Orange Almond Cake

 

We’ve spent most of the weekend in Brisbane. We were there to do some Christmas shopping, but we also did a heap of walking and, of course, a little bit of celebrating the release of Happy Ever After…did I mention that it’s OUT NOW?

Anyways, by mid-afternoon on Friday we were flagging in energy and hubby was beginning to exhibit the symptoms of one who is experiencing chronic caffeine deficiency – yep, he was crabby…for anyone who knows him that’s very hard to believe, I know. We called in at this cute coffee shop in the Tattsersalls Arcade. I have no idea what it’s called, hubby was just interested in the coffee and the cakes.

He looked at the gluten-free orange and almond cake and screwed up his nose. ‘I really want that one,’ he said, ‘but it’s gluten-free.’

To the counter staff, he said, ‘I know that it’s gluten-free, but is it alright?’

‘Yes sir,’ she said, managing to keep a straight-ish face. ‘It’s my favourite.’

Once he dug a fork into it, he said to me, ‘this is good. It tastes like yours even though it’s gluten-free.’

‘I hate to tell you darlin’, but mine is gluten-free too.’

This cake is so good that even I like it – and I don’t eat my own baking. It is, however, one of my hubby’s favourites – even now he knows that it’s gluten-free. It’s also super easy. While the oranges are doing their thing, you can be doing yours. After that, it’s really just a bit of whizzing in the food processor and a little light whisking. No trouble at all.

Oh, and another piece of trivia, this recipe features in Happy Ever After – although Kate makes it in muffin pans, cooking it much quicker. I think it took about 20 minutes at 180C, but check it after 15.

What you need

  • 2 large oranges or 3 smaller ones – you need about 375g worth of pulp
  • 1 cinnamon stick and a couple of cloves (optional)
  • 6 eggs
  • 225g sugar
  • 250g almond meal/ ground almonds
  • 1 heaped teaspoon baking powder

What you do with it

  • Pop the oranges, the cloves and the cinnamon stick (if you’re using it) in a saucepan and fill with cold water. I pop a plate over the top to keep the oranges submerged. Bring to a boil and cook for 2 hours or until soft. You might need to top the water up from time to time.
  • Drain the oranges and allow to cool. Cut in half and remove any pips then blitz them in a processor – skins and all.
  • Preheat the oven to 190C and grease and line a springform pan – if you need measurements, the tin should be about 21cm.
  • Beat the eggs and then add the sugar and mix well. Leave for a couple of minutes to let the sugar dissolve into the eggy mix. Add the almonds and baking powder and stir through. Finally, add the oranges.
  • Pour the mix into your prepared tin and pop it into the oven for about an hour – but check it after 45 minutes. You might need to place some alfoil over the top if it’s browning too quickly. It’s cooked when a skewer comes out clean.
  • Let it cool in the tin before turning out.

I poshed it up a bit by lining the base of the tin with thinly sliced orange slices before I poured in the batter, and served it with a crumb that I made from toasted almond praline that I blitzed in the nutribullet. Yes, I’ve been watching too much Masterchef, and no, neither the oranges on top or the crumb added much to the dish.

I also made an orange sauce using half a cup of orange juice, 2 teaspoons sugar and 1 cinnamon stick that I reduced down a tad, before whisking in 30g of butter. With some vanilla ice cream on the side, it was declared a keeper. Alternatively, a cream cheese frosting would work…as would a dusting of icing sugar.

Linking up with Denyse Whelan blogs for Life This Week

Author: Jo

I write, I bake, I chase sunrises.

11 thoughts

  1. Wow, I want to taste your cake, Jo. Congratulations on your book Happy Ever After! I just read your previous post regarding your blog directions, too. Thanks for outlining them. #lifethisweek

  2. I’ve got to say, with GF food in our house (hopefully temporarily) I have the same reaction – but it is actually good? 🙂 Some stuff has been great though.

  3. Yeees! I used to make a version of this cake back home when our orange trees were going nuts and we’d have so many oranges even after giving them away to friends and family. I’m going to pin this and make it during winter in SF, so it’ll be like a little slice of home in the US! Thank you 🙂

  4. It looks marvellous. Another cake & recipe from the lady who does not eat cake!! You sound like my mum. She loved the savoury foods.
    Thanks for linking up for #lifethisweek. Next week’s optional prompt is Summer Means This. Denyse

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