This was my first foray into the world of gluten free and dairy free baking. If any cake can convert someone to baking with flour alternatives, it’s this one! It is a moist cake with a delicate crumb, and is flavourful and satisfying.
Recipe source
2 oranges, washed and chopped into small chunks, seeds removed (280g including skin)
5 eggs, separated
200g caster sugar
225g ground almonds
2 tbsp. toasted flaked almonds
Icing sugar for dusting
Cook chopped oranges with 1 tbsp. of water in a small saucepan on medium-low heat for around 30 minutes, or until water has evaporated.
Preheat oven to 180C (170C with fan) and line a 9 inch cake tin with parchment (I used an 8 inch tin and had enough batter remaining to make two more mini cakes).
Blend the oranges to a pulp.
Whisk egg whites with an electric beater until stiff peaks form. Add half the sugar and beat for a further minute.
In a separate bowl, whisk the egg yolks with the remaining sugar until pale and thick. Whisk in the orange purée and then gently fold in ground almonds with a spatula.
Add 3 tbsp. of egg whites to loosen the mixture and then gently fold in remaining egg whites.
Pour batter into prepared tin and level. Sprinkle with flaked almonds. Bake 40-55 minutes, checking after 20 minutes to make sure it doesn’t brown too quickly.
When cool dust with icing sugar.
Cake can be served at room temperature, but also tastes good cold.
raspberrythriller 