Saturday, April 25, 2015

Gluten Free Orange Cake

I have a fair few friends who require gluten-free food, so I'm always trying out new recipes, particularly for desserts, that I can make when necessary. I don't find cooking a gluten-free meal too difficult, but I do find that if I see the same people over and over again, I start recycling the desserts quite heavily. I'm not on a gluten-free diet at all, however there's something truly wonderful about a cake that has no flour in it - it's moist, rich and smooth and this cake, which also contains juicy oranges in the batter, is simply perfection!

This cake requires poaching oranges for 2 hours, but don't let that stop you from making it. You can do that in advance and once the oranges have cooled, the recipe is incredibly simple and easy to prepare. Also, this recipe needs a food processor, but if you don't have one, try a blender instead.

2 large juicing oranges
6 large eggs, lightly beaten
220g ground almonds
280g caster sugar
1 teaspoon baking powder
Icing sugar for dusting to serve

1. Place the two oranges in a pan with with a lid and enough water to cover them (even though they'll float). Bring to a boil over high heat. Once boiling, turn the heat to low, clamp the lid on the pot and simmer for 2 hours. After the 2 hours, carefully remove the oranges from the hot water to a bowl or plate to cool.

2. Once the oranges are cool, cut them in half. Remove the pips, membranes and peels leaving only the flesh of the fruits on a cutting board along with their juices. Add the juicy oranges along with their juices to the bowl of a food processor.

3. Preheat the oven to 180°C. Line the bottom of a 23cm springform cake tin with baking parchment and grease the sides lightly with butter. Set aside and move on with the cake batter.

4. Add the eggs, ground almonds, sugar and baking powder to the food processor and process until everything is combined and smooth. The batter will look more wet and liquid than most cake batters when it's ready, but that's okay.

5. Pour the batter into the prepared cake tin and bake in a preheated oven at 180°C for 1 hour or until the center is firm and the top golden brown.

6. Cool the cake in the tin for about 15 minutes. Then use a butter knife to go between the side of the cake tin and the cake before releasing the springform so that it doesn't stick. Allow to cool for another hour on the base of the cake tin.

7. Very carefully, use the paper to help transfer the cake to a serving plate. Take extreme care as this is a super moist cake that is reasonably fragile. If not completely cooled at this stage, allow to cool further before dusting with a good layer of icing sugar to serve. 

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