Weight Per Unit: 1332
Number of Units: 1
Unit Size: 250mm Round cake
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WEIGHT
(grams)
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ALTERNATIVE METRIC
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INGREDIENT
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IMAGE
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CONDITION
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A
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500 |
17.6 ounces
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Orange Paste
Orange paste is boiled and blended oranges. Take a few fresh oranges and wash them first. Then simmer them in water for 1 hour. After they have cooled down, cut them in half and remove the seeds (if using seedless oranges, you can skip this part). Blend the whole lot in to a creamy paste using a food processor. This orange paste is better than anything you can buy from a store and you can also do this with lemons. If you want to make a large amount and store it, you can also blend up to an equal amount (of the total weight of lemons or oranges) sugar, with the lemons or oranges.
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Puree. |
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B
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90 |
3.2 ounces
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Brown Sugar
Brown sugar is a sucrose sugar product with a distinctive brown color due to the presence of molasses. It is either an unrefined or partially refined soft sugar consisting of sugar crystals with some residual molasses content (natural brown sugar), or it is produced by the addition of molasses to refined white sugar (commercial brown sugar).
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C
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180 |
6.3 ounces
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Sugar
Sugar is the generalized name for sweet, short-chain, soluble carbohydrates, many of which are used in food. They are carbohydrates, composed of carbon, hydrogen, and oxygen. There are various types of sugar derived from different sources. Simple sugars are called monosaccharides and include glucose (also known as dextrose), fructose and galactose. The table or granulated sugar most customarily used as food is sucrose, a disaccharide. (In the body, sucrose hydrolyses into fructose and glucose.) Other disaccharides include maltose and lactose. Longer chains of sugars are called oligosaccharides. Chemically-different substances may also have a sweet taste, but are not classified as sugars. Some are used as lower-calorie food substitutes for sugar described as artificial sweeteners.
(Caster) |
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D
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265 |
4.4 Whole Eggs
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Whole Egg
Eggs are one of the most common ingredients in a typical cake. Egg yolks and whole eggs store significant amounts of protein and choline, and are widely used in baking. Usually an eggs role in a cake is to add moisture and richness, act as a raising agent as well as a glue to bind the ingredients together.
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No need to whip. |
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E
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220 |
7.7 ounces
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Almond Meal
Almond meal, almond flour or ground almond is made from ground sweet almonds. Almond flour is usually made with blanched almonds (no skin), whereas almond meal can be made both with whole or blanched almonds. The consistency is more like corn meal than wheat flour.
It is used in pastry and confectionery – in the manufacture of almond macarons and other sweet pastries, in cake and pie filling, such as Sachertorte and is one of the two main ingredients of marzipan and almond paste. In France, almond meal is an important ingredient in frangipane, the filling of traditional galette des Rois cake.
Almond meal has recently become important in baking items for those on low carbohydrate diets. It adds moistness and a rich nutty taste to baked goods. Items baked with almond meal tend to be calorie-dense.
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F
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2 |
0.4 teaspoon
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Sodium Bicarbonate
Sodium bicarbonate (a.k.a baking soda, bread soda, cooking soda, and bicarbonate of soda), referred to as "baking soda", is primarily used in cooking (baking), as a leavening agent. It reacts with acidic components in batters, releasing carbon dioxide, which causes expansion of the batter and forms the characteristic texture and grain in pancakes, cakes, quick breads, soda bread, and other baked and fried foods. Acidic compounds that induce this reaction include phosphates, cream of tartar, lemon juice, yogurt, buttermilk, cocoa, vinegar, etc. Natural acids in sourdough can be leavened with the addition of small amounts as well. Sodium bicarbonate can be substituted for baking powder provided sufficient acid reagent is also added to the recipe. Many forms of baking powder contain sodium bicarbonate combined with calcium acid phosphate, sodium aluminium sulphate or cream of tartar.
Sodium bicarbonate was sometimes used in cooking vegetables, to make them softer, although this has gone out of fashion, as most people now prefer firmer vegetables. However, it is still used in Asian and Latin American cuisine to tenderise meats. Baking soda may react with acids in food, including vitamin C (L-ascorbic acid). It is also used in breadings such as for fried foods to enhance crispness.
Heat causes sodium bicarbonate to act as a raising agent by releasing carbon dioxide when used in baking. The carbon dioxide production starts at temperatures above 80 °C. Since the reaction does not occur at room temperature, mixtures (cake batter, etc.) can be allowed to stand without rising until they are heated in the oven.
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Sifted. |
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G
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75 |
2.6 ounces
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Rice Flour
Rice flour (also rice powder) is a form of flour made from finely milled rice. It is distinct from rice starch, which is usually produced by steeping rice in lye. Rice flour is a particularly good substitute for wheat flour, which causes irritation in the digestive systems of those who are gluten-intolerant. Rice flour is also used as a thickening agent in recipes that are refrigerated or frozen since it inhibits liquid separation.
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Sifted. |
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1332
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Hi sir,
Can we make it as normal cake that is by substituting almond meal and rice flour with all purpose flour.
Yes, you can do that but do not expect the same result. Surely the taste will be good but the texture will be different. If you go this way you make sure the egg separated and whipped separately.
Thinking of making this cake into smaller, iced versions as Christmas gifts. I live in a hot climate (Qld, Australia). How long will the cake last once iced?
I did this recipe and combined with layers of glutten free brownie . It was amazing . I used it for a sculpted birthday cake ( a truck) . I am willing to try more recipes now. Thank you Chef ! Please post more delicious cake recipes from your huge expertise 😉
Hello Serdar-
What flavor buttercream or ganache would you use for this cake? Thank you!
I use always Dark Chocolate Ganache with this cake. Thanks
I’m going to try this recipe for my first wedding cake creation. I have a few questions. Do I need to skin off the surface of the cake for stacking? What filling would you recommend for this? Moreover, what is the proper size of the sponge if I were to stack 3 of these sponges with fillings and cover it with maximum 0.5 cm thick fondant and I want the final cake to be 12 inch in diameter and 4 inch height? Thanks alot!
This cake rises nicely thank you for this recipe. I’m a little confused on how to preserve the orange paste? Can you give more detailed instructions how to save the Orange Paste for the future?
Thank you so much.
Just freeze the remaining paste for the next recipe . Take it to room temp night before. Thanks
This cake was tested today on a group of friends and the verdict was delicious! but they are all watching their diet and I was wondering if there is any chance of reducing the sugar a little?
Hi Denise I think you can do that . It will probably change the colour a bit.
It is delicious recipe, ellerinize sağlık 🙂
Afiyet olsun
Hi Serdar! This cake is amazing!!!! I made it for celeriac person. She said that it is the best gluten free cake that she ever ate ! Can I freeze it? Will it hold the shape after defrosting? Julia
Yes . I do also freeze this cake every time. Thanks
http://www.lepicerie.com/Candied-Orange-Paste.html
depends where you live you can find it, the best choice is online. This is my personal experience.
Cheers
я извиняюсь. я поняла. спасибо
Translateion: I’m sorry . I get it. thank you
Здравствуйте! Подскажите пожалуйста оранжевая паста , это что?
Translate: Hello ! Prompt please orange paste, what’s this?
what is almond meal??
Almond flour and meal are both just ground up almonds. Almond flour is most often made with blanched almonds (no skin), whereas almond meal can be made either with whole or blanched almonds.