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

Pumpkin, ricotta and sage gnocchi

Pumpkin, ricotta and sage gnocchi

There are numerous versions of gnocchi in Italy. For the one here, a flour–based dough of ricotta and mashed pumpkin, flavoured with sage and parmesan, is shaped into the little dumplings. A colourful roasted capsicum and onion sauce completes the dish.

Quail eggs with asparagus and parmesan

Quail eggs with asparagus and parmesan

Make this lovely, warm salad in late spring with the new season's asparagus. The lightly steamed, bright green spears are topped with poached quail eggs, then finished with parmesan shavings and a crisp salad. Accompany with slices of baguette for an easy lunch.

Raspberry cranachan

Raspberry cranachan

This traditional Scottish dessert is quick and easy to put together, and the nutritious combination of cream, fromage frais, oats and fresh fruit makes a superb sweet course for a special occasion meal. The whisky not only adds a taste of Scotland, but gives a fantastic kick to the flavour.

Rice pudding with apricots

Rice pudding with apricots

Rich in flavour and wonderfully creamy in texture, this satisfying rice pudding is a modern version of a popular old favourite. It's flavoured with tangy orange zest and sultanas, and paired with a cinnamon–spiced fresh apricot compote.

Ricotta bruschetta

Ricotta bruschetta

With a selection of Italian–style antipasto vegetables in your refrigerator, interesting light meals and snacks can be prepared in minutes, such as these tasty toasts topped with capsicum and ricotta. A salad is all that's needed to make a sustaining lunch.

Advertisement