This simple recipe is the perfect afternoon tea treat and is also a great option for anyone who’s allergic to gluten.
This yummy cake is a flavour sensation that will keep you going back for seconds. The cake is made up of sweet orange, a buttery base, and a citrus syrup, all melding together to create a fantastic summer flavour.
It’s a lovely addition to the table during the holiday season and a perfect light treat for tea time. Enjoy!
- Melted butter, to grease
- 2 oranges
- 3 eggs
- 215g (1 cup) caster sugar
- 300g (3 cups) almond meal
- 1 teaspoon gluten-free baking powder
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- 1 orange
- 155g (3/4 cup) caster sugar
- Preheat oven to 170°C.
- Grease a slice pan or a springform pan and line with baking paper—allowing the sides to overhang.
- Place oranges in a saucepan filled with water and bring to the boil.
- Boil the oranges on medium heat for 15 minutes.
- Drain the oranges, fill the saucepan with cold water, return the oranges and boil them once again for another 15 minutes.
- When boiled place blanche the oranges in cold water and chop into small pieces.
- Once all the seeds are removed blend the oranges in a food processor until combined.
- In a large bowl use an electric mixer to combine the sugar and eggs until smooth.
- Fold in the orange, almond meal and baking powder until mixed.
- Pour into your cake tin and bake for 1 hour.
- Set aside to cool for 15 minutes and start making the orange syrup.
- Remove the arrange rind from the orange and juice the orange.
- Cook the rind in a saucepan of boiling water for 5 minutes.
- Drain the rind in the sink.
- Add the rind, orange juice and sugar back into the pan and cook for 2-3 minutes until thick and all the sugar is dissolved.
- Pour the syrup over the top of the cake to serve.