Delicious Orange Almond Cake

This recipe was introduced to me by a friend, she brought it to my house for dessert on one of our treasured girls nights in and I fell in love with it. I later discovered the recipe on and never looked back.

It's Gluten-Free and Dairy-Free, but don't let that trick you into thinking its healthy! It's got a decent amount of sugar in it (which I'm sure you can trade for a sugar-replacement like Stevia if you wish to, or even limit the amount of sugar you use), and it really goes best with a dollop of double-cream and a handful of blueberries.

I changed up the recipe by adding a little bit of desiccated coconut and vanilla bean so you can just taste a hint of a little something extra. I also like this cake done in a Lamington/brownie tin, so you can cut it into bite-sized squares to serve at parties, but you can do it in a cake tin if you wish or even muffin trays for individual cakes, just adjust the cooking time.

You will need...

2 Lrg navel oranges
5 eggs
1 ¼ cups (250gr) caster sugar
2 ½ cups (250gr) ground almonds
1 Tbs desiccated coconut
1 vanilla bean pod
1 tsp gluten-free baking powder
Pure icing sugar, double cream and fresh blueberries to serve

1.  Place 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.

2. Preheat oven to 170°C. Grease and line 1 brownie tin.

3. Chop the oranges into quarters and discard any seeds. Place the chunks into a blender and process until smooth. Halve the vanilla pods and scrape out the seeds using the back of your knife.

4. Using an electric mixer, beat the eggs well with the sugar and vanilla until thick then add the orange puree, ground almonds, coconut and baking powder and mix well.

5. Pour into prepared tin and bake for 1 hour. Leave the cake in the tin for 20 minutes then turn out, remove the baking paper and turn over to finish cooling the right way up.

6. To serve, cut into squares and place a dollop of cream and a scattering of blueberries over the top, dust with icing sugar



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