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Cake


## The Allure of Cassava Cake

Cassava Cake, known as 'kamoteng kahoy' or 'balinghoy' in the Philippines, is a traditional Filipino dish that has graced many gatherings and special occasions. Its roots trace back to the Spanish colonization in the 16th century, making it a dish rich in history and flavor.

## Ingredients You'll Need

- 600g grated Cassava (Balinghoy) - do not squeeze or drain
- 1 cup (240g) coconut milk
- ¼ cup (60g) water or coconut water
- 390g condensed milk (1 can)
- 2 whole eggs
- ½ cup (around 50g) grated cheese
- 2 tbsps. melted butter
- ½ cup (120g) coconut milk (for topping)
- ½ cup (around 50g) grated cheddar (for topping)
- ½ cup (120g) condensed milk (for topping)
- ¼ cup (60g) butter (for topping)

## The Magic Behind Its Creation

Chef RV's approach to this dish is both traditional and innovative. Starting with freshly grated cassava, he emphasizes the importance of using a fine grater to achieve the perfect texture. The cassava's natural moisture plays a crucial role in ensuring the cake remains moist and dense, reminiscent of a rich cheesecake.

Combining the cassava with creamy coconut milk, rich condensed milk, and savory melted butter creates a mixture that's both sweet and savory. The addition of cheese adds a delightful twist, making it both creamier and cheesier.

## Crafting the Perfect Cassava Cake

1. Begin by preheating your oven to 300° F to 350° F.
2. In a large mixing bowl, combine the grated cassava, coconut milk, water, condensed milk, eggs, cheese, and melted butter.
3. Mix until smooth, ensuring a thick yet slightly runny consistency.
4. Pour the mixture into your preferred baking dish.
5. Cover with foil to retain steam and bake for 40-45 minutes.
6. While the cake is baking, prepare the topping. Combine the coconut milk, cheese, condensed milk and butter in a saucpan.
7. Heat the topping ingredients on a hob until the cheese and butter melt, bringing it to a full boil.
8. Once the cassava cake is firm, remove the foil and spread the topping evenly.
9. Broil for 2-3 minutes or until the top turns a golden brown.

## Serving Suggestions

Cassava Cake pairs wonderfully with a scoop of vanilla ice cream or a drizzle of caramel sauce. For a more traditional experience, serve it alongside a cup of hot Filipino cocoa or coffee.

## Substitutes for a Global Audience

- Cassava: If unavailable, yucca can be a suitable replacement.
- Coconut Milk: Almond milk or soy milk can be used, though it may alter the taste slightly.

## Nutrition Information

Per 100g of serving:

- Calories: 150
- Carbohydrate Content: 20g
- Cholesterol Content: 10mg
- Fat Content: 7g
- Protein Content: 3g
- Saturated Fat Content: 4g
- Serving Size: 100g
- Sodium Content: 50mg
- Sugar Content: 10g
- Trans Fat Content: 0g
- Unsaturated Fat Content: 3g

## Tips and Tricks for the Best Outcome

- For a richer flavor, use coconut water instead of regular water.
- Ensure the cassava is finely grated for the best texture.
- The topping should be caramelized but not burnt. Keep a close eye during broiling.

## Final Thoughts

Cassava Cake is more than just a dessert; it's a journey through Filipino culture and history. Its rich flavors and textures make it a favorite for many, and with Chef RV's recipe, you can bring a piece of the Philippines to your kitchen.

## FAQs

### Why is Cassava Cake popular in the Philippines?

Cassava Cake has deep roots in Filipino culture, dating back to Spanish colonization. Its affordability and delicious taste make it a staple in many households.

### Can I use yucca instead of cassava?

Yes, yucca can be a suitable replacement, though it might slightly alter the taste and texture.

### How long can Cassava Cake be stored?

It's best consumed within 2-3 days when stored in a cool place. Refrigerate if keeping for longer.

### What's the significance of the cheese in the recipe?

The cheese adds creaminess and a savory twist, enhancing the overall flavor profile of the cake.

### Is there a vegan version of Cassava Cake?

Yes, by substituting dairy products with plant-based alternatives, you can create a vegan version. However, it may slightly change the taste and texture.


Dive into the world of Filipino desserts with Chef RV's Cassava Cake. A traditional dish that's creamy, cheesy, and absolutely delightful!

Chef RV Cassava Cake


<YouTube url="https://www.youtube.com/watch?v=s8i4mszy5dI" />

## Caramel Bars Recipe

This is Chef RV's Easy Caramel Bars recipe that is perfect for as a snack or even as gifts for the holidays.

