Moist and crunchy, Polish Orange and Almond Flan may be served either as a Two delectable dishes from Poland to make a complete meal – Polish Carp and Polish Orange and Almond Flan. dessert with whipped cream or by itself with coffee.
1 teaspoon vegetable oil
6 oz. ground almonds
3 oz. sugar juice of J orange
4 oranges, peeled, white pith removed and segmented
2 tablespoons orange-flavoured liqueur juice of
4 oz. sugar
2 tablespoons water grated rind of 2 oranges
Preheat the oven to very cool 250 CF (Gas Mark }, 130°C).
With the teaspoon of vegetable oil, grease a shallow 8-inch round flan tin. Set aside.
In a medium-sized mixing bowl, com-bine the almonds and sugar together. Pour in the orange juice and stir until the ingredients are thoroughly combined. (The mixture should be just moist enough to spread.) With a palette knife or spatula, spread the almond mixture over the bottom of the flan tin. Place the tin in the centre of the oven and bake for 20 to 25 minutes, or until the mixture is firm. Remove the tin from the oven and set aside to cool. Gently remove the flan base and place it on a wire rack. Set aside.
Meanwhile, make the topping. Place the orange segments in a shallow bowl and pour over the orange-flavoured liqueur. Set aside.
In a medium-sized saucepan, combine the orange juice, sugar and water. Place the pan over low heat and cook the mix-ture, stirring constantly, until all the sugar has dissolved. Increase the heat to moderate and bring the mixture to the boil.
Boil the mixture for 10 minutes or until it is thick and will coat the back of the spoon. Remove the pan from the heat and stir in the orange rind. Set the syrup aside.
Arrange the orange segments dec-oratively on top of the flan base and pour over the juices. Pour the orange syrup over the oranges, smoothing it over evenly with a flat-bladed knife. Set aside until the topping is cool. Place the flan in the refrigerator to chill for 1 hour before serving.
To serve, remove the flan from the refrigerator. Transfer it to a serving plate and cut with a warm knife.