Gluten free orange and almond cake
For my dad’s birthday I asked he gave me a fun dessert idea and because he’s a legend he chose the Orange and Almond Cake from my book Seasons To Share which I published in 2016 with Murdoch. (I’d so love to write another but one bite at a time with the mound on my plate right now!)
It’s very simple to make using lovely wholesome ingredients. Hope you love it as much as Dad does.
ORANGE AND ALMOND CAKE
Gluten free : Dairy Free : Vegetarian
2 organic oranges
coconut oil for greasing the cake tin
6 free range eggs
1 1/3 cups coconut sugar or panela
2 1/4 cups almond meal
1 teaspoons gluten free baking powder
2 tablespoons maple syrup
2 organic oranges, sliced into 1cm thick rounds
To serve: coconut yoghurt, whipped coconut or dairy cream, vanilla bean ice cream, greek yog
To make the cake, bring a large saucepan of water to the boil. Wash the oranges well and add to pan, reduce heat and simmer for 90 minutes. Once the time is up remove, slice into quarters to cool (doing this is faster than letting the whole orange peel), and remove the pith and pips. Pop them in a high powered blender or food processor and blitz to a puree. Preheat oven to 160C and grease and line a 20cm springform round cake tin. Add remaining ingredients to the blender with the orange puree and blitz to form the batter. Pour into lined tin and bake for 1 – 1 1/4 hours or until the top is golden and a skewer inserted into the middle comes out clean. Allow to cool in tin. To make the caramlised oranges, heat the maple in a frypan on low heat. Add orange slices and cook for about 3 minutes each side or until lovely and golden in colour and caramelised. Remove pan from heat, cool orange pieces for a few minutes, then remove cake from tin and top with the orange pieces. Garnish with extra almonds and mint leaves if you wish.