lumicero/recipes-ing2inst huggingface dataset:
Title: Key Lime Cake
Ingredients:
- 1/2 unsalted butter
- 1 sugar
- 2 eggs
- 1 3/4 all-purpose flour
- 2 baking powder
- 1/2 salt
- 2/3 heavy whipping cream
- 1 key lime
- 1/2 key lime juice
- 1 powdered sugar
Instructions:
1. Position oven rack in center of oven; preheat oven to 350°; line the bottom of an 8-inch square or round cake pan with parchment paper and spray the sides and bottom with baking spray.
2. Cream the butter with the mixer on medium speed and gradually add the sugar, beating well after each addition.
3. Add the eggs, one at a time, and beat after each addition.
4. In a separate bowl, dry whisk the flour, baking powder, and salt together.
5. Slow down the mixer and add half of the flour mixture to the batter; beat, then add 1/3 cup heavy whipping cream.
6. Beat, then add the rest of the flour mixture.
7. Beat, then add the rest of the cream; beat on med-high speed for about 2 minutes.
8. Grate the rind of 1 key lime; squeeze out about 1 tablespoons of the juice; add the zest and juice to the batter and beat for 2 minutes.
9. Pour the batter into the prepared pan; bake for 20 minutes.
10. Cover the pan with foil and bake for another 20 minutes (this prevents the top of the cake from browning and burning).
11. Once the cake is done (pick comes out clean), cool for 10 minutes in the pan.
12. Remove the cake from the pan to a wire rack.
13. Put a plate under the cake rack to catch the drips from the glaze.
14. Take a skewer or a toothpick and poke small holes through the top of the cake.
15. Make the glaze--mix the key lime juice and powdered sugar together in a bowl until smooth.
16. While the cake is still warm, spoon the glaze over the cake to soak up the liquid.
17. After you are done, you can reuse the juice pooling under the cake on the plate below the rack to further drench the cake.
18. After the cake has cooled, dust with a little powdered sugar and serve.
Title: German Chocolate Bundt Cake
Ingredients:
- 4 boiling water
- 1/2 flour
- 2 1/2 salt
- 1/2 baking soda
- 1 butter
- 1 sugar
- 2 eggs
- 4 vanilla extract
- 1 buttermilk
- 1 evaporated milk
- 1 sugar
- 1 butter
- 2 vanilla
- 1/2 angel flake coconut
- 1 pecans
- 1 1/2
- 1
Instructions:
1. Preheat oven to 350°; prepare 12-cup Bundt pan using butter and flour or Baker’s Joy; set aside.
2. Melt the chocolate in the boiling water; do this in a double boiler or in a small stainless steel bowl set over a pan of simmering water.
3. Stir the chocolate thoroughly into the water and set aside to cool.
4. Combine the flour with the salt and baking soda; set aside.
5. Cream the butter and sugar together until fluffy.
6. Add egg yolks one at a time, beating well after each addition.
7. Blend in vanilla and chocolate.
8. Add the flour alternately with the butter to the sugar mixture.
9. Beat after each addition until smooth.
10. In another bowl, beat the egg whites until stiff but not dry.
11. Carefully fold them into the batter until the white streaks disappear; pour the batter into the prepared pan.
12. Bake for 35-40 minutes or until a toothpick comes out of the cake clean; do not be alarmed if the top has fallen slightly.
13. Cool in the pan for 15 minutes and invert onto a wire rack or serving platter.
14. To prepare frosting: mix evaporated milk, sugar, egg yolks, butter, and vanilla in a saucepan; stir over medium heat until thickened.
15. This should take between 10-15 minutes, depending on heat and humidity.
16. Stir in the coconut and nuts; cool until frosting is thick enough to spread.
17. When the cake is cool, slice it horizontally with a serrated knife; aim a little higher than halfway up.
18. Flip the top half onto a plate; spread 1/3 of the frosting on the bottom half and place the top half back on the frosted cake.
19. Spread the remaining frosting on top.
Title: Decadent Sundae
Ingredients:
- 3 sugar
- 1/4 heavy cream
- 1/4 vanilla ice cream
- 1 cherries
- 1
Instructions:
1. Stir the cocoa and sugar together in a small saucepan to remove any lumps.
2. Slowly whisk in the cream until smooth.
3. Set the pan over medium heat and bring the saucepan to the barest simmer, stirring occasionally to dissolve the sugar.
