SATURDAY COOKING: FLOURLESS ORANGE AND ALMOND CAKE

It’s always good to have one of those recipes around. I can’t remember where I got it, but I used to make it a lot in my past life as a cake maker.
It’s gluten and dairy free. This FLOURLESS ORANGE AND ALMOND CAKE is failproof. It will last forever in your fridge.
You need to boil 2 big oranges or 2.5 medium size ones first. Place them in a big pot, cover with water and boil until the oranges are really soft and the skin is almost split. You may need to top up the water to ensure the oranges are submerged at all times. This boiling process will ensure there is no bitterness in the cake. And don’t use “commercial” oranges with wax on it. Use oranges grown without pesticides. Once the oranges are cooked, cool them for a while and then blitz them in a blender until you get a thick purée.

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I made a couple of minis cakes on the side, that’s the result. The bottom was a bit overcooked, it won’t be looking like this when you bake it in a big tin.

4 eggs
250g caster sugar
2-2.5 oranges, boiled, pureed
2 tspn baking powder
250g ground almonds

Method:

  1. Preheat oven to 165°C. Grease and line a 23cm round cake tin.
  2. Beat the eggs and sugar in a bowl until creamy and fluffed up. Gently add the oranges, baking powder and almonds and mix until just combined.
  3. Pour into tin and bake for about 1h15 until a skewer inserted in the cake comes out dry and the top of the cake springs back when you poke it.
  4. Eat!

Very moist cake. You could try to replace the almond meal with hazelnut meal.

 

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