This gluten free orange cake was designed for our granddaughter Rebecca, who lives with a gluten intolerance.
Ground almonds and oranges produce a fabulous gluten-free orange dessert. Using a finer almond flour could turn it into a gluten free orange cake, tho’ I haven’t tried that yet.
I first came across the idea of boiling oranges to soften them when I was researching possibilities for almond meal cakes for Rebecca.
There are a number of recipes around the theme, and this is my own adaption, tried and tested in my kitchen and the temperamental oven.
Gluten free Orange Cake is Dairy Free too
Dairy free – and fat-free unless you decide to use butter to prepare the baking pan.
Ingredients and Method
Allow 2 hours before you start the cake to prep the oranges.
º Rinse 2 large / 3 medium oranges in cool water.
º Place them in a pan of cold water.
º Bring to a slow boil, and boil for 90 mins.
Forget about ‘covering them with the water’ – they float! Try for a pan where they are nestled together firmly, so they hold each other in place.
My particular way is to use my Le Creuset cast iron saucepan, bring the water just to the boil, lower the heat right down, then put the lid on and leave it.
It doesn’t boil dry, and the contained heat deals with any portion of the oranges that is above water.
Remove the oranges from the water.
º Let them cool to a handle-able temperature.
º Using a small knife, take out the stem ends.
º Roughly chop, and remove any pips.
º Place the oranges in a blender and whizz till they are pulverised.
– that’s everything, peel and flesh.
To the oranges in the blender add:
º zest of one orange
º 4 large / 5 medium eggs
º ¼ – ½c honey, depending on your sweetness preference.
Whizz to mix.
In a separate bowl mix together:
º 2c ground almonds
º 1t bicarb (baking sooda)
º ½t salt
Add this to the blender – yes, you guessed it: Whizz to mix.
If your blender can’t handle this, then just use a hand mixer or food processor – or even enjoy good old-fashioned hand mixing, gently folding the ground almonds in with a spatula.
Prepare a baking pan: – line it with parchment, spritz it with non-stick, or lightly coat with butter.
Pour the batter into the baking dish.
Bake at 170C for about 30 mins – check with a skewer, do not overcook.
Eat it warm, or allow the almond plus orange confection to cool to room temperature in the dish.
*It’s really nice the next day as well, after a night in the fridge.