Everyone needs a little bit of Vitamin C in their life and what better way to enjoy it than with this delicious gluten-free Orange & Almond cake created by Eats by Anna. In our latest instalment with the self-confessed 'kitchen magpie', Anna shows us how to make this baking staple into something spectacular.
This must be the most ubiquitous gluten-free option on cafe menus, and for a good reason - it's moist, redolent with evocative perfume of oranges and the musky undertone of almonds. Every cook has their own version of this cake, the main variable being whether honey or cane sugar is used as the sweetener. I've eschewed both and have used coconut sugar instead. It lends a lovely caramel texture but without the cloying feel honey can often add.
I've used Kerikeri oranges here, but you can use whatever citrus is in season. Tangelos work well, and so do the combination of oranges and limes.
Ground almonds are a pretty pricey ingredient. Check out your local Indian or Middle Eastern grocer where ground almonds can be bought for a steal!
ORANGE & ALMOND CAKE
You will need:
• 2 large, or 3 medium oranges
• 5 free-range eggs
• 2 ½ cups ground almonds
• Just less than 1 cup coconut sugar
• 1 tsp baking powder
• Icing sugar, to dust
- Grease and line a 22cm springform baking tin.
- Wash the oranges under running water then place the whole oranges in a large pot, cover with water and cook at a gentle boil for an hour before removing them and setting them aside to cool.
- While oranges are cooling, heat oven to 180° Celsius. Slice the cooked and cooled oranges, but keep any juices, and add the fruit and juices to the jug of your blender. Blend skin and all until you have a beautifully fragrant pulp.
- Beat the eggs in a large bowl until fluffy. Add the orange pulp and coconut sugar and sift in the ground almond and baking powder. Mix thoroughly to combine then pour the cake batter into the prepared tin.
- Bake for around an hour, or until the cake is uniformly golden on top and springs back when you touch it. You may need to cook the cake for up to another 10-12 minutes if it still feels too soft in the centre - it all depends on your oven.
- Let the cake cool in the tin before turning it out - this is essential! If you try to turn it out while still very warm you'll end up in tears. If you like, dust the cake with icing sugar and serve with Greek yoghurt or a drizzle of Lewis Road Creamery cream.