Taste Cakes Pastries: Almond Christophe Felder Middle East orange pistachio meal
by Sandra
Random posts
Death by Chocolate Biscuits (Very) Décadente
Holiday, I forget everything!
(No Ratings Yet) 
Loading ... The intriguing Gateau Olga C. Felder: Survey
Discovering for the first time the picture of the cake Olga in the pages of my 100 recipes
C. Felder, I first thought it was probably a slave cake (the name was certainly something!) Hungarian cakes close to the surface covered with poppy seeds .. except that we look more closely, I realized that what I believed to be poppy was actually crystallized violets crushed. Intrigued by the composition of the cake listed in the "cake of the world and our regions," I browsed the list of ingredients and there .. almonds, oranges, semolina, barley syrup, orange flower water .. a sunny Mediterranean breathable .. And the cake ...? based, soft, slightly crumbly texture, a scent of oranges and mixed with almonds and essential notes provided by the crunchy pistachios, an oriental touch that I preferred the purple of the original version. A disturbing resemblance with Arissa cake (or Arichi) also called semolina cake with variants found in the kitchen Tunisian, Egyptian, Moroccan or Algerian But when Christophe Felder been searched the name of this cake? A track may be the recipe him by his girlfriend Deborah ... I suspect the origins of "there" ...
(for a square pan 26 cm) For the cake
- 4 eggs
- 300g sugar
- 180g of freshly squeezed orange juice (2 oranges)
- 200ml sunflower oil neutral type
- 2 drops of almond flavoring or extract of bitter almond taste
- 150g fine semolina wheat
- 100g flour
- 150g almond powder
- 1 packet baking powder
- 1 packet vanilla sugar
- 1 orange zest, finely grated
For the icing
- 100ml syrup orgeat
- 50ml water
- 2 cs orange flower water
- jelly or jam of apricot
- 200g pistachios or almonds crushed mondées
In a large bowl, beat whole eggs with sugar at high speed until mixture thickens and laundry. Add the orange juice, oil and almond extract and continue whipping until a homogeneous mixture. Add remaining ingredients and incorporate with a wooden spoon while the dough is smooth and homogeneous.
Pour the batter into the pan, oven and start cooking 5 minutes, then lower the thermostat to 6 (180 ° C) and continue baking for 20 to 25 min.
During cooking the cake, prepare the icing: mix in a bowl orgeat syrup, water and orange blossom.
Once the cake is cooked (check with a toothpick dipped in the middle), place the pan on a wire rack and pour the syrup directly to soak the entire surface (possibly wait a few moments as the cake begins to absorb some syrup before continue to pay). Let cool completely in pan before unmould.
Lightly coat the cake with jam or jelly and apricot spread smoothly crushed pistachios mondées (knife for me, thank you my husband!). Serve the cake cut into small squares or diamonds or a bite sweets presented in paper boxes.
This cake keeps for several days problem.
Note: Unlike Arissa cake which is eaten with the spoon because of its crumbly texture, the cake Olga although very basis fits perfectly with the flour that goes into its composition and probably also because it is less soaked in syrup .
Source: Adapted from My 100 recipes
Print This Post Copyright © 2008
In the same vein
 My Adventure with Christophe Felder |  Lesson No. 23: Brownies coffee brown |  My French Escapade with Christophe Felder |
by Graziella
by Anonymous
Dear Sandra,
I am a regular at your page since I tried your recipe for raisin bread that was fabulous. I had been searching for a recipe that worked after trying the recipe given in a book famous patisserie that totally failed not once but four times, after making one adjustment after the other. Yours was a success at once. Thank you for this.
Now, the picture and the ingredients definitely remind me a cake traditionally we make here in Greece, which is called contrast. Except that we do not use almonds. You can also serve it with ice cream. Now that I think about it, you could also top it with a cream cheese based on.
Sorry for using English. It's that my French is not that good. What I mainly wanted to say is: The recipe and the ingredients are reminiscent of the Greek cake however. The only difference is that we do not add almonds. And thank you for the recipe for raisin bread.
Kisses from Greece,
Lina
by Big Boss
Photos sublime as usual, your words are traveling and you feel nothing in baker thinking how easy it is to make such a cake ...
But I can not try anything! How are you doing?! Have you no limits? ; op
by Debo
I am not the Déborah in question but I can confirm that, given the ingredients, it does not come from my home to me but your home yourself you 
Your photos give me much desire to go to tomorrow afternoon!
by Gracianne
almonds, citrus, pistachios, there is what I like in this cake was so pretty to see.
by Rosa's Yummy yums
A true delicacy! Perfect! A nice note and beautiful photos!
Bises,
Rosa
by Iris
it is intriguing indeed, olga this that I ever heard! I ask him to make a closer
by Maïté
I have already made a contrast, and Olga cake with all its fragrances me many tries ...
I started to make my first bread - bagels, a year ago, thanks to this blog. I tried a lot of revenue Pétrin since, and I've never been disappointed. Latest breads made small rustic walnut. Sandra thank you for all these very specific revenue.
Maïté
by christine
yum! the photos are still all about! hey, I have tagged
by anne
I'm in love: orange, almonds and the "snow" pistachio I saliva in advance!
by Luminet
I never tested the cake meal. He proposes a marriage of flavors. I took the recipe I think it will please!
by Cécile
miam this cake, very promising!
c'est vrai, ça, faistu how to arrive at such good things, as beautiful photos etc etc?
I want your secret! pending $ $ I have tagged, I guess I am the 167 th to do so but never mind, I wanted anyway!
bises!
Cecil / gatococo
by small talk
I'd rather a part here, right now, with a coffee ... One can dream, right?!
by emilia
how nice ^ te enqu recipe ... and I love when a recipe is documented and tjs chez toi c le cas! ideal if you are curious and greedy to Lafois ...
by Ari (Baking and Books)
What gorgeous photos! I love the colors with the contrast between yellow and green, it all looks so delicious. 
by Foodie Froggy
But ... but ... this is my Arichi Mémé Yvonne !!;-))
by bergeou
The cake air divine, I think me try soon.
by Tartelette
This beautiful cake. Can not find syrup orgeat here I finally do it myself. Now I have another recipe to use!
by nini
These carréssont frankly irresistible ... I must note the recipe!
by lolo
coquin this cupcake because I am the eye! and your photos are really beautiful
it was by chance that I knew your blog but I do not regret it because there is as beautiful and good recipes!
by Mitch
when I see the ingredients, I am immediately drawn to your cake. that good things together
by ~ marion ~
Hello Sandra,
I tried this recipe with lemon I had a tajine in place of the orange and it was delicious. This cake is very soft and very fragrant.
I confirm that it is very difficult to unmould, even when we took care to coat the mold with oil and flour.
Thank you & see you soon!
Marion.
by QlinArt
ça m'a lair terribly soft and succulent. Thank you for the recipe!
by veggie belly
This looks so beautiful, ill be trying it out!
by Mansi
that'sa really very pretty cake!:)
by Y
What a beautiful cake. I love the topping of bright green pistachios
Booyah! I was tired of seeing these cakes, as it is beautiful every day!
Finally a new recipe, which seems good,
Thank you and good day