did i mention that, in addition to having a lemon tree in the backyard, i also have an orange tree? and with that comes plenty of oranges. what to do, what to do …
i went to taste.com.au to search through their recipe collection. a search on ‘orange’ returned 1,838 recipes. sigh. (note: the search included both sweet and savoury dishes).
the first page had orange curd, orange cupcakes and orange cheesecake. nice but no. didn’t like any of those. 1 page down, another 91 pages to go. thankfully i didn’t have to look that far. the flourless orange cake recipe was on the second page with a rating of 4.5 out of 5. the picture was calling out to me. yep. this cake had to be made (and eaten).
melted butter, to grease
215g (1 cup) caster sugar
300g (3 cups) almond meal
1 tsp gluten-free baking powder
155g (3/4 cup) caster sugar
1) preheat oven to 170°c. brush a round 22cm (base measurement) springform pan with melted butter to lightly grease. line base with non-stick baking paper.
2) place the oranges in a saucepan and cover with cold water. bring to the boil over medium heat. cook for 15 minutes or until tender. drain. return to pan and cover with cold water. bring to the boil and cook for 15 minutes (this will reduce the bitterness of the peel). refresh under cold water. drain. coarsely chop oranges. remove and discard any seeds.
3) place the orange in the bowl of a food processor and process until smooth.
4) use an electric beater to whisk the eggs and sugar in a bowl until thick and pale. add the orange, almond meal and baking powder and gently fold until just combined. pour into prepared pan.
5) bake for 1 hour or until a skewer inserted into the centre comes out clean. set aside for 15 minutes to cool.
6) meanwhile, to make the orange syrup, use a zester to remove the rind from the orange. (alternatively, use a vegetable peeler to peel the rind from orange. use a small sharp knife to remove white pith. cut rind into thin strips.) juice orange.
7) place rind in a saucepan of boiling water and cook for 5 minutes or until soft. drain. return to pan with orange juice and sugar. place over low heat and cook, stirring, for 2-3 minutes or until the sugar dissolves and the syrup thickens.
8) turn cake onto a serving plate. use a skewer to gently prick the top. spoon over syrup. cut into wedges to serve.
preparation time – 15 minutes; cooking time – 100 minutes; serves 12; this cake is ideal for those who are on a dairy free and gluten free diet.
this was an interesting cake to make. not a lot of ingredients involved so it’s easy. i’ve never boiled oranges before – and that took a while. i think the effort was worth it. i did enjoy dripping the syrup on top – that was the fun part. this cake was moist and looked beautiful – even if i do say so myself.
“champagne and orange juice is a great drink. the orange improves the champagne. the champagne definitely improves the orange.” ~ philip, duke of edinburgh