La Receta del Dia: Almond-Orange Pound Cake and Uchuva Sauce 
The "uchuva", physalis peruviana linnaeus, is originally from Peru and grows wild in high regions. It is one of the traditional tropical fruits from Colombia and in English it is known as "cape gooseberry", or "yellow gooseberry". The nutritional values of the uchuva are very similar to the cherry.
Two hundred years ago, the Portuguese and Spanish sailors introduced the "uchuva" in South Africa. They brought them from Latin America to Buena Esperanza Cape in South Africa. From there it was taken to Kenya, Zimbabwe, Australia, New Zealand, Hawaii, India, where it's grown commercially.
The uchuva fruit is delicious baked in cakes, desserts, made into sauces and preserves as well as dressing for salads and grilled meats. The wood from the shrub is used to make furniture.
Today I will share with you a delicious recipe for Orange Almond Pound Cake and the most delicate Uchuva Sauce. The sauce keeps refrigerated for up to a month...Now the recipe!
Ingredients for the Orange-Almond Pound Cake:
uchuva cake pound cake melissa de leon panama chef personal chef delicious recipe sauce fruit exotic cookingdiva chefs- 3/4 sifted flour
- 1/2 teaspoon baking powder
- 1/8 teaspoon salt
- the zest from 2 oranges (or 1 tablespoon grated, dried orange peel)
- 5 large eggs
- 1 teaspoon vanilla
- 1 teaspoon orange liquor (I use Cointreau)
- 7 oz. almond paste
- 1 cup white fine sugar
- 8 oz. (2 sticks) butter, softened.
Directions:
Pre-heat the oven to 340 degrees C for 10 minutes. Process the almond paste and sugar until it breaks up. Add butter and beat well until creamy and doubled in volume.
Add one egg at the time (or two like in the photo!) and beat well after each addition. Continue until all the eggs are incorporated. Mix in vanilla, orange liquor and orange peel.
Fold in the flour and pour batter into a buttered and fluored pan. Bake at 340 F for 45-50 minutes or until a toothpick inserted in the center comes out clean. Remove from the oven and let cool completely before cutting it. Serve with uchuva sauce.
To prepare the Uchuva sauce:
- Combine 4 cups fresh ripe uchuvas with 2 cups water, 1-1/2 cups sugar, 1 teaspoon whole cloves and 2 cinnamon sticks. Cook under medium heat for 10 minutes, stirring occasionally. You will obtain a clear sauce, with dominate beautiful seeds dancing around along with the uchuva
Remove the cloves and Cinnamon sticks if you want. - IF you want to prepare a more consistent sauce, cook it for a total of 20-25 minutes, stirring often to avoid it burns at the bottom of the pan. Either way you prepare the sauce is going to be fantabulous!
Enjoy, my dear readers...!
Chef Melissa
Tags: recipe, chef, cookingdiva, uchuva, panama, cake, tropical fruit
- by Chef Melissa
- October 22, 2005
- 10:08 am
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MÓNICA LAZCANO SANTOS dice en La Receta del Dia: Almond-Orange Pound Cake and Uchuva Sauce
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Comments
10.22.05 at 01:15 PM |
Mmmm…I wish I could find some fresh uchuvas around here! I have found them dried and always wondered what cape gooseberries were and how they were different from the gooseberries around here because they tasted so different. I could definitely try the cake, though I’ll have to come up with my own variation for the sauce!
——-
10.22.05 at 01:32 PM |
Please do, and let me know about the sauce! I have never seen dried uchuvas…we get them fresh here at the supermarket, they import them from Colombia.
10.22.05 at 05:04 PM |
i like your recipes, i visit again sure, i invites you to visit mine about recipes at http://catmangirona4.blogspot.com and if you like poetry visit also http://catmangirona.blogspot.com
10.22.05 at 05:13 PM |
Hola Catman, gracias por visitarnos. Hoy he conocido tus blogs y me parecen muy interesantes y las fotos de las bebidas y recetas muy atractivas—-por alla les visito
saludos,
11.06.05 at 05:48 PM |
Hola Melissa, nuevamente te escribo, he visitado varias veces tu pagina y he aprovechado para realizar algunas de tus recetas, que han resultado magnificas.
He colocado un enlace a tu pagina desde la mia, esperando que no te resulte una molestia, para que la gente que me visite pueda navegar por la tuya tambien, que realmente merece la pena.
Un saludo
Toni
11.10.05 at 10:06 AM |
Hola Catman! gracias por visitarnos nuevamente
no tengo acceso a mi compu en estos momentos…, pero en cuanto me sea posible agrego un vinculo a tu blog. Abrazos!
06.12.07 at 01:46 AM |
come è bello questo blog! bravo!
06.20.07 at 10:50 AM |
HI, I am trying to view the recipe for the Orange Almond Cake with the Uchuva sauce but I cannot find it.
please help!
10.25.07 at 03:31 PM |
Hello am trying to fine the orange almond cake were can i fine it. thank you
10.26.07 at 04:02 PM |
Hola there! just click where it says “read more” and you will get the rest of the page including the recipe. Have a tasty weekend!
Melissa
08.24.10 at 11:05 PM |
The recipe is excellent and on of a kind. Thank you for sharing.
04.16.12 at 04:50 PM |
UN GUSTO VISITAR TU PAGINA Y ASÍ CONOCER DE LA GASTRONOMÍA DE TU PAÍS, UN PLECER TENER CONTACTO CON USTEDES!!!
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