Ingredients
Cake
- 2 oranges
- 5 eggs
- 225g caster sugar
- 250g almond meal
- 1 tsp vanilla extract
- 1 tsp baking powder*
*using gluten-free baking powder will make this recipe entirely free from gluten.
Orange glaze (optional)
- Zest and juice of 1 orange
- 1 tbsp caster sugar
Method
Cake
- Place the whole oranges in a saucepan full of water, bring to the boil and simmer for 20 minutes.
- Drain and re-fill with fresh water then bring to the boil and simmer once more for 20 minutes (changing the water reduces the bitterness of the rind).
- Remove the oranges and rinse briefly under cold water.
- Roughly chop the oranges and discard any seeds.
- Puree them in a food processor or blender. Set aside.
- Grease and line a 22cm springform tin.
- Preheat oven to 160°C (fan-forced).
- In a large bowl, whisk the eggs and sugar together well, then stir in the almond meal and vanilla extract.
- Finally, add the pureed orange and baking powder, then stir to combine.
- Pour the mixture into the prepared tin and bake for 50 minutes (check after 30 minutes and, if the top is already nicely browned, cover it loosely with foil).
- The cake is cooked when a small knife inserted into the centre comes out clean.
- Allow the cake to cool in the tin.
- To finish off the cake, dust the top with icing sugar or cover it with orange glaze.
Glaze
- To make the orange glaze, place the orange juice and zest in a small pan.
- Add the sugar and bring to a simmer.
- Cook for just a few minutes until it thickens slightly.
- Pour the warm glaze over the cake and gently spread it to the edges using a pastry brush or the back of a spoon.
- Enjoy!
More citrussy delights!
Gluten-free Lemon Drizzle Cake
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