These caramel bars recipe is inspored by similar goodies sold by a popular restaurant chain in the Philippines.

## Ingredients

- Salted Butter: 339 grams (1 1/2 cups)
- Condensed Milk: 1 can
- Egg Yolks: 8
- White Sugar: 200 grams (1 cup)
- Baking Powder: 1/2 teaspoon
- Powdered Milk: 115 grams (1 cup)
- All-Purpose Flour: 240 grams (2 cups)

## Method

1. Begin by melting the butter in a large mixing bowl.
2. Slowly incorporate the condensed milk, blending until smooth.
3. Introduce the egg yolks one at a time, whisking them in.
4. Gradually fold in the white sugar, ensuring it's fully dissolved.
5. Sprinkle in the baking powder, mixing thoroughly.
6. Gently stir in the powdered milk.
7. Finally, mix in the all-purpose flour until you have a soft, cohesive dough.
8. Top with chopped cashew nuts then bang the pans into a surface to remove any bubbles.
9. Bake on a pre-heated 350F or 180C for around 32 to 38 minutes or until an inserted knife comes out clean.
10. Cool then use a plastic scraper to cut the bars for a nice clean cut.

## Nutrition Facts

For a serving size of 100 grams, the dish contains:

- Calories: 375 kcal
- Carbohydrate Content: 40g
- Cholesterol Content: 90mg
- Fat Content: 20g
- Protein Content: 7g
- Saturated Fat Content: 12g
- Serving Size: 100g
- Sodium Content: 300mg
- Sugar Content: 25g
- Trans Fat Content: 0.1g
- Unsaturated Fat Content: 7g

Please note: These are estimated values and might vary based on cooking method and specific brands of ingredients used.

## Substitutes for the Savvy Cook

In case you're missing a few ingredients or looking for healthier alternatives:

- Salted Butter: Unsalted butter (remember to add a pinch of salt!)
- Condensed Milk: Evaporated milk with added sugar
- All-Purpose Flour: Gluten-free flour

## Perfect Pairings

This creamy delight pairs wonderfully with a cup of black coffee or a scoop of vanilla ice cream. For a more textured experience, serve alongside crunchy almond biscotti or fresh fruit slices.

## Tips to Enhance Your Culinary Game

- When melting the butter, ensure it's on low heat to prevent it from burning.
- Always use room temperature eggs; this ensures even mixing.
- Sieve your dry ingredients for a lump-free dough.

## FAQs

### Why use salted butter?

Salted butter enhances the flavor profile, creating a balance between sweet and savory. If you're health-conscious, unsalted butter works too, but don't forget to adjust the salt!

### Can I use brown sugar?

Certainly! Brown sugar will impart a rich, molasses flavor to the dish.

### Why is my dough too sticky?

This could be due to varying moisture in ingredients. Simply add a bit more flour until you achieve the desired consistency.

### How long can I store this treat?

Stored in an airtight container, it will remain fresh for up to a week.


Delight your taste buds with this creamy, delectable treat made with condensed milk, butter, and more. Dive into its history, recipe details, and savor every bite!

Chef RV Easy Caramel Bars


## A Nibble from the Past: Carrot Sponge Cake

Today we'll make [Bruno Almouse' Carrot Cake Recipe](https://brunoalbouze.com/recipe/carrot-cake/).

You can watch his YouTube video [here](https://www.youtube.com/watch?v=tZ16lcfrLuA).

I have just made this recipe and I must say Bruno is truly the king of pastry!

## Ingredients

Yields: 8 servings

### Carrot and Pineapple Mixture

- 120 g pineapple, cut into small cubes (optional)
- 250 g carrots
- 20 g ginger, fresh or crystalized
- 150 g orange or carrot juice (I used pineapple juice from the can)

### Dry Ingredients

- 70 g ground walnuts or pecans
- 190 g all-purpose flour
- 5 g baking powder
- 3 g baking soda
- 1 g cinnamon
- 3 g salt

### Genoise

- 150 g eggs (3), room temp
- 80 g white sugar
- 40 g brown sugar
- 120 g neutral oil (grape seed/peanut)

### Orange-Carrot Jelly

- 100 g orange juice
- 100 g carrot juice
- 30 g sugar
- 2 g agar-agar

### Buttercream-Cheese Filling

- 220 g sugar
- 50 g water
- 10 g honey
- 130 g egg white (from 4 eggs)
- 10 g vanilla
- 150 g butter, room temp
- 300 g cream cheese, room temp

