Tag Archives: almond

Orange and Almond Cake

Posted on by

ORANGE AND ALMOND CAKE

Today we lit the wood oven as I wanted to cook a moussaka in it and Will decided to bake an orange cake. What I liked about this cake is that it used our own almonds that we skinned and then ground up and two whole oranges which we cooked and then blitzed. 

Orange and Almond Cake

This recipe uses ground almonds and whole oranges.

INGREDIENTS

  • 2 whole oranges, cooked in the pressure cooker with 1 cup of water for 30 minutes and then blitzed in a food processor
  • 6 eggs
  • 250g ground almonds
  • 250g white sugar
  • 1 teaspoon baking powder

METHOD

  1. Cook and blitz the oranges
  2. Beat the eggs in a bowl and then gradually add the other ingredients, mixing well.
  3. Line a rectangular cake tin.
  4. Bake in an oven at 180ºC for about an hour.

Almond Butter

Posted on by

The sun is back out today after several weeks of cloudy skies and rainy weather so I’m taking full advantage of the new power being generated: the washing is on, the sourdough is ready to baked later in the breadmaker and I decided to make some almond butter.

Almond butter is similar to peanut butter which you can now buy in the shops in Spain, although other kinds of nut butter are hard to come by.

We’ve got a small electric burner that can be used on the solar system when the sun is shining. It’s perfect for heating or simmering foods and I normally cook beans and pulses in the pressure cooker on it. Today, I decided to make some almond butter.

I put 1 cup of almonds in a stainless steel pan. Basically, I cooked the almonds for 10 minutes on No. 5 (the highest heat), 10 minutes on No. 3 and then another 10 minutes back on No. 5, stirring at the end of each stretch. I then turned off the heat and left the almonds to cool for 30 minutes.

To make the almond butter, transfer the cooled almonds to a food processor and blend until the nut crumbs turn into a liquid paste. This normally takes about 5 minutes. When you’ve reached the desired consistency, pour the almond butter into a jam jar and keep in the fridge.

 

 

 

Courgette, Lemon and Almond Cake

Posted on by
Courgette, Lemon and Almond Cake
Courgette, Lemon and Almond Cake

Courgette, Lemon and Almond Cake

This is a delicious way to use some of the prolific courgettes that we’ve got growing at the moment.

CAKE INGREDIENTS:
200g almonds, skinned, ground and toasted in a frying pan
300g grated courgette
240g plain flour
350g sugar
225m olive oil
3 eggs
1 teaspoon baking powder
½ teaspoon bicarbonate of soda
2 teaspoon cinnamon
1 teaspoon ground ginger
½ teaspoon ground nutmeg
¼ teaspoon almond extract
2 teaspoons vanilla extract

FROSTING INGREDIENTS:
4 tablespoons lemon juice
4 tablespoons white sugar
125g icing sugar

Beat the oil and sugar together until light and fluffy. Add one egg at a time, beating well after each one. Beat in the vanilla and almond extract.

Gently stir in the dry ingredients (flour, baking powder, ginger, bicarbonate of soda, nutmeg, cinnamon). Pour into an oiled and lined bread time.

Bake in the oven for 40-50 minutes. Cool on a baking rack.

Mix the frosting ingredients together and drizzle over the cake. Leave the cake to cool completely.