Easy-As Orange and Almond Gluten-free Cake
Recipe By Heather 🦋
This is a super-easy cake to make if you have a blender or food processor. It’s so moist and fudgy, its a delight to eat. The hardest part is keeping the time free to boil your oranges, allowing them to cool enough to handle and remove seeds before you do everything else. After that, you throw everything in and mix. Easy as!
Ingredients
• 2 medium whole oranges (approx 600g total weight, washed) I used blood oranges.
• 6 large eggs (at room temperature)
• 1 1/4 cups (225g-250g) caster raw sugar. I blitzed raw sugar to make raw caster sugar.
• A squeeze or 1 tsp of vanilla paste
• 2 1/2 to 2 3/4 cups (250g-275g) almond meal/flour
• 1 1/4 tsp gluten free baking powder
• Butter for greasing your cake pan. I find butter better because if you slightly overcook
the outside of the cake which can happen quite quickly its still delicious because the
butter and orange caramelises together.
Instructions
1.Boil the Oranges: Place the whole oranges in a saucepan of cold water, bring to boil, and simmer gently for 2 hours (you may need to top up the water when needed).
2. Drain, let cool, halve or quarter and remove any seeds.
3. Prep the oven: Preheat your oven to 190 C (170 C fan-forced). Grease with butter and line, a 21-22cm springform cake tin with baking paper.
4. Purée: Place the cooled, seeded orange chunks (skin, pith and flesh) into food processor or blender and blitz until smooth.
5. Mix the batter: Add the eggs, sugar, almond meal, baking powder and vanilla paste to the puréed orange directly in your bowl or food processor. Mix or whisk well until a smooth batter forms.
6. Bake: Pour the batter into a prepared tin. Bake for 50-60 mins until golden and firm in the centre. If the top browns too fast after 30 mins loosely cover with foil. The mixture will puff up a bit and then lower/settle down as it cools.
Cool and serve: Let the cake cool completely in the tin before slicing or moving, as it is very tender when warm. You can dust with icing sugar or make a citrus drizzle out of reduced orange juice and a little maple syrup. I find the cake just beautiful without the added extras as its very moist and sweet but definitely not too sweet. Would make great cupcakes and is easy to do a double batch as the batter is easy to work with.