### Chocolate Chablon (optional)

- 100 g dark chocolate
- 5 g oil

## Method

### Assembling the Carrot Sponge

1. Peel, wash, and shred the carrots. With your food processor's blade, cut them down further, along with the ginger.
2. In a large saucepan, cook down the carrot and orange juice for about 15 minutes, until all the moisture evaporates. Adding pre-cooked carrots instead of raw ones lends a remarkable moistness to the cake, making it better as it ages.
3. If using whole walnuts, grind the walnuts into a fine meal in your food processor. Add flour, baking powder, baking soda, cinnamon, and salt to this mixture. Stir until they blend well and set aside.
4. Meanwhile, using a stand mixer with the whisk attachment, create a genoise by beating the eggs and sugars at high speed for around 15 minutes or until they turn pale and fluffy. It should have ribbon consistency.
5. Gradually fold in the oil into the genoise mixture, then the dry ingredients, and finally the carrot mixture, blending each thoroughly before adding the next.
6. Finally, spread the batter evenly onto a baking tray lined with parchment paper.

### Baking the Carrot Sponge

1. Preheat your oven to 375ºF/180ºC.
2. Bake the carrot sponge for about 15 minutes. Be careful not to overcook.
3. Let it cool, then freeze.
4. Remove from the sheet tray and cut into four rectangles.
5. Refrigerate these until needed.

### Preparing the Orange-Carrot Jelly

1. Combine sugar and agar agar.
2. Reduce the orange and carrot juice by half.
3. Add the sugar-agar mixture, stirring well, and cook for another 2 minutes.
4. Transfer to a small container lined with plastic wrap. Chill and cut into small cubes. You can freeze these cubes for later use.

### Whipping up the Buttercream-Cheese Filling

1. Start with the Italian meringue: beat egg whites with cream of tartar on medium speed. While it runs, gradually pour in the sugar, water, and honey cooked to 245ºF/118ºC.
2. Increase the mixer speed, beating until the mixture cools down. Add vanilla and butter once the meringue reaches 77ºF/25ºC. Beat until homogenized, then add cream cheese and continue beating until the mixture is fluffy and light.

### Setting the Chocolate Chablon

1. Chop the dark chocolate into small pieces and microwave in 20-second intervals, stirring in between until it melts. Do not overheat.
2. Mix in the oil and spread this mixture evenly and thinly over the first sponge cake. Refrigerate to set. The coated side will be the bottom of the cake.

### Assembly

1. Once all components are ready, start the assembly by spreading the frosting on the cooled sponge. Repeat until all pieces are covered.
2. Decorate the cake with an open star piping tip and freeze until firm enough to trim off edges and cut.
3. Decorate with orange-carrot jelly cubes and top with real mini carrots if desired.

## Nutritional Breakdown

Given the serving size of 155 grams (including serving size for all the components), the nutrition content for each serving of Carrot Sponge Cake is approximately:

- Calories: 520 kcal
- Carbohydrate Content: 60 g
- Cholesterol Content: 80 mg
- Fat Content: 30 g
- Protein Content: 6 g
- Saturated Fat Content: 12 g
- Sodium Content: 450 mg
- Sugar Content: 40 g
- Trans Fat Content: 0 g
- Unsaturated Fat Content: 18 g

## Elevating Your Culinary Experience

Enhance your Carrot Sponge Cake experience by serving it alongside a cup of hot black tea or a glass of dessert wine. A side of whipped cream or vanilla ice cream can also be a delightful accompaniment.

## Frequently Asked Questions

### What can I substitute for the cream cheese in the filling?

You can use mascarpone or ricotta cheese as an alternative to cream cheese in the filling. The texture and taste might vary slightly, but they make excellent substitutes.

### Can I use pre-packaged carrot juice for the jelly?

While fresh juice is always preferable for the best flavor, pre-packaged carrot juice can certainly be used in a pinch.

### Is there a vegan alternative for the eggs in this recipe?

Yes, you can substitute each egg with a mixture of 1 tablespoon of flaxseed meal and 2.5 tablespoons of water.

### Can I substitute the sugar with a sweetener?

Yes, you can use sweeteners like stevia or erythritol instead of sugar. Please check the packaging for the correct conversion ratio.

### Can this cake be frozen for later use?

Yes, the carrot sponge cake freezes well. Wrap it carefully and it can be frozen for up to two months.


