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Tuesday, October 11, 2011

Orange & Almond Cake

This cake is deceptively easy, though may consume a little time as you pre-boil the orange. It is thick and dense, as most gluten free cakes are, but is most likely one of the tastiest cakes you will ever make at home.

My only comments when making this recipe is to ensure the orange you use is not old or pock marked - you want the most gloriously shiny, bright orange you can find. As the skin is used in the cake you can imagine that marked flesh wouldn't provide the most desirable taste. If however, your mixture tastes a little too bitter prior to baking just add a little bit more sugar to balance the flavours - but not too much! this cake is not meant to be sickeningly sweet, just perfectly divine.
What Will I Need?

1 large Navel orange, unblemished
125g almond meal
125g caster sugar
3 eggs
1 tsp baking powder

What Now?

1.             Place your orange in a saucepan and cover with water. Bring to a boil over a high heat and allow to bubble away for an hour.

2.             Whilst your orange is boiling away, preheat your oven on 170C and grease and line a 25cm, round, cake tin.

3.             Once your orange is soft and tender, allow to cool as necessary so you can chop it into chunks and remove any seeds, pips, or generally anything that isn’t orange (the colour!)

4.             In a food processor, add eggs, sugar, almond meal, baking powder and orange and then blitz until a smooth batter is formed.

5.             Pour the orange batter into your prepared tin, and then pop into your oven for 25 minutes. The cake will be ready when it is golden brown on top, and if you pierce is with a skewer there is no gooey bits left behind!

6.             Leave the cake in its tray for about 10 minutes before turning it out onto a cooling rack.

7.             To serve, sprinkle with sliced almonds or icing sugar.