Orange and Almond Cake

This cake is one of my sister’s signature cakes. I have tried alternatives, including one that came with a jammy orange marmalade toffee topping that took me three or so subsequent cakes to get rid of. I put that excess topping into the batter.

Orange and almond cake
serves 6-8

2 oranges
3 eggs
3/4 cup caster sugar
3 cups (300g) almond meal
1 teaspoon gluten free baking powder (this also works well with normal baking powder or even without baking powder)

1. Preheat the oven to 170C, grease and line a 20cm cake tin with baking paper.
2. Thoroughly scrub the oranges (to remove any wax). Place the oranges in a saucepan, cover with cold water, bring to the boil and simmer for 15 minutes. Drain and repeat. (Cooking the oranges twice makes the skin less bitter). Coarsely chop and remove seeds.
3. Place the chopped oranges in a blender with a splash of cold water and pulse until smooth.
4. In a separate bowl, beat the eggs and sugar with an electric beater until thick and pale. Add the orange, almond meal and baking powder and fold to combine.
5. Pour the mixture into the cake tin and bake in a water bath (using hot water) for 1 hour or until a skewer inserted into the centre comes out clean. Set aside for 15 minutes before turning out.

Orange and Almond

Don’t do, as I did, and run out of almond meal. Then, forgetting I am catering for a coeliac, chuck in 1 cup of self raising flour. I was *that* close to substituting coconut flour too.

The non-gluten-free version actually didn’t turn out too bad; it was still moist and dense, but with a little more height to it than the standard almond-meal only cake. It got a lot of compliments too, and the coeliac didn’t turn up.


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