Learn how to make Bruno Albouz's delicious Carrot Cake, he uses French technique to take this traditionally English cake to the next level. Definitely worht the effort.

Bruno Albouze Carrot Cake


<YouTube url="https://www.youtube.com/watch?v=pGbf_JNLAfU&pp=ygUYY2hlZiBydiBrYWJhYmF5YW4gcmVjaXBl" />

## Kababayan Muffins: A Filipino Delight

Kababayan muffins are a staple in Filipino bakeries, offering a delightful taste that carries a rich cultural significance.

These muffins are soft and slightly chewy in texture and are made with canned milk as traditional bakeries in the Philippines won't have any refrigerators.

I remember eating these muffins as a child and making them at home just brought me back to my childhood!

The name 'Kababayan' translates to 'countryman' in Filipino, and the unique shape of these muffins is reminiscent of the traditional farmer's hat, which is taken off and raised when exchanging warm greeting among countrymen.

## The Magic Behind Kababayan Muffins

The secret to the perfect Kababayan muffin lies in the baking process.

The muffins are initially baked at a high temperature to create a distinctive bulge in the middle, then the temperature is reduced to ensure the inside is cooked thoroughly.

This method, known as temperature shock, gives the muffins their unique hat-like shape.

The amount of baking powder also ensures to give the muffins that distinctive look.

## Ingredients for Kababayan Muffins

Here's what you'll need to make your own batch of Kababayan muffins:

- 237 grams of water
- 177 grams of evaporated milk
- 113 grams of melted butter or margarine
- 1 whole egg
- 1 tablespoon of vanilla extract
- Few drops of yellow food coloring (optional)
- 312.5 grams of all-purpose flour
- 150 grams of white sugar
- 20 grams of baking powder
- 1.15 grams of baking soda
- 1.42 grams of salt

## Ingredient Notes

- Instead of water, I used fresh milk to give the muffins more body and creaminess.
- If you use a large-sized cup cake liners, you will be able to make just 12 pieces.
- Try mixing the batter with 1 tablespoon of mango essence, 3/4 tablespoon of pandan essence or 1 tablespoon of ube essence to give them some other flavours.

## Preparing Your Kababayan Muffins

1. Preheat your oven to 415°F/212°C and grease your muffin pans.
2. In a bowl, combine your dry ingredients: flour, sugar, baking powder, baking soda, and salt.
3. In another bowl, mix together your wet ingredients: water, evaporated milk, melted butter, egg, and vanilla extract. Add yellow food coloring if desired.
4. Gradually add the wet ingredients to the dry ingredients, mixing until the batter is smooth.
5. Divide the batter evenly among the greased muffin pans.
6. Bake in the preheated oven at 415°F/212°C for 7 minutes.
7. After 7 minutes, reduce the oven temperature to 350°F/180°C and bake for another 7 minutes.
8. Let the muffins cool before removing them from the pan.

## Nutritional Information

Given the ingredients used, each serving of Kababayan muffins (approximately 76 grams per serving) contains:

- Calories: 200 kcal
- Carbohydrate Content: 25 g
- Cholesterol Content: 20 mg
- Fat Content: 10 g
- Protein Content: 4 g
- Saturated Fat Content: 5 g
- Sodium Content: 200 mg
- Sugar Content: 15 g
- Trans Fat Content: 0 g
- Unsaturated Fat Content: 2 g

## What to Serve with Kababayan Muffins

Kababayan muffins are versatile and can be enjoyed at any time of the day.
They pair well with a cup of coffee for breakfast or as a mid-afternoon snack.
For a more substantial meal, try serving them with a savory Filipino dish like Adobo or Sinigang.

## Ingredient Substitutes

If you're having trouble finding some of the ingredients, here are a few substitutes:

- Evaporated Milk: You can use half-and-half or heavy cream as a substitute.
- Melted Butter: If you prefer a dairy-free option, you can use coconut oil or any other vegetable oil.

## The Kababayan Muffin Experience

Baking Kababayan muffins is not just about creating a delicious treat; it's about experiencing a piece of Filipino culture. The process is simple, the ingredients are accessible, and the result is a delightful muffin that carries a piece of history in its unique shape.

## FAQs

### What makes Kababayan muffins unique?

The unique shape of Kababayan muffins, resembling a farmer's hat, and the temperature shock baking method sets them apart from other muffins.

### Can I use regular milk instead of evaporated milk?

Yes, you can use regular milk, but evaporated milk gives the muffins a richer taste.

