close
Advertisement
Shop Now
Magazine

Orange and Almond Cake

Made with almond meal and whole oranges that are simmered until very tender and then finely chopped, this classic gluten-free cake has a lovely light texture.

Orange and Almond Cake

Ingredients

  • 2 oranges, about 280 g in total
  • 5 eggs, separated
  • 200 g caster sugar
  • 2 1/4 cups (220 g) almond meal
  • 2 tablespoons flaked almonds
  • icing sugar, to serve

Preparation

  1. Scrub the oranges under cold running water, then roughly chop, leaving the skin on and discarding any seeds. Place the oranges in a small saucepan with 1 tablespoon water. Cover and gently simmer for 30 minutes, until the oranges are soft and all the excess liquid has evaporated. Leave to cool, then finely chop the oranges in a food processor or with a large knife.
  2. Preheat the oven to 180°C. Line the base and side of a 23 cm springform cake tin with baking paper.
  3. Using electric beaters, beat the eggwhites in a large bowl until they form stiff peaks. Gradually add half the caster sugar, then beat for 1 minute.
  4. Place the egg yolks and remaining caster sugar in another bowl and, using the same beaters, beat for 2–3 minutes, until quite thick and pale. Add the oranges and beat until well combined. Using a large metal spoon, carefully fold in the almond meal.
  5. Stir in three spoonfuls of the eggwhites to loosen the mixture, then gently fold in the remaining eggwhites. Spoon into the tin and level the surface. Sprinkle with the flaked almonds.
  6. Bake the cake for 50–55 minutes, until golden and a skewer inserted in the centre comes out clean. Check the cake after 20 minutes and again at 30 minutes, and lightly cover with foil if it is browning too quickly. Leave the cake in the tin until completely cold.
  7. Remove the cake from the tin and transfer to a serving plate. Dust with the icing sugar before serving. The cake can be kept in an airtight container for up to 2 days.

Serves 10
Preparation: 30 minutes
Cooking: 1 hour 25 minutes


More Recipes

White bean stew

White bean stew

Celeriac is high in fibre and minerals and creates a great savoury celery flavour and a creamy texture without the stringy effect that celery can have.
Things on Toast

Things on Toast

When time is short, throw together something healthy and sustaining ‘on toast’. Here are some ideas for nutritious toast toppings. Choose wholegrain bread or mixed grain types or rye or pumpernickel.
Yogurt cheese on toast

Yogurt cheese on toast

Labna, also spelt labne, labneh or labnah, is a drained yogurt-based cheese popular on mezze platters in Middle Eastern cuisine. It can be drained for longer than 24 hours; the longer it is drained, the firmer it will become. Labna will keep for up to 1 week in the refrigerator.
Spicy Vegetables with Eggs

Spicy Vegetables with Eggs

Quick and easy to prepare, this dish is an ideal midweek dinner but the colourful ingredients make it perfect for a celebratory meal, too. Originating in North Africa, it is also known as chakchouka.
Sweet potato cupcakes

Sweet potato cupcakes

The natural sweetness of the sweet potato means you won’t need to add much sugar – so this is a perfect guilt-free snack or kid’s lunchbox treat.
Advertisement