4. At the first sign of a boil, remove the pan from the heat and stir in peanut butter until smooth.
5. Scoop the ice cream into 2 bowls and drizzle with several tablespoons of the sauce add whipped cream, nuts and cherries if you want.
Title: Raw Raisin Oatmeal Cookies - Egg Free, Dairy Free
Ingredients:
- 2 oats
- 1 raisins
- 3/4 pitted dates
- 1 ground ginger
- 1 ground allspice
- 2 honey
Instructions:
1. Put the dates in the food processer and mix until fine.
2. Add the oats, raisins, ginger, allspice and honey/agave. Blend until the mixture sticks together.
3. If you’re using coco nibs add them at the end and give one final mix in the food processor so that the nibs are mixed in with the rest of the ingredients.
4. Form the mixture into little balls using your hands. Then lightly press them in between your palms to flatten the cookies. Put on a plate or in a tub and keep in the fridge.
Title: Fantastic Spicy Fig Bundt Cake
Ingredients:
- 1/2 butter
- 2 dark brown sugar
- 3 eggs
- 2/3 light corn syrup
- 1 sour cream
- 1/4 fresh lemon juice
- 1/2 flour
- 3 2/3 baking powder
- 4 cinnamon
- 1 allspice
- 1 cinnamon
- 1 clove
- 1/2 - 1 dried figs
- 1 1/2 walnuts
- 3/4 dried figs
- 3 -4
Instructions:
1. Set oven to 350 degrees.
2. Grease and flour a 10-inch bundt pan.
3. In a medium bowl, cream the butter and brown sugar together with an electric mixer.
4. Add in eggs, corn syrup, sour cream, orange juice and lemon juice, mix well to combine; set aside.
5. Sift together the flour, baking powder, cinnamon, allspice, nutmeg and cloves.
6. Add to the butter mixture; mix well to combine.
7. Stir in the chopped figs and walnuts.
8. Evenly place the sliced figs on the bottom of the bundt pan.
9. Pour the batter over the figs.
10. Bake for 60-70 minutes, or until a toothpick inserted into the center of the cake comes out clean.
11. Cool in pan for 10 minutes.
12. Remove from pan, and cool completely on a wire rack.
Title: Financiers
Ingredients:
- 3/4 unsalted butter
- 1 sugar
- 1 all-purpose flour
- 6
- 2/3
Instructions:
1. Melt the butter in a small saucepan. Continue to cook, watching closely, until the milk solids turn brown. Be very careful, as they will turn from brown to black-burnt in a split second.
2. Mix almonds and sugar in a medium saucepan. Add egg whites and cook over low heat, stirring constantly with a wooden spoon. When the mixture is runny, slightly opaque and hot (about 2 minutes), remove from heat and stir in flour. Add melted butter slowly. Transfer to a bowl, cover tightly with plastic wrap (press plastic against surface of batter), and chill at least 1 hour, or up to 3 days.
3. Preheat oven to 400°F Butter 12 financier molds or 12 mini-muffin cups, dust with flour, and discard excess (or use butter-and-flour baking spray). If using individual molds, line them up on a cookie sheet.
4. Fill each mold/cup almost full (about 3 tbsp each). Bake for 13 minutes or until golden and springy to the touch. Cool a few minutes, then turn out onto a rack to cool completely.
Title: Chaucktau Cake
Ingredients:
- 2 sugar
- 2 flour
- 1 salt
- 1 baking soda
- 4 eggs
- 3 cinnamon
- 1 pumpkin puree
- 2 vanilla
- 1 1/2 powdered sugar
- 1 1/2 butter
- 2 margarine
- 1 cream cheese
- 1/2 milk
- 4 pecans
- 1
Instructions:
1. Beat eggs and add sugar. Beat well.
2. Add flour, salt, baking soda, cinnamon, 1 tablespoon cocoa, pumpkin, oil, and 1 teaspoon vanilla. Mix well.
3. Pour into a greased 13x9 pan and bake at 350 degrees for 1 hour. Cool.
4. Mix powdered sugar, 2 teaspoons cocoa, butter, cream cheese, 1 teaspoon vanilla, and milk until smooth and creamy. Add pecans.
5. Frost cooled cake.
Title: Lemon Meringue Tea Cakes
Ingredients:
- 1 Cool Whip
- 1 milk
- 1 instant lemon pudding mix
- 1 sugar
- 2 cream of tartar
- 2 lemon, zest of
- 2
- 1/2
- 1
Instructions:
1. Preheat oven to 350 degrees F.
2. Mix the cake mix with the container of cool whip and add 1 egg white. Spray a muffin tin with nonstick spray. Scoop 1 tablespoon of mixture into each tin. Flour your hands or the back of a spoon and press dough, flattening it like a pie crust. Bake for 8 minutes. Remove from oven and allow to cool before removing from pan.
