Orange and Almond, flourless cake
Hello my beautiful friends. I hope today brings you joy and
I have a love story I wanted to share with you. It’s short and sweet with a happy ending.
Once upon a time, a couple of large oranges met with 3 cups of almond flour. They knew it was true love, so they asked 6 eggs to marry them and join them together forever in holy matrimony. They invited one and a half cups of sugar to sweeten the occasion and 1 1/2 teaspoons of baking powder to rise to the occasion. They spent their honeymoon baking in perfect weather where the temperature was 180C. There they created magic: a moist, flavoursome orange cake which is simply irresistible. This love story is a must in every kitchen.
Gluten free orange and almond cake
2 oranges, roughly 650g
6 extra large eggs, 59g each
1 1/3 cups of sugar
1 ½ teaspoons baking powder
3 cups almond meal (300g)
Preheat the oven to 160C
Line a 23cm springform baking tin with baking paper
Wash the oranges and boil a pot of water enough to place 2 oranges. Boil water for 15 minutes. Drain the water and do it again people. Place water in the pot and bring to the boil, submerge oranges in water and cook for 15 minutes. By using fresh water helps to remove the bitter flavour of the peel.
Rinse oranges and allow them to cool down so you can cut them up without burning yourself!
Once you’ve chopped the oranges, remove the seeds and place chopped up oranges in a food processor and puree them.
While the motor is running add the eggs, sugar, baking powder, almond meal and you’re done.
Pour batter into the cake tin and bake for 50-60min or when skewer is inserted in the middle comes out clear.