Gluten Free Spiced Orange and Almond cake
This recipe makes one large gluten free cake
Ingredients
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
Instructions
- 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.
Notes
Warning, this cakes take about 3 1/2 hours to make so leave plenty of time. This is a lovely gluten free almond flour cake recipe with the unique addition of boiled oranges for flavour instead of orange essence. Very easy to make and will keep for a few days after you make it.