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
- 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
- Wash the navel oranges and place in a large pot.
- 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).
- Remove the oranges from the water and allow to cool completely (they should be nice and soft).
- Preheat oven to 160 degrees celsius.
- Grease and line the base and sides of a 22cm springform baking tin with baking paper and set aside.
- Cut the ends off the oranges and discard.
- Chop the cooled oranges into pieces and place into a food processor. Process completely until smooth and no lumps remain. Set aside.
- Beat the eggs and caster sugar in a large bowl until pale and frothy (about 2 minutes on high speed using handheld beaters).
- Add the orange puree and stir through.
- Pour the mixture into the prepared baking tin and sprinkle the flaked almonds over the top of the cake.
- Bake for 60 minutes or until a skewer inserted into the middle comes out with just a few crumbs on it.
- Allow to cool completely in the tin (preferably place in the fridge to chill overnight).
- Sprinkle with icing sugar and orange zest just before serving.
- Serve with low-fat yoghurt for a healthier alternative to cream.
Thermomix recipe version available here.