Flourless Orange & Almond Cake

Cake anyone? Yep you heard me right! I am a dietitian who eats cake. In fact, I LOVE desserts #iamhumantoo. I have a sweet tooth and I enjoy baking for friends and family, it’s my ‘me time’ when I get to relax once my little girl is asleep. To be honest, I will probably only have desserts once every 2-3 weeks… it’s usually fruits after dinner in our household. So when I do feel like cake, I WILL have a cake and really enjoy it.

I made this Almond and Orange Cake a couple of weeks ago when we went over to our neighbours’ for coffee. I came across this recipe from Bake Play Smile when I was searching for a dairy free cake (I was still breastfeeding my daughter who has a cow’s milk protein intolerance). Although it takes a bit longer, it was super easy to make and it tasted sooo good! I have made so many pretty desserts from Lucy’s website, check her website out if you like baking. I usually tweak her recipe slightly as they tend to be too sweet for me. For this recipe, I reduced the sugar content and it still turned out well. So without any more delay… here it is!

Gluten Free Flourless Orange & Almond Cake

Prep Time: 15 minutes |  Cooking Time: 3 hours

Recipe is dairy, soy and gluten free

Ingredients:

  • 2 navel oranges (grate zest from 1 of these oranges)
  • 6 eggs
  • 180g caster sugar
  • 250g almond meal
  • 1 tsp baking powder
  • 50g flaked almonds
  • 1 tsp icing sugar for sprinkling

Method:

  1. Wash the navel oranges and place in a large pot.
  2. Cover oranges with water and bring to the boil on the stovetop for 2 hours (add more water during this time so the orange is full submerged in water).
  3. Remove the oranges from the water and allow to cool completely (they should be nice and soft).
  4. Preheat oven to 160 degrees celsius.
  5. Grease and line the base and sides of a 22cm springform baking tin with baking paper and set aside.
  6. Cut the ends off the oranges and discard.
  7. Chop the cooled oranges into pieces and place into a food processor. Process completely until smooth and no lumps remain. Set aside.
  8. Beat the eggs and caster sugar in a large bowl until pale and frothy (about 2 minutes on high speed using handheld beaters).
  9.  Add the orange puree and stir through.
  10. Pour the mixture into the prepared baking tin and sprinkle the flaked almonds over the top of the cake.
  11. Bake for 60 minutes or until a skewer inserted into the middle comes out with just a few crumbs on it.
  12. Allow to cool completely in the tin (preferably place in the fridge to chill overnight).
  13. Sprinkle with icing sugar and orange zest just before serving.
  14. Serve with low-fat yoghurt for a healthier alternative to cream.

Thermomix recipe version available here.

 

Recipe adapted from www.bakeplaysmile.com.