3. Mix the 2 cups of milk with the 2 packages of pudding mix. Mixture should be thick.
4. Add 1 tablespoon of pudding mix on top of each cake and spread.
5. Raise temperature of oven to 425 degrees F.
6. Beat the remaining 1 cup of egg whites until soft peaks form, then add sugar and cream of tartar. Mix until stiff peaks form. Fold in the zest of 1 lemon. Spread or pipe 1 tablespoon of meringue on top of each cake. Cover the top completely. Bake at 425 degrees F until tips are slightly golden, about 3 minutes.
Title: Browned-Butter Cookies
Ingredients:
- 1 salted butter
- 3/4 sugar
- 1 egg
- 2 vanilla extract
- 2 flour
- 1/8 white sugar
Instructions:
1. In a saucepan over medium-high heat, melt butter. Continue cooking, watching closely. It will foam well, then stop and just bubble; keep cooking and swirling butter until it begins to foam for the second time and gets a golden-brown color w/ flecks in it----should take about 5-6 minutes. Immediately remove from heat; place in a bowl and chill for 30 minutes.
2. After 30 minutes, preheat oven to 350°. In a large mixing bowl, combine browned butter, sugar, egg and vanilla and beat together well. Gradually beat in the flour until well mixed.
3. With clean hands, roll dough into 1-inch balls----place 2 inches apart on ungreased cookie sheets. Dip tines of fork into sugar(s) and flatten cookie tops. Bake at 350° for 12-15 minutes or until slightly golden-brown. Allow to cool 1-2 minutes before removing to wire racks to cool.
Title: Pumpkin Creme Brulee
Ingredients:
- 1 heavy cream
- 2 vanilla beans
- 2/3 cinnamon
- 20 allspice
- 1/2 powdered ginger
- 3/4 pumpkin puree
- 1/2 sugar
- 2
- 28
Instructions:
1. Preheat the oven to 325F with the rack in the center.
2. Line a deep baking dish with a cloth and have tea kettle of boiling water ready.
3. Butter the insides of 14 ramekins.
4. In a heavy saucepan, combine the vanilla, cream, and 1/3 cup sugar.
5. Heat on medium high until bubbles just form around the edges of the pan.
6. Remove from heat and set aside to steep for 15 minutes.
7. In a large bowl or stand mixer, combine the egg yolks and 1/3 cup sugar and beat until the mixture is pale yellow and thick ribbons fall from the beater.
8. Very gradually add 1/3 to 1/2 of the cream mixture to the egg mixture, stirring constantly.
9. Be careful not to "scramble" the eggs.
10. Once about half of the cream is in, the outside of the bowl should be warm and you can speed up the addition of cream.
11. Stir in all of the spices.
12. Fold in the pumpkin.
13. Fill the buttered ramekins almost to the top (between 3/4 and full).
14. Place them in the lined baking dish and carefully pour the boiling water into the dish about half way up the sides of the ramekins.
15. Cover the pan loosely with foil and bake until custards are just set around the edges (30-45 minutes).
16. Transfer the ramekins to a wire rack to cool for about 30 minutes.
17. Cover and refrigerate until chilled (about 4 hours).
18. They will keep for about 3 days at this point.
19. To serve, sprinkle 2 tsp of sugar over each dish and melt the sugar using a kitchen torch until evenly melted and golden.
20. You may also put them under the broiler if you do not have a torch.
Title: Chocolate Mousse -- Non-dairy
Ingredients:
- 1 1/4 silken tofu
- 3/4
Instructions:
1. In a blender, purée the tofu to a smooth paste.
2. Add the melted chocolate and blend thoroughly.
3. Pour the mousse into six individual dessert bowls and chill.
Title: Halva Biscotti
Ingredients:
- 125 plain flour
- 1 egg
- 50 sugar
- 50 baking powder
- 2/3
Instructions:
1. Sift flour and add egg and sugar.
2. Thoroughly mix the halva into the dough.
3. Knead dough so all ingredients are combined and shape into a log.
4. Brush with the remaining egg white and place in the oven at 180celcius for 10-15mins.
5. Remove from the oven and cut into inch-thick slices. Return to the oven at a lower heat until the biscotti are hard and crunchy.
