Cake
- 3 oranges
- 3 eggs
- 1 cup caster sugar
- 3 cups almond meal
- 1 tsp gluten free baking powder
Syrup
- ½ cup caster sugar
- ½ cup water
- 1 tbs orange rind, finely grated
- 2 tbs fresh orange juice, strained
Flourless orange cake with orange syrup
Serves: 12
Prep: 15
Cook: 90
Ingredients
Method
- Pre-heat oven to 170°C. Grease a 20cm round cake tin and line base with baking paper.
- Coarsely chop oranges including skin, removing seeds. Place oranges in a saucepan, cover with cold water. Bring to the boil over medium heat. Cook for 15 minutes or until tender. Drain. Return to pan and cover with cold water and cook for 15 minutes to reduce bitterness of the peel. Refresh under cold water. Place the orange in a food processor and process until smooth.
- Using an electric beater, whisk eggs and sugar until thick and pale. Add the oranges, almond meal and baking powder and gently fold until just combined. Pour into prepared pan.
- Bake for 1 hour or until a skewer inserted into the centre comes out clean. Set aside for 15 minutes to cool. Drizzle cake with orange syrup to serve.
- Dissolve the sugar in the water (heating on stove); then add the orange rind/zest and juice. Finally, simmer for about 10 minutes until thickens slightly. Pour syrup over the cake.
Tips
- Remember to always check the label of each ingredient to ensure it is gluten free.
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