### What can I use if I don't have yellow food coloring?

The food coloring is optional and is used to give the muffins their traditional yellow color. You can leave it out if you prefer.

### How long do Kababayan muffins stay fresh?

Kababayan muffins can be stored in an airtight container at room temperature for up to 3 days.

### Can I freeze Kababayan muffins?

Yes, you can freeze them for up to 3 months. Just make sure to wrap them well to prevent freezer burn.

## Final Thoughts

Baking Kababayan muffins is a delightful journey into the heart of Filipino cuisine. These muffins, with their unique shape and rich flavor, offer a taste of the Philippines that you can easily recreate in your own kitchen. So why wait? Start baking and bring a piece of Filipino culture to your home.


Let's make some of Chef RV's Kababayan muffins. Discover the secrets behind these delightful treats and bring a taste of the Philippines to your kitchen.

Chef RV Kababayan Filipino Muffins


## A Mouthwatering Voyage to Flavor Town

Ever wondered what the culinary equivalent of a soulful symphony might taste like? The answer lies in the exceptional Orange and Raisin Semolina Cake, an enchanting medley of citrusy charm and earthy sweetness.

This extraordinary dessert has its roots deeply entrenched in the Mediterranean region. Born amidst the sun-kissed orchards and wind-swept vineyards, it's an emblem of simple yet profound flavors.

## Ingredients

- 70 grams of raisins
- A drizzle of orange blossom water
- 1 litre (1000 grams) of whole milk
- 190 grams of caster sugar
- 135 grams of fine semolina flour
- 3 eggs

Preparation time: 25 minutes | Cooking time: 20 minutes | Serves: 4

## How to Conjure This Sweet Miracle?

1. Begin by softening the raisins in the orange blossom water. This not only plumps up the dried fruits but also infuses them with an irresistible citrusy fragrance.
2. Meanwhile, bring the milk to a simmer with 100g of the sugar. As the sweetened milk begins to bubble, steadily pour in the semolina flour. Whisk continuously, transforming the mixture into a thick, smooth custard.
3. Next, beat the eggs and integrate them into the semolina mixture. Follow it up by mixing in the orange-soaked raisins.
4. Preheat the oven to 180°C (350°F), Gas Mark 4. Concurrently, caramelize the remaining sugar in a saucepan with a dash of water. Pour this glossy caramel into a 22cm Charlotte mould, ensuring a thorough coating of its sides.
5. Finally, pour the semolina mixture into the caramel-lined mould. Bake it for 20 minutes, let it cool, and then carefully un-mould the cake.
6. Nutritional Snapshot per Serving (Weight: Approx. 350g)

- Calories: 520 kcal
- Carbohydrate Content: 78g
- Cholesterol Content: 155mg
- Fat Content: 15g
- Protein Content: 15g
- Saturated Fat Content: 6g
- Sodium Content: 150mg
- Sugar Content: 42g
- Trans Fat Content: 0g
- Unsaturated Fat Content: 5g

## A Stellar Ensemble for Your Semolina Cake

An Orange and Raisin Semolina Cake pairs splendidly with a scoop of creamy vanilla ice cream or a dollop of tangy Greek yogurt. It's a harmonious blend of flavors that can make any dessert aficionado swoon.

## Tweaking the Recipe

Having trouble sourcing some ingredients? Worry not! Swap the orange blossom water with freshly grated orange zest, and the caster sugar with regular granulated sugar or honey. You could also substitute the whole milk with plant-based milk for a dairy-free variant.

## The Secret Sauce to a Perfect Semolina Cake

To get the most out of your Orange and Raisin Semolina Cake, always use fine semolina for a smoother texture. And remember, caramel can burn quickly, so keep a vigilant eye while preparing it.

## Wrapping Up the Culinary Saga

Creating an Orange and Raisin Semolina Cake is more than just following a recipe—it's about immersing oneself in an unforgettable culinary journey that tantalizes your taste buds.

## Frequently Asked Questions

### What's the optimal semolina-to-liquid ratio for a semolina cake?

The general rule of thumb is to maintain a 1:5 ratio. For this recipe, 135g of semolina is used for 1 litre of milk, yielding a cake with a moist yet firm texture.

### Can I use other dried fruits in this recipe?

Absolutely! While raisins are traditionally used, feel free to experiment with dried cranberries, apricots, or even mixed dried fruits for a different twist.

### How can I ensure my cake doesn't stick to the mould?

Coating the mould with caramelized sugar not only adds a sweet crust but also aids in easy unmoulding. Also, allowing the cake to cool before unmoulding helps.

