orange peel in large bowl until very thick, about 4 minutes. Using clean beaters, beat whites and salt in another large bowl to soft peaks. Gradually add 1 cup sugar; beat until stiff but not dry. Fold whites into yolk mixture, then fold in nut mixture. Transfer batter to prepared pan.
• Bake cake until knife inserted into center comes out clean, about 50 minutes. Spoon cold syrup over hot cake. Cool completely. Cover; let stand up to 1 day. Cut into squares or diamonds.

ORANGE WALNUT CAKE

Steps:

• Position the oven racks so that the top rack is in the center. Preheat the oven to convection bake at 325°F. Lightly grease a 9-inch tube pan.
• In a large bowl, mix the flour, sugar, orange zest, baking soda, and baking powder together. Add the butter, eggs, and buttermilk all at once and, using a hand mixer, beat until the mixture is smooth. Stir in the walnuts.
• Pour the batter into the prepared pan and smooth the batter to the edges. Bake for 40 to 45 minutes or until a toothpick inserted into the center of the cake comes out clean and dry. Remove from the oven, leaving the cake in the pan.
• While the cake bakes, make the orange syrup by combining the orange juice and sugar; bring to a boil and stir until the sugar is dissolved.
• Poke the hot cake with a skewer in several places and pour the hot syrup over it. Cool the cake on a wire rack for at least 15 minutes before removing it from the pan to a serving plate.

ORANGE AND ALMOND CAKE WITH ORANGE SYRUP

Steps:

• Grease and lightly flour a 23cm springform cake tin.
• Place the whole oranges in a medium saucepan, cover with water and boil for 2 hours, topping up with more water as it evaporates.
• Remove the oranges.
• Preheat the oven to 180C.
• Cut the oranges into quarters and place in a food processor.
• Blend until smooth, then cool thoroughly.
• Place the egg yolks, orange liqueur and caster sugar in a large bowl and beat until smooth, then stir in the orange puree and mix well.
• Whisk the egg whites in a dry bowl until firm peaks form.
• Add the almonds and baking powder to the orange mixture, stir together well, then carefully fold in the eggwhites.
• Gently pour into the cake tin and bake on the middle shelf of the oven for 1 hour.
• Cool the cake in the tin, then transfer to a serving plate.
• To make the syrup: place the orange juice, sugar and sauterne in a saucepan over medium heat and stir until the sugar dissolves.
• Reduce the heat and simmer for 20 minutes or until reduced by half.
• Skim off any scum that forms on the surface.
• The syrup will thicken as it cools.
• To serve, cut the cake into wedges, top with the candied orange, or rind and drizzle the syrup over.
• Serve with cream.