So I’ve never rated myself as much of a baker, but this cake has made me look good more than once.
It is not original. I got it off my sister ages ago… but she didn’t make it up either. Truth is, I’m not really sure where this recipe came from. But it is super easy, moist and delicious – and that’s what counts!
With the oranges, you can boil them if you want on the stove – but it takes aaaaages. I prefer to stick them in the microwave, then they’re done in 5 min. That’s my only “hack” to this recipe.
The big bonus with this recipe is that it is both gluten and dairy-free – so perfect for an occasion where there may be guests with such allergies. Just remember it is NOT egg or nut free because it is made on almond meal and half a dozen eggs!
- 2 navel oranges
- 1 cup caster sugar
- 1.5 cups of almond meal
- 1 tsp of gluten free baking powder
- 1 tsp of vanilla essence/extract
- 1 tsp Cointreau (optional)
- 6 eggs, lightly beaten
- Icing sugar to dust
- Nuttelex or olive oil to grease cake tin
- Pierce the skin of the oranges with a fork and bung them in the microwave with a bit of water on HIGH for about 5 min (until very soft). Or, if you want to do it the long way (or you don’t have a microwave) you can boil the oranges on the stove, covered in water for a whole hour (“ain’t nobody got time for that!”). Cut oranges into quarters and leave to cool.
- Preheat oven to 180 degrees. Grease and line a 23 cm springform cake tin
- Remove any seeds from the oranges and blend them in a food processor (or blender) until very smooth (you might need a little bit of water or orange juice)
- Add the ground almonds, sugar, baking powder, vanilla and Cointreau using the pulse button until just combined. DO NOT OVERBLEND!
- Pour into tin, whack in the oven and bake for 50 min until cake firms and shrinks from the side of the tin.
- Leave in the tin to cool
- Dust with icing sugar just before serving with a scoop of soy ice cream!
Give it a go! I love this cake – it is soooo yummy.