Monday, October 4, 2010
This is a nice cake for anyone with gluten intolerance. But good for anyone as well.
It is dense with ground almonds, but not like a butter or pound cake.
It is moist with the boiled orange, but not soggy.
And the only oil in this cake comes from the almond itself, no additional fats used.
I changed some of the instructions so that I don’t need to use the baking powder, but feel free if you want to use it.
I tried with navel, according to the instructions and found the orange flavour not so good like my other orange bakes that uses Valencia. I think Valencia might be better here.
Orange Almond Cake Recipe
2 large navel oranges, (choose oranges with unblemished skins as the whole fruit is used in this recipe)
1 1/4 cups (250g) caster sugar (I used 200gm only)
2 1/2 cups (250g) ground almonds
1 tsp gluten-free baking powder* (I didn’t use this)
Pure icing sugar to serve
1. Place the two whole oranges in a saucepan and cover with water. Bring to the boil and simmer, covered, for 1 hour, ensuring that the oranges remain covered with water. Drain and cool. Chop the oranges into quarters, discard any seeds, then place the chunks into a blender and puree until smooth.
2. Preheat oven to 160/180°C. Grease and line the base of a 8inch round pan.
3. Beat the eggs with the sugar until thick and pale. Take out 1/3 of the eggs and set aside.
4. Then add the orange puree, ground almonds and baking powder and mix well with whisk. After everything is well combined, put the reserved 1/3 of beaten eggs back into the batter and fold.
5. Pour into prepared pan and bake for 1 hour (I only did for 50 minutes). Leave the cake to firm up in the pan for 20 minutes then turn out, remove the baking paper and turn over to finish cooling right way up.
This cake definitely mellows with a little time and can be prepared up to 48 hours in advance.* (According to the source)
To serve, sift icing sugar on top and decorate with orange zest and almonds.
*Note: If cake is not served on the same day, please keep in the fridge(wrapped or covered) because this cake is moist and is like a custard (set with eggs) it doesn’t keep that well at room temperature. My cake smelled weird after 36 hours at room temperature.