I know, I know this is sometimes an over done cake. If you don’t eat gluten or wheat it is often the only choice in cafes and restaurants when you go out.
I hear you, however, this one is so easy to make and is so delicious that I never get tired of it. You can add other spices and use other citrus for different flavours. I have made it with Meyer lemons, blood oranges, mandarins and limes and they are all delicious.
You can cut back a little on the almond flour and add cacao, or melt dark chocolate for a chocolate/orange version too.
Another great thing about this cake is that it is so moist it lasts for ages in the fridge. Eat it straight as it is or warm a piece up and top with whipped cream, cashew cream, mascarpone, or yoghurt, segments of fresh citrus and grate some raw or dark chocolate for a luscious desert.
One of the things I have noticed each time I cook this cake, is that the cooking time varies. I am not sure if it is dependent on the size of the oranges or what, however, you will need to be flexible. Remember that it will be quite moist even when it is cooked. It will set slightly once it has cooled.
This cake has never failed me and even though I have made it a hundred times, if someone asked me what is my favourite cake, this one would be top of the list. Enjoy x
ORGANIC FLOURLESS ORANGE AND ALMOND CAKE
- 2 Organic oranges
- 3 Eggs
- 215 g (1 cup) Coconut sugar blitz in food processor to make it finer
- 300 g (3 cups) Almond meal
- 1 tspn Gluten free baking powder
Preheat oven to 170 degrees C.
Line a 22cm spring form tin with baking paper
Place the oranges in a pan and cover with cold water. Bring to the boil. Cook for 15 minutes or until tender. Drain. Return to pan and cover with cold water. Bring to the boil and cook for another 15 minutes.
Drain and place in the bowl of a food processor and process until smooth.
Use an electric beater to whisk the eggs and sugar in a bowl until they are thick and pale.
Add the oranges, almond meal and baking powder an gently fold until just combined.
Pour the mixture into the lined pan
Bake for 1 hour or until a skewer inserted into the middle of the cake comes out clean. Set aside for 15 minutes to cool.