Title: Custard Cake
Ingredients:
- 1 water
- 1/4 sugar
- 6 eggs
- 1 evaporated milk
- 1 sugar
- 1/2 eggs
- 6 sugar
- 1/2 cake flour
- 1 1/2 milk
- 1/2 baking powder
- 1 vanilla extract
- 1 salt
- 1/4
- 1/8
Instructions:
1. mix the first 2 ingredient in a saucepan on a medium heat ( dont stir, brushing down sides of the pan with pastry brush dipped in cold water).
2. bring to boil until caramel color for 8 to 10 minutes and immediately pour into the prepared pan set aside.
3. CUSTARD.
4. mix the next 4 ingredients well (eggs,condensed,evap,sugar).
5. Strain through a sieve into the caramelized pan. Set aside.
6. CAKE.
7. sift cake flour, salt and baking powder set aside.
8. mix milk, oil and vanilla extract.
9. beat egg yolks, with 1/4 of the sugar until light color then add dry ingredients alternate with milk mixture.
10. beat egg white with the remaining sugar till stiff peaks.
11. gently fold it to the cake mixture.
12. pour into cool carmelized pan with custard gently.
13. dont stir dont worry the cake will not sink to the bottom trust me.
14. Place the cake pan in a larger pan (roasting pan) half-filled with hot water.
15. bake for 1 hour (when toothpick comes out clean its ready).
Title: Blueberry Cream Cheese Muffins
Ingredients:
- 2 cake flour
- 3/4 granulated sugar
- 1 1/2 baking powder
- 1/2 baking soda
- 1 salt
- 3 cream cheese
- 2 lemon juice
- 2 vanilla extract
- 2 eggs
- 1/4 butter
- 1/2 milk
- 1 blueberries
- 12
Instructions:
1. Adjust oven rack to middle position and preheat oven to 350°.
2. Line the cups of a muffin tin with 12 paper liners. Set aside.
3. Combine flour, sugar, baking powder, soda, and salt in a mixing bowl. Stir well; set aside.
4. Using metal blade in food processor, process cream cheese, lemon juice, and vanilla in food processor until smooth.
5. Add eggs and process 15 seconds. Scrape down side of container with a spatula.
6. With processor running, pour hot melted butter through food chute gradually, but within 10 seconds. Process another 10 seconds.
7. Add milk and process 5 seconds.
8. Add dry ingredients to container and mix with 4 to 6 half-second pulses.
9. Add blueberries and fold in with a spoon.
10. Pour an equal amount of batter into each muffin cup, filling each about 2/3 to 3/4 full.
11. Bake in preheated 350° oven for 30 minutes.
Title: Holiday Squares
Ingredients:
- 1 margarine
- 1 1/2 sugar
- 4 eggs
- 2 flour
- 1/2 powdered sugar
- 1
Instructions:
1. Cream margarine with sugar until very creamy.
2. Beat in 1 egg at a time until fluffy.
3. Slowly beat in flour.
4. Add almond flavouring.
5. Spread batter into a jelly roll pan.
6. Mark off 16 squares with a knife.
7. Drop 1 Tbsp of pie filling into each square.
8. Bake at 350 degrees about 45 minutes until cake is golden brown.
9. Sprinkle entire cake heavily with powdered sugar.
Title: Gluten Free Lemon Poppy-Seed Cookies
Ingredients:
- 2 olive oil
- 3 honey
- 2 pure vanilla extract
- 1 lemon, zest of
- 1 sorghum flour
- 1 cornmeal
- 1/2 sea salt
- 1/4 poppy seed
- 2
- 1
Instructions:
1. Preheat oven to 350°F and line two baking sheets with parchment.
2. In a large bowl combine oil, almond milk, honey, vanilla and lemon zest.
3. In a smaller bowl, combine almonds, flours, cornmeal and salt.
4. Stir dry ingredients into the oil mixture, followed by poppy seeds.
5. On a rice-flour dusted surface (or between sheets of wax paper), roll dough out to ¼” thickness and cut out shapes with your desired cookie cutter or small glass.
6. Bake for 6-8 minutes. Cool completely on the sheets.
Title: Blue Ribbon Sugar Cookies
Ingredients:
- 1 margarine
- 1 1/2 confectioners' sugar
- 1 egg
- 1 vanilla
- 1/2 flour
- 2 1/2 baking soda
- 1 cream of tartar
- 1
Instructions:
1. Preheat oven to 350°. Mix margarine and sugar and beat till fluffy. Add egg and extracts. Mix in soda and cream of tartar, and then add flour. Wrap in a disc and chill for at least an hour, but no more than 24 or it will dry out.
