Gluten-Free Fruit and Almond Cake with Candied Tangerines
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This recipe makes 12 servings
Nutritional Info |
|
|---|---|
| Per each of 12 servings: about | - |
| cal | 417 |
| pro | 9 g |
| total fat | 18 g |
| sat. fat | 4 g |
| carb | 60 g |
| fibre | 4 g |
| chol | 88 mg |
| sodium | 124 mg |
| % RDI: | - |
| calcium | 11 |
| iron | 15 |
| vit A | 9 |
| vit C | 15 |
| folate | 10 |
Although richly flavoured with dried fruit, this cake is still very light textured.
Ingredients
- 1/2 cup raisins
- 1/2 cup dried currants
- 1/2 cup golden raisins
- 1/4 cup candied citrus peel
- 2 tbsp orange-flavoured liqueur
- 1/4 cup butter, softened
- 3/4 cup packed brown sugar
- 5 eggs, lightly beaten
- 3 cups ground almonds
- 1/2 cup cornstarch
- 2 tsp baking powder
- 1-1/2 tsp grated orange rind
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1 pinch ground cloves
- 1 tbsp icing sugar
- Candied Tangerines:
- 4 tangerines
- 1 cup granulated sugar
Preparation
Candied Tangerines: Cut tangerines crosswise into 1/4-inch (5 mm) thick slices. Discard any seeds.
In saucepan, bring sugar and 1/4 cup (50 mL) water to boil, stirring until sugar dissolves; boil for 1 minute. Add tangerine slices; cover and simmer until glossy and translucent, about 45 minutes. With slotted spoon, transfer tangerines to rack, shaking off syrup. (Make-ahead: Store layered between waxed paper in airtight container for up to 3 days.)
In bowl, toss together raisins, currants, golden raisins, peel and liqueur; let stand for 15 minutes.
Meanwhile, in large bowl, beat butter with brown sugar. Beat in eggs; beat for 1 minute. In separate bowl, whisk together almonds, cornstarch, baking powder, orange rind, cinnamon, nutmeg and cloves; stir in fruit. Stir into butter mixture until combined.
Line side and bottom of 9-inch (2.5 L) springform pan with double layer of parchment paper. Scrape batter into pan, smoothing top. Bake in 350°F (180°C) oven until golden and centre is firm to touch, covering with foil during last 10 minutes of baking if getting too dark, 55 to 60 minutes. Let cool in pan on rack for 15 minutes. Remove from pan; let cool. (Make-ahead: Wrap in plastic wrap; store for up to 2 days.)
Dust with icing sugar. Arrange tangerines on top.
In saucepan, bring sugar and 1/4 cup (50 mL) water to boil, stirring until sugar dissolves; boil for 1 minute. Add tangerine slices; cover and simmer until glossy and translucent, about 45 minutes. With slotted spoon, transfer tangerines to rack, shaking off syrup. (Make-ahead: Store layered between waxed paper in airtight container for up to 3 days.)
In bowl, toss together raisins, currants, golden raisins, peel and liqueur; let stand for 15 minutes.
Meanwhile, in large bowl, beat butter with brown sugar. Beat in eggs; beat for 1 minute. In separate bowl, whisk together almonds, cornstarch, baking powder, orange rind, cinnamon, nutmeg and cloves; stir in fruit. Stir into butter mixture until combined.
Line side and bottom of 9-inch (2.5 L) springform pan with double layer of parchment paper. Scrape batter into pan, smoothing top. Bake in 350°F (180°C) oven until golden and centre is firm to touch, covering with foil during last 10 minutes of baking if getting too dark, 55 to 60 minutes. Let cool in pan on rack for 15 minutes. Remove from pan; let cool. (Make-ahead: Wrap in plastic wrap; store for up to 2 days.)
Dust with icing sugar. Arrange tangerines on top.
Source : Canadian Living Magazine: December 2008
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