### Can this cake be stored for later use?

Yes, you can store the Orange and Raisin Semolina Cake in an airtight container and refrigerate it for up to a week.

### How to reheat the cake without drying it out?

Reheating slices in a microwave for 20-30 seconds at medium power should do the trick. Remember, it's just reheating, not cooking.


Let's learn how to make this delightful Orange and Raisin Semolina Cake, an indulgence that promises an extraordinary feast for your senses.

Orange and Raisin Semolina Flan


## Whisking Up Citrus Bliss

The Flourless Orange Cake is more than just a dessert; it's a symphony of flavors that dances on your palate, a nod to culinary innovation and a testament to the versatility of oranges. Bursting with citrusy sweetness, this gluten-free treat is a must-try for both baking beginners and connoisseurs alike.

## Ingredients You Will Need

Let's roll up our sleeves and get down to business. Here's what you need:

### For the cake batter:

- 3 eggs
- 125g caster sugar
- 2 teaspoons baking powder
- 1 unwaxed orange
- A pinch of salt
- 125g ground almonds

### As toppings, you'll need:

- A handful of almonds, roughly sliced
- Icing sugar, for dusting
- Optional: Fruit coulis for a fruity twist

Please note, your oven should be preheated to 180°C (350°F).

## Nutrition Information

In one serving of 100 grams:

- Calories: 380
- Carbohydrate Content: 34.4g
- Cholesterol Content: 80mg
- Fat Content: 22.5g
- Protein Content: 10.7g
- Saturated Fat Content: 2.2g
- Sodium Content: 200mg
- Sugar Content: 30g
- Trans Fat Content: 0g
- Unsaturated Fat Content: 20.3g

## How to Make Flourless Orange Cake

1. Whisk together the eggs and sugar until the mixture takes on a pale hue. This ensures that our cake has a light, spongy texture.
2. Introduce the baking powder, the zest and juice of the orange, the pinch of salt, and the ground almonds to the mixture. Mix well. The smell of fresh oranges should permeate the air.
3. Pour your batter into a 20cm round cake tin lined with nonstick baking paper. In it goes into your preheated oven, and let the magic happen for 55 minutes.
4. After 55 minutes, the cake should be golden on top. To confirm it's done, insert a knife into the center of the cake. If it comes out dry, your cake is ready.
5. To serve, decorate the cake with sliced almonds and a dusting of icing sugar. A dollop of fruit coulis can add a vibrant note to this citrus medley if you fancy.

## Gourmet Tip-Top Tips

- To ensure your cake rises perfectly, make sure your baking powder is fresh.
- For a different taste profile, you could replace the icing sugar with a dusting of cocoa powder or even cinnamon.
- Feel free to play around with the type of nuts used, walnuts or hazelnuts would work well too!

## When Life Gives You Oranges, Make Cake!

Finding it difficult to source unwaxed oranges? You can substitute it with regular oranges - just make sure to give them a good scrub before zesting.

## What's on the Side?

Serve this cake as a sumptuous end to a Mediterranean meal, or pair it with a cup of coffee as a mid-afternoon indulgence. For a special breakfast, try it with Greek yogurt and a drizzle of honey.

## Pondering Over the Flourless Orange Cake

The Flourless Orange Cake truly is a testament to the versatility of baking. Its mix of simplicity, elegance, and intense flavors makes it a standout dessert for all seasons.

## FAQs

### What makes this cake flourless?

This cake is flourless because it uses ground almonds instead of flour. This makes it an excellent choice for those following a gluten-free diet.

### How can I store this cake?

You can store this cake in an airtight container at room temperature for up to 3 days or refrigerate it for up to a week.

### What can I use as a substitute for ground almonds?

You can use other ground nuts like walnuts or hazelnuts as a substitute for ground almonds.

### Can I use orange extract instead of orange zest and juice?

While you could use orange extract, using fresh zest and juice gives the cake a more vibrant and authentic orange flavor.

### Can I freeze this cake?

Yes, this cake freezes well. Just wrap it tightly in plastic wrap and it should keep for up to 3 months.


Whip up this gluten-free Flourless Orange Cake bursting with citrusy sweetness, a must-try for both baking beginners and connoisseurs alike.

Cake Recipes

Chef RV Cassava Cake

Chef RV Easy Caramel Bars

Bruno Albouze Carrot Cake

Chef RV Kababayan Filipino Muffins

Orange and Raisin Semolina Flan

Flourless Orange Cake