2. Roll to 1/4" thickness and cut with desired cookie cutters. Leave room between cookies on baking sheet ( I use parchment) because they do spread. Bake 8 minutes till set, but not browned.
3. Frost with cream cheese frosting, or any other flavor if you like, and decorate with sugars or decors.
4. Note: Since every oven varies, it may be a good idea to bake a few at first to determine how long a batch will take in your oven. Underbaking will cause cookies to break, and overbaking will make them crispy.
Title: "I Can't Believe It's Not Butter" Cookies
Ingredients:
- 1 all-purpose flour
- 1/2 brown sugar
- 1/4 Splenda sugar substitute
- 1/4 baking powder
- 1 egg
- 1 vanilla extract
- 1/8 salt
Instructions:
1. Preheat your oven to 350°F.
2. Whisk together the flour, baking powder, and salt in a small bowl. Set aside.
3. Cream the butter and sugar in a bowl (use a plastic or wooden spoon or spatula). Mix until well combined. Add whipped egg and vanilla. Mix until well combined (3-4 min.).
4. Slowly incorporate the flour mixture into the butter mixture. Mix until well combined but do not over mix dough.
5. Drop dough by the tablespoonful onto cookie sheet 1/4" apart. Use your first two fingers and press cookies down at least 1/2 " - 1/4" thick. Do not make them too thin.
6. Bake for 10-12 minutes or until the cookies are lightly golden brown. (Place cookie sheet in the oven on the middle rack.).
7. Let cookies cool completely. If you are using colorful sugars or sprinkles, feel free to top your cookies while they are still warm, not hot. Top with frosting or icing after cookies are completely cooled. You will want to refrigerate them with the frosting on top to allow the frosting to properly set.
Title: Norwegian Rice
Ingredients:
- 2 milk
- 1 1/2 rice
- 1 egg
- 1/2 sugar
- 3/4 flour
- 3 salt
- 1
Instructions:
1. Heat the milk to boiling point.
2. Cook the rice in boiling water until almost done, then drain it.
3. Add the rice to the hot milk- bring the milk to almost a boil. When the rice is fully cooked, add step #4.
4. Beat 1 egg and 3/4 cup sugar, 1 tsp salt, 3 tbsp flour, and 1/2 cup Half and Half cream- mix well.
5. Cook at a slow boil until the rice is well suspended, and stays at the surface when the milk is boiling.
6. Cool, and serve. I like it best when refrigerated, but some like it warm. Sprinkling cinnamon on top is always good.
7. Enjoy!
Title: Royal Blue Velvet Cake
Ingredients:
- 1 buttermilk
- 1 1/4 eggs
- 1/3 marshmallow creme
- 3 butter
- 1 margarine
- 2 powdered sugar
- 1 salt
- 1 sugar
- 1 corn syrup
- 2 1/2 water
- 1/8
- 1
- 1/2
- 1/4
Instructions:
1. Heat oven to 325°F Prepare three 8-inch round cake pans by greasing and lightly flouring the bottoms and sides; alternatively, spray with baking spray with flour.
2. Add cake ingredients to large bowl and beat with electric mixer on low speed about 30 seconds. Increase speed to medium and beat 2 minutes, scraping bowl occasionally.
3. Divide batter among pans. Bake 22 to 27 minutes or until top springs back when lightly touched in center. Cool 15 minutes. Remove from pans; cool completely.
4. Add marshmallow crème into large microwavable bowl. Microwave uncovered on High 15 to 20 seconds to soften. Add butter. Beat with electric mixer on medium speed until smooth. Beat in powdered sugar and salt until smooth.
5. If needed, trim tops of 2 cake layers to flatten before assembling. Place one cake layer, top side down, on cake plate; spread with 1/3 cup frosting. Top with second layer, top side down; spread it with 1/3 cup frosting. Top with untrimmed cake layer, top side up. Frost side and top of cake with remaining frosting. Cover loosely for storing.
6. For the optional candy garnish, line a cookie sheet with foil and spray with cooking spray. Add sugar, corn syrup, and water to 2-quart saucepan and stir together over medium heat until sugar dissolves; heat to boiling. Without stirring, heat to 300°F to 310°F, or until a small amount of syrup dropped into cold forms hard, brittle threads. Remove from heat and stir in desired amount of blue food color. Pour onto cookie sheet in random design. Let cool, and break into pieces. Garnish cake with candy pieces as desired.
