Orange and almond cream

In this orange and almond cream I mix two of my favorite flavours. Being a real Mediterranean girl from the south of Portugal, I grew up surrounded by orange and almond trees. In my granddad’s property we had quite a good quantity of orange trees (and also quite a variety of other fruit trees). We didn’t have our own almond trees but there’s a lot of them around my house thanks to my neighbours.

orange and almond cream

The majority of the desserts and traditional sweets of the Portuguese cuisine in the south are almond based and/or orange based. I remember my mum and my auntie cooking almond biscuits, almond roulade and orange roulade for almost every special occasion. But the list of traditional desserts are endless and these ingredients are almost always present.

I find that a lot of the traditional sweets in Malta are very similar to the ones back home. Most probably because of the almonds. Also here is used in quite a few desserts. Here in Malta, we don’t see the amount of orange trees or almond trees that we see in Portugal, Spain or Italy (besides the size of the country, I don’t know for which reason), but we can find the fruits in all the markets and supermarkets so there’s no excuses not to use as much as we do.

So this orange and almond cream has definitely a strong Mediterranean flavour which I love. I make this desserts quite regularly and hope you enjoy it as much as I do 🙂

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Yield: 4 people

Orange and Almond cream

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Prep Time 15 minutes

Cook Time 25 minutes

Total Time 40 minutes

Ingredients

• 5 eggs
• 170 g sugar
• juice of 1 orange
• zest of 1 orange
• 3 tbsp almond powder or flour
• 1 tbsp butter
• Cinnamon powder, to taste

Instructions

1. Break the eggs into a pan and add the sugar and the almonds. Mix well with a whisk.
2. Mix in the orange zest, juice and butter.
3. Bring to the boil and simmer over medium heat, stirring constantly.
4. When it starts to thicken and without boiling, turn off the heat
5. Keep stirring until it cools down a bit, so the eggs don't overcook and become scrambled eggs.
6. Divide the cream by 4 cups
7. Place in the refrigerator so it becomes firm and cold.
8. To serve, sprinkle with cinnamon powder

Nutrition Information:

Yield:

4
Amount Per Serving: Calories: 500Total Fat: 13gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 240mgSodium: 182mgCarbohydrates: 85gFiber: 4gSugar: 56gProtein: 13g

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