This cake is one of the nicest I have made for a long time…a recipe given to me by my daughter who has made it using lemons or limes instead of oranges although as the oranges are ground to a pulp I am thinking I could use mango or pineapple.
This cake uses no flour or fat just ground almonds, eggs, sugar, and oranges…I suppose if you are a vegetarian who eats eggs then it could also be classed as vegetarian.
- 2 oranges
- 3 eggs
- 1 cup of sugar
- 3 cups of almond meal
- 1 tsp of gluten-free baking powder.
For the orange syrup:
- 1 Orange
- 3/4 cup of sugar
I used a 9′ springform baking tin…greased and lined.
Pre-heated oven 170 degrees.
First, put your two oranges in a pan and cover with cold water bring to a rolling boil and cook for 15 minutes then drain and refill the pan and cook the oranges for a further 15 mins then drain and cover with cold water and allow to cool down until you can handle them about 5-10 minutes.
Cooking the oranges like this removes most of the bitterness that you get in the pith…
Then cut the oranges into small pieces and remove any pips then put in your food processor and blitz until smooth.
I blitzed and scraped the sides of the bowl down about 3 times until I was satisfied it was smooth enough…
At this point, there was a beautiful smell of oranges…For me this was a first and doubting Thomas that I am I was a little apprehensive..but trusted my daughters recommendation as she is a great cook.
Next, I whisked the 3 room temperature egg with the sugar until it had gone creamy and a light colour this took about 5 mins with my little handheld electric whisk.
It was now time to fold in the baking powder and the almond meal…
Once this was done I gentle folded in the orange pulp and poured the mix into the prepared tin…
This then went into a preheated oven at 170 and baked for between 1 hr and 10 mins…Mine took the 1 hr 10 mins it depends on the oven…
Test with a skewer and if it comes out clean remove the cake from the oven and allow to cool in the tin while you make the orange sugar syrup…
To make the syrup I zested the orange skin and then squeezed the juice from the orange added the sugar to a small pan and bring to a slow boil while stirring to make sure the sugar dissolves and cook for 2-4 mins so the syrup thickens slightly…
Then remove the cake from the tin… I lightly made a few holes with the tines of a fork on the cake surface and then spooned the syrup over the cake.
This cake was a huge hit with all of us…you could taste both the orange and the almonds and indeed if you wanted you could decorate the top with flaked almonds.
Definitely a keeper…Next time it will be Pretzel Bread…
Be well and stay safe…xxx
Thank you once again for reading this post I hope you all stay safe and healthy xx