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Baking with Almonds

Almond Orange Cake Recipe

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The first time I saw someone make this cake, it was like watching a magic trick. Whole oranges into boiling water, “what the …” We were about to defy the laws of nature or at least common sense. This was followed by the anticipation of no idea where this would go next.  Then the final result is a cross between a cake and a pudding, a cake recipe so crazy it works. Needless to say, despite not being an actual bakery type, I have done this several times, and so far, I have had no complaints.

 

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Biscotti – Italian cookies

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“Biscotti” simply means cooked twice, which, no surprises, is exactly how biscotti are cooked. These are a traditional Italian cookie that, according to wikipedia, goes back to roman times as the second baking would allow them to have a much longer shelf life. These days biscotti  just make a great cookie to dunk in your coffee.


Biscotti

David Rout
Biscotti are twice cooked biscuits / cookies, a tradition Italian cookie great with coffee.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Course Desert
Cuisine Italian
Servings 8 people
Calories 571 kcal

Ingredients
  

  • 4 eggs 700gram
  • 120 grams castor sugar
  • 100 grams of chocolate bits I used dark
  • 60 grams almonds (choped up to a “rustic” size)
  • 190 grams dry fruit
  • 1/2 cup milk
  • 1/2 cup olive oil light (not extra virgin as it has to strong a flavour)
  • 1 tablespoon vanilla extract I actually used extract concentrate so 1/2 a tablespoon
  • 1 tablespoon orange essence
  • 1 tablespoon aniseed essence
  • Rind of 1 lemon
  • Rind of 1 orange
  • 250 grams self-raising flour
  • 150 grams plain flour

Instructions
 

  • Beat eggs and sugar together until thick.
  • Add nuts, chocolate and fruit and mix in.
  • Add oil, milk, orange and aniseed essence, vanilla extract, lemon and orange rind and gently mix in. (At this point the mixture looks like an absolute mess)
  • Sift the flours together and add, folding it into the mixture.
  • Pour onto baking paper on a large baking tray, 6 – 8cm wide, 2-3 cm high (This bit will depend on the size of the oven 2 trays may be needed). There is an ancient Italian trick of folding up the baking paper to stop the dough spreading.
  • Bake for 25-30 min until golden brown, the oven should be 200 C. Then remove it from the oven and let them cool right down.
  • Using a very sharp knife cut up the log into 1-2cm wide slices.
  • Spread pieces slice side down on a tray and grill each side until toasty golden brown. Should take a few minutes (Lets face it this will depend on how good your grill is, mine took 30 min a side)
  • Cool down on a wire rack, good for 2 weeks (if they last that long)

Notes

Just keep the general proportions the same and vary the fruit nuts and other items to suit your personal taste.
Keyword biscote