Ingredients with Measurements:
- 500g almond flour
- 500g powdered sugar
- 3 egg whites
- 1 tsp orange zest
- 1 tsp orange extract
- 1/2 tsp salt
- 1/2 tsp baking powder
- 1/4 cup orange juice
- 1/4 cup water
- 1 cup powdered sugar (for icing)
Special Equipment Needed:
- Kransekake molds (6-8 graduated rings)
- Parchment paper
- Pastry bag
Step-by-Step Instructions:
1. Preheat the oven to 350°F (180°C).
2. In a large bowl, mix together the almond flour, powdered sugar, salt, and baking powder.
3. In a separate bowl, whisk the egg whites until stiff peaks form.
4. Add the orange zest, orange extract, orange juice, and water to the egg whites and mix until well combined.
5. Gradually fold the egg white mixture into the almond flour mixture until a smooth dough forms.
6. Transfer the dough to a pastry bag and pipe it into the kransekake molds, starting with the largest ring and working your way down to the smallest.
7. Bake the kransekake for 15-20 minutes, or until golden brown.
8. Allow the kransekake to cool in the molds for 5 minutes before carefully removing them.
9. Once the kransekake has cooled completely, mix the powdered sugar and a few drops of orange juice to make a thick icing.
10. Drizzle the icing over the kransekake and let it set before serving.
- Time:
Preparation time: 30 minutes
- Cooking time: 15-20 minutes
Temperature:
- Oven temperature: 350°F (180°C)
Serving size:
- Makes 6-8 servings
Nutritional information:
- Calories: 420 per serving
- Fat: 18g
- Carbohydrates: 60g
- Protein: 10g
Substitutions for ingredients:
- Almond flour can be substituted with hazelnut flour or a gluten-free flour blend.
- Orange extract can be substituted with vanilla extract or almond extract.
- Orange juice can be substituted with lemon juice or lime juice.
Variations:
- Add chopped nuts or dried fruit to the dough for extra texture and flavor.
- Use different flavors of extract, such as almond or vanilla, for a different taste.
Tips and Tricks:
- Make sure to pipe the dough evenly into the molds to ensure even baking.
- If the dough is too sticky, dust your hands with powdered sugar before handling.
- Let the kransekake cool completely before removing them from the molds to prevent them from breaking.
Storage Instructions:
- Store the kransekake in an airtight container at room temperature for up to 3 days.
Reheating Instructions:
- To reheat the kransekake, place them in a preheated oven at 350°F (180°C) for 5-10 minutes.
Presentation Ideas:
- Arrange the kransekake on a platter and dust with powdered sugar.
- Garnish with fresh orange slices or candied orange peel.
Garnishes:
- Powdered sugar
- Fresh orange slices
- Candied orange peel
Pairings:
- Serve with a cup of coffee or tea.
Suggested Side Dishes:
- Fresh fruit salad
- Vanilla ice cream
Troubleshooting Advice:
- If the dough is too dry, add a little more orange juice or water.
- If the kransekake sticks to the molds, gently tap the molds on a flat surface to loosen them.
Food Safety Advice:
- Make sure to use clean and dry equipment when making the kransekake.
- Store the kransekake in an airtight container to prevent contamination.
Food History:
- Kransekake is a traditional Norwegian cake made from almond flour and powdered sugar. It is often served at special occasions such as weddings and Christmas.
Flavor Profiles:
- The Orange Kransekake has a sweet and nutty flavor with a hint of citrus from the orange zest and juice.
Serving Suggestions:
- Serve the kransekake as a dessert or as a sweet snack with coffee or tea.
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Region: Norwegian