Flourless orange & almond cake from Polpo: A Venetian Cookbook (of Sorts) (page 252) by Russell Norman

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Notes about this recipe

  • L.Nightshade on April 29, 2016

    I made half a recipe, in a six inch pan, to create the same depth and, presumably, cooking time. Boiling the oranges includes the entire orange. I used Valencia oranges, with thinner peels than navels. I’ve not had perfect success with cake crumb in prior recipes, when using all almond flour, so I arbitrarily substituted one fifth of the almond flour with semolina. This cake has a lot of sugar, personally, I’d cut down on the sugar a bit, but it is nicely offset by the mascarpone. The cake was a hit! Good texture, good density, and very orangey. A nice sweet, with a bitter hint from the peels. http://www.chowhound.com/post/april-2015-cotm-polpo-chapters-6-7-desserts-drinks-1009439?commentId=9845134

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