Whether you want to bake a cake for a friend to cheer them up, or you need a little comfort food at home right now, I have a tasty, seasonal recipe for you. As you know, I always try to use the freshest, seasonal ingredients in my baking, so to round out the winter season, I’ve got a gorgeous orange cake recipe for you. The zesty orange flavour complements the moist, nutty texture of the sponge. Being flour-free, this is also a gluten-free orange cake recipe, too. The almonds are a good source of vitamin E, making them a skin-friendly addition, too. For more tasty seasonal recipes, check out my book Eat Beautiful.
Flourless Orange & Almond Cake
271 CALORIES PER SERVING
Butter or coconut oil, for greasing
215g caster sugar
300g ground almonds
1 tsp baking powder
1 tbsp chopped pistachios, for sprinkling
- Place the oranges in a saucepan and cover with cold water. Bring to the boil, then reduce the heat and cook for 1 hour or until tender. Transfer to a food processor and blend until smooth.
- Preheat the oven to 200°C/180°C fan, then grease a 22cm-diameter cake tin with a little butter or coconut oil and line the base with baking parchment.
- Place the eggs and sugar in a mixing bowl and, using an electric beater, whisk until thick and pale. Add the puréed oranges, ground almonds and baking powder, and gently fold in to combine.
- Pour the cake batter into the prepared tine and bake for 1 hour or until springy to the touch. Leave in the tin to cool for about 5 minutes before transferring to a wire rack to fish cooling. Sprinkle with the pistachios before slicing to serve.
© Wendy Rowe. All Rights Reserved.