Fat Free Orange Almond Cake

This is a very light, fluffy cake without any fat, well almost, the only fat in this cake is from the almonds, but we're not adding any butter or oil, so this one is really light! Obviously it will contain sugar and a little bit of flour but really this is one that you can easily serve to someone that's health conscious.

You will need:

150 grams of sugar
4 egg yolks

2 oranges,  zest only
2 - 3 drops of bitter almond extract

4 egg whites
1 pinch salt
1 knife tip of backing powder

2 tabelspoons of sugar

125 grams almond meal
5 tablespoons flour

Mix the sugar and the egg yolks until light yellow in color and very fluffy, add the orange zest and the almond flavor and mix in. Set aside.

In a clean bowl mix egg whites, salt and baking powder until peaks form, then add the 2 tablespoons of sugar and beat quickly for about another minute. Set aside

Mix the flour and almond meal evenly, then alternating with the egg whites fold gently into the egg yolk mixture with a rubber spatula. Fill in a prepared, well buttered and floured 8 inch/22 cm ring mold.

Bake on the lowest rack of a preheated 350 degree oven for about  35 - 45 minutes (depending on the mold).

Glaze:

150 ml Orange Juice
4 tablespoons of powdered sugar
if desired 2 tablespoons Grand Marnier or Cointreau

Mix well, then remove the cake from the pan, poke a couple of holes in it and drizzle with the glaze. Let cool and keep cool until ready to serve.

You can decorate the cake by peeling one of the oranges you zested.  Cut it in thin slices and layer on the cake evenly to make a nice pattern, then do the same with a banana. It looks nice and gives it an additional layer of flavor.

Serve and enjoy!

Orange-Garlic Chicken with Almond Rice Pilaf

Not knowing what to make for dinner and refusing to cook the same old grilled chicken breast I wanted to come up with something I've never done before. And I did, at first I was a bit worried if Hubby would like it or if it would even come out good, but WOW! Delicious! Even better, it's easy as pie to make.

It was kind of hot out yesterday so I thought that I could use some citrusy flavors in our dinner. So here is what you need:

3 to 4 Chicken Breasts (skinless & boneless)
rinse and pat dry

For the Marinade:

3 large cloves of garlic (pressed through a garlic press)
1 Serrano Pepper (cut finely)
1 Orange Zest and Juice
Fresh ground Black Pepper
Red Pepper flakes
3 tablespoons Olive Oil
Salt

Mix the ingredients in a cup or bowl well, place chicken breast in a re-sealable bag, pour in the marinade, shake so meat is covered well, and refrigerate, turning occasionally for about 1 hour or longer.

For the rice:

1/2 large Yellow Onion (or small whole Onion), finely chopped
2 tablespoons Butter
1.5 cups Rice (rinse well until water runs clear)
1.5 cups Chicken stock
1 cup Orange Juice
1/2 cup sliced or slivered Almonds

I used my rice cooker to do this, so you might have to adjust the liquids to the measurements of your rice cooker.

Melt the butter. add chopped onion, almonds and let sweat for a couple of minutes until onion looks transparent, add the rice and liquids to the measurement of your rice cooker, 3 parts stock to 2 parts orange juice, set to cook. You'll see the almonds will add a nice crunch to the rice and it's just lovely!

When your rice is almost done, start up your grill to get it nice and hot. Place your marinated Chicken on the grill, turning over once or twice while brushing with the marinate, until done.

Serve with a nice salad and a crisp white or rose wine!

DELICIOUS! Bon Apetit! Mahlzeit! En Guete!