Mandarin Orange Almond Cake (2024)

FAQs

Why is my orange almond cake bitter? ›

Why is my flourless orange cake bitter? We give our oranges for our flourless orange and almond cake two boils. This is important to remove the bitterness of the pith. Although some recipes say to boil only once and for longer, we think it's better to drain and boil again in fresh water.

Correct oven temperature is necessary to allow the cake to rise before the structure sets. If the oven is too hot, the cake will set too fast before the air bubbles have formed. If the oven is not hot enough, the cake will rise too much, then fall in the center before it is set.

Nigella's Clementine Cake (from HOW TO EAT) is a moist, gluten-free cake that does freeze well. Once the cake has cooled completely, unspring it from its tin but leave it on the base as the cake is quite tender and fragile and this will help to support the cake.

Solution: boil the oranges. This removes the bitterness as well as softening the oranges to make them “jammy”, which makes the cake damp and sticky inside.

Use of baking soda while baking or making cake, makes the cake taste bitter due to the formation of Sodium carbonate during heating. Hence, to neutralize the formed sodium carbonate and its bitter taste, we use tartaric acid. As an acid tartaric acid neutralizes the base effect of Sodium bicarbonate.

If you overmix the batter, you'll develop too much of the gluten in the flour, which will give you a dense cake. Pour the batter evenly into the two 8 inch cake tins. Level the tops and drop the cake tins lightly on the counter to remove any large air bubbles.

Are you using baking powder in the cake? If so, use aluminum-free baking powder to avoid bitterness.

The baked cake can be frozen for up to 3 months. Let it cool completely then wrap the cake tightly in a double layer of clingfilm (plastic wrap) and a a layer of foil before freezing. To thaw the cake, unwrap it and leave it on a wire rack in a cool place for 4-6 hours.

To make a box cake mix rise higher, try using a smaller pan, adding an extra egg, using milk instead of water, adding baking powder, mixing for longer, using room temperature ingredients, baking at a higher temperature, or using cake strips.

There's a big chance your butter and sugar will over-cream, meaning the butter will trap more air than it should. As the batter bakes, that extra air will deflate and leave you with an overly dense cake. It's all science! For best results, cream butter and sugar together for about 1-2 minutes.

Can you over mix cake batter? ›

You may know what you get when you overmix cake batter: a dense cake with tough texture (and maybe some unappetizing gluey streaks as well). But far fewer bakers know that undermixing batter can cause the same or similar results.

Cakes that are packed with flavour including lemon drizzle cake, carrot cake, chocolate cake andfruit cake freeze very well and will retain their flavour for up to three months. If you want to freeze a cheesecake for example, the good news is that it is possible.

Ziploc bags will keep out moisture from the cake better than just plastic wrap. Cakes frozen this way will stay fresh for up to 3 months. If your cake layer is too big for a Ziploc bag, wrap the cake in a pieces of aluminum foil in the same double-layer-cross method like the plastic wrap.

How to Store Fruitcake Without Alcohol? Fruitcake without alcohol won't last as long, however, its shelf life can still be maximized through proper storage techniques. Our fruitcake can last up to one month on your countertop, four months in the fridge, and six months in the freezer.

Also boiling the oranges tends to mellow the pith of the orange (the white part of the skin) - the pith tends to be quite bitter and could leave an unpleasant taste in the cake if it was used raw. We also suspect that if raw pureed oranges were used it would lead to hard chunks of orange skin in the cake.

Sometimes, we end up using too much baking powder to help this type of cake rise, and this mistake can unfortunately make them taste bitter or like chemicals. The root of this problem lies in the difference between using oil versus butter when baking cakes.

Texture: Almond flour should have a fine, texture with a bit of grit. If you find any clumps, hardened portions, or signs of moisture, it may have absorbed moisture or gone bad. Taste: If the almond flour has an off or bitter taste, it could be a sign it went bad.

Bitter almonds are those that naturally contain a toxin that your body breaks down into cyanide — a compound that can cause poisoning and even death. For this reason, raw bitter almonds should not be eaten. Boiling, roasting, or microwaving bitter almonds may help reduce their toxin content and make them safer to eat.