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Flourless Gluten-free Almond and Orange Cake

Flourless Gluten-free Almond and Orange Cake

by Naomi Murray in Journal

This delicious, moist and citrusy cake takes me straight back to Mallorca. It is often on display in the local cafes and is a welcome treat to enjoy as you watch the world go by.

It is very easy to make, has a few simple ingredients and is a bonus for those who can’t or don’t tolerate gluten.

Ingredients
  • 2 medium sized oranges (I used blood) washed, roughly chopped, including the peel, but discarding the pips
  • 5 eggs separated
  • 1 cup of caster sugar
  • 2 1/2 cups of ground almonds
  • 2 or 3 tablespoons of flaked Almonds
  • Icing sugar to decorate and a few gogi berries if you have them
Method
  • Place the chopped oranges in a saucepan with 1 tablespoon of water. Cover with a lid and simmer gently for 30 minutes until the oranges are soft and the water has evaporated. Turn off the heat and leave to cool.
  • Preheat the oven to 170ºC. Line the sides and bottom of a 23cm springform cake tin with greaseproof paper. You can use a little butter oil to help it stick if need be.
  • Blitz the oranges until finely chopped in a mini food processor.
  • Place the 5 egg whites in a bowl and beat using an electric whisk until stiff peaks are formed. Then slowly add half the sugar, whisking for a minute. It should look lovely and silky.
  • In another bowl whisk the 5 egg yolks and remaining sugar for about 3 minutes until it is pale and thickened. Add the oranges, whisk until combined well. Then fold in the ground almonds with a metal spoon.
  • Gently fold in the egg whites to the mixture.
  • Pour the mix in to the cake tin, sprinkle over the flaked almonds and bake for around 50-55 minutes. Check it is cooked by inserting a skewer into the centre. It should come out clean. If you are concerned it is browning too quickly you can place some foil over it.
  • Remove from the oven and leave to cool in the tin.
  • Carefully take the cake out of the tin, peel away the paper and place on a cake stand or plate. Sieve over icing sugar and sprinkle with gogi berries if you wish.
  • Serve just warm with crème fraîche.

 

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