In the frenzy leading up to Christmas, my friend and I were inspired to make some of the dishes from Tom Kerridge’s Christmas programme. One of those dishes was this gluten free spiced orange cake made with almond flour. Watching him do it on the tele made it look really easy.
We gathered all the ingredients and late on Christmas Eve we decided to start making this. Here is where I say, you have to read the recipe and instructions before you attempt any recipe. Little did we know that this recipe would take quite a while to make as we had to firstly boil some oranges for an hour and a half. Not deterred, we soldiered on til the wee hours of the morning.
The process when simplified looks very easy, boil oranges, mash them up, mix in all the ingredients, bake, glaze, serve. In reality, there are no baking tricks needed, just quite a bit of time. By the time the cake finished baking, we decided to go to bed instead of making the other elements of the recipe, the ice cream and the spiced plum sauce.
The next day, we added a marmalade glaze to the cake and served it with some vanilla ice cream. It went down a treat.
Gluten Free Spiced Orange and Almond cake
For the cake
- 3 oranges
- 300 g/10½oz ground almonds
- 300 g/10½oz caster sugar
- 2 tsp baking powder
- 1 tsp ground ginger
- 1 tsp ground cinnamon
- 7 free-range eggs
- some marmalade for glazing
- orange liquer optional
- For the cake, put the unpeeled oranges in a pan with a lid.
- Cover with cold water, bring to the boil and simmer for 1½-2 hours, or until the skins are soft and the insides broken down.
- Drain and, when cool enough to handle, cut each orange in half and remove the seeds.
- Chop everything finely — skins, pith, fruit — in the food processor.
- Preheat the oven to 160C/325F/Gas 3 and grease and line a 24cm/9½in loaf tin or a 20cm/8in cake tin.
- Weigh the orange pulp and keep 450g/1lb (discard the rest).
- Place back in food processor with all the dry ingredients and add the eggs one at a time until you have a smooth batter. I just mixed all the ingredients in a mixing bowl instead.
- Pour the cake mixture into the prepared tin and bake for 1 hour -1 hour 20 minutes, or until the sides start to come away from the tin.
- Check the cake after 40 minutes and cover with aluminium foil to stop the top burning.
- Remove the cake from the oven and leave to cool on a wire rack.
- When the cake is cold, remove it from the tin.
- Heat some fine peel orange marmalade in a pan and spread it over the cake. If you want it boozy, you can always poke some holes in the cake with a skewer and pour over some orange liqueur.
- (If you want to make the spiced plum sauce that was on the show, you can find the recipe at the BBC website, link below)
You can find the full recipe on the BBC website.
- one 24cm/9½in loaf tin
- an ice cream maker
- a food processor or mixer
- a blender