Gluten-Free Fruit and Almond Cake with Candied Tangerines
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Although richly flavoured with dried fruit, this cake is still very light textured.
Servings: 8 to 12
Ingredients:
| 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% |
Suggested Recipes
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1/2 cup (125 mL) each raisins and dried currants
1/2 cup (125 mL) golden raisins
1/4 cup (50 mL) candied citrus peel
2 tbsp (25 mL) orange-flavoured liqueur
1/4 cup (50 mL) butter, softened
3/4 cup (175 mL) packed brown sugar
5 eggs, lightly beaten
3 cups (750 mL) ground almonds
1/2 cup (125 mL) cornstarch
2 tsp (10 mL) baking powder
1-1/2 tsp (7 mL) grated orange rind
1/2 tsp (2 mL) ground cinnamon
1/4 tsp (1 mL) ground nutmeg
Pinch ground cloves
1 tbsp (15 mL) icing sugar
Candied Tangerines:
4 tangerines
1 cup (250 mL) 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.
Tags:
Cakes; Fruits; Cheese/Other Dairy; Sugar/Sweets; Eggs; Nuts; Boil/Simmer; Bake; Make-Ahead;
Source
Canadian Living Magazine: December 2008
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