Orange Almond Cake (Gluten Free!)
When my good friend, Sophie, first gave me this recipe, I was hesitant to try it, as being a self-confessed ‘lazy cook’ when I discovered that I had to boil the oranges for an hour before even starting the recipe, I wasn’t sold on it. But, fortunately she insisted that it was worth the effort… and she was definitely right, this is one of the most moist orange cakes I have tasted – it truly is delicious. In fact, it is also very easy, the boiling of the oranges is something that pretty much takes care of itself and to make the cake it’s simply a matter of pureeing the oranges in a food processor, adding them to the whisked eggs and sugar, and stirring in the other ingredients – done!…Try it!…
2 seedless oranges
250g caster sugar
250g ground almonds
1 teaspoon baking powder
50g flaked almonds
2 tablespoons icing sugar
(To serve: double cream lightly whipped with a touch vanilla paste)
A 22cm springform tin: grease and line the base and sides
- Wash the oranges and cut off the ends (discard), place the oranges into a large saucepan, cover with water and bring to the boil. Boil for 2 hours (topping up with water as required).
- Remove the oranges from the water and allow to cool completely before cutting into pieces and pureeing in a food processor until completely smooth.
- Use an electric whisk to beat the eggs and caster sugar in a large bowl until pale and frothy.
- Add the orange puree, stir through, then add the ground almonds and baking powder, and combine.
- Pour the mixture into the prepared tin. Sprinkle the flaked almonds over the top of the cake.
- Place in a preheated oven, 160’c, and bake for 60 minutes or until a skewer inserted in the middle comes out with just a few crumbs on it.
- Allow to cool completely in the tin.
- Sprinkle with icing sugar. Serve with a dollop of cream (flavoured with a touch of vanilla paste).