Gluten free and flourless orange and almond cake recipe
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This flourless orange and almond cake is so moist and light it will melt in the mouth. With a delicious citrus flavour, this cake can be made time and time again
Flourless orange and almond cake is the perfect sponge for those who have a gluten intolerance.
By using almonds instead of flour to bake your cake, the sponge becomes beautifully light and easy to digest. Although the flourless cake will take a little patience, and might not be perfect for impatient bakers, as the oranges need to be boiled in a pan of water for 2 hours. Although your patience pays off as the flavour is so intense, it almost tastes like marmalade cake. Serve with a spoonful of vanilla ice cream or on its own to let the flavours shine.
Ingredients
2 oranges
100g brown sugar
400g caster sugar
6 medium free-range eggs
250g ground almonds
1 ½tsp baking powder
Zest and juice of 1 orange
250g mascarpone
2tbsp double cream
WEIGHT CONVERTER
grams
to
cups
Method
Place the two oranges into a large pan with plenty of water and boil gently for two hours. Remove the oranges and set aside. Reserve the cooking liquid.
Place the brown sugar and half the caster sugar into a bowl and crack in the eggs. Whiz with a stick blender until white and fluffy.
Preheat the oven to 180°C/350°F/Gas 4. When the oranges have cooled enough to handle, roughly cut them into medium-sized pieces, remove any seeds and add to a food processor. Whiz until smooth.
Add the orange puree, ground almonds and baking powder to the bowl containing the sugar and eggs. Whiz to combine.
Grease a 26cm cake tin with a little oil and line with baking parchment. Pour the smooth mixture into the tin and bake in the preheated oven for 1-1½ hours. Test the cake by skewering the centre with a clean metal skewer. If it comes back out clean and dry, then the cake is cooked.
To make the syrup, pour the reserved cooking liquid from the oranges into a large pan. Use water to top up to 750ml if there is not enough liquid. Add the remaining caster sugar, the zest of an orange, cut into very thin strips, then its juice. Bring to a fierce boil for 10 mins or until thick and syrupy. It will thicken more once taken off the heat.
Mix the mascarpone with the double cream. To serve, slice the cake and place a little of the mascarpone cream on the side. Dress with the syrup.
Top tip for making flourless gluten-free orange and almond cake
This cake will keep in a cake tin in the fridge for up to a week.
Miriam Habtesellasie is a freelance lifestyle writer who has contributed content to GoodTo, Woman&Home, Women and Idealhome.co.uk. Miriam is based in London and is a fan of everything interiors, she admits to being spoilt for choice living in the capital. From stunning architecture right the way through to eye-catching department store window displays, she believes there’s always an angle to be found that can translate to our abodes.
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