Pete hasn't been eating gluten for a while now and started to feel very left out when he couldn't eat delicious desserts anymore. We had to find something that didn't compromise taste with weird flours....that's where almond meal steps in. And there we found orange and almond cake.
I remember mum making it on numerous occasions as a youngster and it didn't come with positive memories. So when Pete suggested I make it, I hesitantly obliged. WOW is it good. Amazing infact. Heavenly moist (I hate that word but it's so fitting for this cake) and a small(ish) slice doesn't leave me feeling too guilty.
This cake seems to be regularly appearing on our bench, not only because of its deliciousness, but also because of how easy it is! A must try!
Orange and almond cake
Method
2 large navel oranges, (choose oranges with unblemished skins as the whole fruit
is used in this recipe)
5 eggs
1 1/4 cups (250g) caster sugar
2 1/2 cups (250g) ground almonds
1 tsp gluten-free baking powder*
Pure icing sugar to serve
Ingredients
1. Preheat oven to 170°C. Grease and line the base of a heart-shaped pan.
2. Place the two whole oranges in a saucepan and cover with water. Bring to the
boil and simmer, covered, for 1 hour, ensuring that the oranges remain covered
with water. Drain and cool.
3. Chop the oranges into quarters, discard any seeds,
then place the chunks into a blender and puree until smooth.
4. Beat the eggs with the sugar until thick, then add the orange puree, ground
almonds and baking powder and mix well.
5. Pour into prepared pan and bake for 45 minutes to 1 hour.
6. Leave the cake to firm up in the
pan for 20 minutes then turn out, remove the baking paper and turn over to
finish cooling right way up. This cake definitely mellows with a little time and
can be prepared up to 48 hours in advance.
7. To serve, sift icing sugar on top and decorate with orange zest and
almonds.
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