Italian Carrot and Almond Cake with Oranges in Caramel Recipe

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Italian Carrot and Almond Cake with Oranges in Caramel
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Ingredients
15
Count
Nutrition
740
Calories
Total time
120
Minutes
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Ingredients:

Directions:

  1. First prepare the oranges in caramel: carefully peel the oranges, removing as much of the white pith as possible.
  2. Cut into slices about 1/2 inch thick on the horizontal.
  3. Then stick back together and secure with a cocktail stick or toothpick.
  4. Bring the sugar and 1 quart of water to the boil, add the orange zest and continue to boil until the sugar starts to caramelise, it will begin to turn a golden brown color.
  5. Immediately remove the pan from the heat and very carefully add the remaining water, (the mixture might spit, so be careful).
  6. Pour a little of the caramelized syrup into a jug and set aside (this will be used for soaking into the top of the cooked cake).
  7. Using a slotted spoon, place the oranges in the caramel and boil covered for about 1 hour.
  8. Remove the oranges, from the syrup and continue to heat the syrup until it has reduced by half.
  9. Place the oranges back into the caramel until ready to use.
  10. To make the cake: pre-heat the oven to 350 degrees F.
  11. Beat the yolks, sugar, lemon rind and almond essence thoroughly together.
  12. Mix in the carrots, almonds and flour.
  13. Fold in the whites gently with a metal spoon.
  14. Line a 2 inch pan, about 38 inches in diameter, with greaseproof paper.
  15. Put in the cake mixture.
  16. Carefully place eight slices of caramelized orange in a circle over the top of the cake.
  17. Sprinkle pine nuts over the top if using and place in the oven.
  18. To test whether the cake is cooked, carefully insert a clean skewer into the cake- if it comes out clean then the cake is cooked.
  19. When cooked remove from the oven and place onto a cake rack to cool slightly.
  20. Using a cocktail stick or fork pierce several holes into the cake and pour a little of the caramelized orange syrup over the top of the cake, the cake will soak up all the syrupy juices.
  21. To serve, cut a slice of the cake- ensuring each slice has a caramelised orange slice on top.
  22. Place a caramelized orange by the side, pour over a little extra syrup and add a dollop of crème fraîche.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 740.01 Kcal (3098 kJ)
Calories from fat 135.88 Kcal
% Daily Value*
Total Fat 15.1g 23%
Cholesterol 1.89mg 1%
Sodium 66.18mg 3%
Potassium 661.24mg 14%
Total Carbs 147.51g 49%
Sugars 133.5g 534%
Dietary Fiber 7.65g 31%
Protein 10.12g 20%
Vitamin C 105.8mg 176%
Vitamin A 0.3mg 10%
Iron 0.9mg 5%
Calcium 180.8mg 18%
Amount Per 100 g
Calories 118.97 Kcal (498 kJ)
Calories from fat 21.84 Kcal
% Daily Value*
Total Fat 2.43g 23%
Cholesterol 0.3mg 1%
Sodium 10.64mg 3%
Potassium 106.3mg 14%
Total Carbs 23.72g 49%
Sugars 21.46g 534%
Dietary Fiber 1.23g 31%
Protein 1.63g 20%
Vitamin C 17mg 176%
Iron 0.1mg 5%
Calcium 29.1mg 18%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 15.3
    Points
  • 20
    PointsPlus

Good Points

  • low fat,
  • saturated fat free,
  • very low sodium,
  • cholesterol free

Bad Points

  • High in Sugar

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