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.

THIS POST CONTAINS AFFILIATE LINKS

Flourless Orange & Almond Cake

1. 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.
2. 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.
3. 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.
4. 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.

MORE RECIPES: Vegan Raw Brownies | Chicken Satay | Date Energy Balls

© Wendy Rowe. All Rights Reserved.