Gluten Free Orange and Almond Cake

This recipe calls for a food processor.

2 oranges
250g almond meal (this is finely crushed almonds that represent a flour substitute)
225g caster sugar (important to have caster sugar because of how fine it is)
6 eggs

1 tsp vanilla extract/ essence
Flaked almonds for decoration

(Essentially this recipe only needs 4 ingredients but I like the touch of the decorative flaked almonds and the taste of a little vanilla). If you had it to hand, a ¼ scraped vanilla pod would be even more delicious, or if you wanted something with added health benefit you could add a couple of heaped tablespoons of chia seeds, they wont have any taste and will look similar to the flecked look of a lemon and poppy seed cake.

Preheat the oven to 180 degrees centigrade.

Bring a pot of water to the boil and put in the two (WHOLE) oranges, cover and simmer for 40-60mins or until they’re very soft, you’ll be able to tell just by sticking a butter knife into the skin. When you feel the skin is soft enough that it could be turned to mush in a food processor, its ready.

Cut the two ends from the oranges, these ‘bellybuttons’ are bitter and should never be used on citrus fruits. (side note: cut these ends off when making cocktails or drinks as well to avoid the bitter taste).

Give the oranges a rough chop into a few pieces just to aid the food processor and help the mix cool before the eggs are added so they don’t cook on contact, whizz up then add the vanilla extract, almond meal and sugar and whizz again. Add the 6 eggs (making sure the mixture isn’t too hot).

Spoon the mixture into a 23cm round cake tin which has been greased with a little butter for baking.

Cook the cake for 30mins then remove and cover with foil, continue cooking for an extra 20 mins or until top is golden brown and a skewer or knife comes out clean when inserted and removed into the centre of the cake.

I found this cake was lacking a little something so you could serve it with a dollop of cream if you so desired. I put a few basil leaves into my mortar and pestle and ground it down with a teaspoon of icing sugar then stirred through some sour cream… I was a fan but most people that had it said they’d prefer normal cream. Each to his own as far as sides go but all opinions were that the cake itself, was bloody lovely. Bon appetit.



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