Title: Basic White Cake (Vegan)
Ingredients:
- 1 raw cashews
- 2/3 water
- 3/4 soymilk
- 1/2 sugar
- 1 salt
- 2 vanilla
- 1 egg substitute
- 1 lemon juice
- 2 1/2 unbleached white flour
- 2 baking powder
- apples
- icing sugar
Instructions:
1. Preheat oven to 350 degrees F.
2. Place cashews and water into blender and blend until very smooth.
3. Add sugar, salt, vanilla, egg replacer and lemon juice and blend again.
4. Pour blended ingredients into a large mixing bowl. Add flour and baking powder and mix until well combined.
5. Pour batter into a 8"x8" cake pan that has been lightly sprayed with vegetable oil. Bake for 35 to 40 minutes or until done.
6. Remove from oven and allow to cool.
7. Frost or decorate as desired and serve.
8. APPLE CAKE VARIATION:
9. Same directions as above except once patter is in the cake pan peel, quarter and core two large apples. Cut part way through the top of each apple quarter so that it fans out. Place the apple fans evenly across the top of the batter.
10. Put in the oven and follow same baking instructions.
11. Cool and sprinkle with icing sugar and serve.
Title: Amaretto Snowballs
Ingredients:
- 1 butter
- 1/2 icing sugar
- 2 1/2 all-purpose flour
- 3/4 salt
- 3 amaretto liqueur
- icing sugar
Instructions:
1. Preheat oven to 350 degrees.
2. Cream butter and icing sugar in a large mixing bowl.
3. Add flour and salt and mix well.
4. Add Amaretto and mix well.
5. Roll dough into small balls, less than an inch.
6. Place onto a parchment-lined sheet or a non-stick baking sheet and bake for 8 to 12 minutes.
7. Cool on a rack and roll in additional icing sugar.
Title: Oatmeal Chocolate Chip Cookie Bites
Ingredients:
- 1 1/2 rolled oats
- 3/4 whole grain wheat flour
- 1/2 baking powder
- 1/4 salt
- 1/2 cinnamon
- 1/2 butter
- 1/4 sugar
- 1/2 brown sugar
- 1 egg
- 1 vanilla extract
- 1/2
Instructions:
1. mix dry ingredients.
2. mix sugar and butter.
3. add egg and vanilla to sugar mix.
4. add to dry ingredients.
5. stir in chocolate chips.
6. spoon tsps of batter on cookie sheets.
7. bake at 350 for 12 min.
Title: Vanilla Pudding from Premade Mix
Ingredients:
- 1 vanilla pudding mix
- 2 Vanilla Pudding Mix
- 1 milk
- 1/2 non-fat powdered milk
- butter
- margarine
- vanilla
Instructions:
1. over double boiler pan with water already at boiling stage add the pudding mix into a saucepan, slowly adding the milk while whisking or stirring constantly until the pudding reaches desired thickness.
2. Remove from double boiler and whisk or stir in butter and vanilla until well blended.
3. Dish into individual serving dishes and chill in refrigerator prior to serving.
4. Add desired toppings.
Title: Orange Almond Cake (Gluten Free)
Ingredients:
- 3 oranges
- 500 white sugar
- 6 eggs
- 500
Instructions:
1. Bring a pot of water to the boil, add the oranges, cover and simmer for one hour.
2. Stain off the water. Cool the oranges. If you are in a hurry, I suggest you partly cool them -- (this will still work).
3. While they are cooling, food process the sugar with the eggs until the sugar is dissolved and pour into a bowl.
4. Cut the oranges in half and de-seed them and put the oranges (with peel and pith) into a food processor and pulp until reasonably smooth.
5. Pour the pulp into the sugar/egg mix and add the almond meal. Gently mix together.
6. Pour mix into baking paper lined 24 - 26cm springform tin and bake for 50 - 60 minutes at 185°C.
7. Serve with creme fraiche, whipped cream, or vanilla ice-cream -- makes an awesome dessert. You could drizzle a little citrus liqueur around the plate.
8. Added thoughts -- This cake DOES NOT need any syrup poured over it.
9. NB.Simply double this recipe to get two large cakes. It is just as successful.
10. Occasionally, I will add a slurp of Grand Marnier, Contreau, or Galliano; however, try it plain initially.