How to Make a Gluten-Free Orange & Almond Cake
Join Cupcake Jemma for a bake-along and learn how to make a mouthwatering gluten-free orange and almond cake. This cake is not only gluten-free but also incredibly tasty. The recipe calls for boiled oranges that are blended into a fragrant orange paste. Other ingredients include ground almonds, caster sugar, honey, and salt. The cake batter is made by separating eggs, whisking the yolks with sugar and honey, and folding in the ground almonds and orange paste. Whisked egg whites are added to give the cake a light and fluffy texture. The batter is poured into a greased and lined 8-inch pan and decorated with orange slices. The cake is then baked at 170°C for 45-55 minutes. Once cooled, a citrus syrup can be drizzled over the cake for extra moisture. Serve this delicious cake with ice cream or on its own for a delightful treat.
Ingredients:
- 2 medium size oranges
- 6 large eggs
- 300 grams ground almonds (almond flour)
- 225 grams caster sugar
- 1 tablespoon honey
- 1/4 teaspoon salt
- orange slices for decoration
Cooking steps:
- Boil two medium-sized oranges for 1.5 to 2 hours until soft. Cut them open, remove the pips, and blend them into a smooth paste.
- Separate 6 large eggs and whisk the yolks with 1 tablespoon of honey and 225 grams of caster sugar until pale and fluffy.
- Gently fold in 300 grams of ground almonds, the orange paste, and 1/4 teaspoon of salt.
- Whisk the egg whites until stiff peaks form, then fold them into the cake batter.
- Pour the batter into a greased and lined 8-inch cake pan. Decorate with orange slices.
- Bake at 170°C for 45-55 minutes.
- While the cake cools, prepare a citrus syrup by combining the juice of 2 oranges, the juice of half a lemon, and 1-2 tablespoons of sugar in a saucepan. Heat until the sugar dissolves.
- Once the cake has cooled, poke holes in the top and drizzle the syrup over it for added moisture.
- Slice and serve!
