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Gluten Free Orange Cake

Chopped Oranges (with skin) 2
Eggs 5
Caster Sugar 200 g
Ground Almonds 225 g
Flaked Almonds 2 tbsp
Icing Sugar to decorate
Put the chopped oranges in a small saucepan, discarding any pips. Add enough water to cover the oranges then put the lid on and cook gently for 30 minutes or until the oranges are soft and excess liquid has evaporated. Leave it to cool down. Finely chop the oranges using a food processor or blender.
Beat the egg whites until they form stiff peaks. Gradually whisk in half the caster sugar, set aside. Whisk in the egg yolks with the remaining caster sugar in another bowl for 2–3 minutes or until pale and quite thick. Whisk in the finely chopped oranges and then carefully fold in the ground almonds.
Stir in 3 spoonfuls of the whisked egg white to loosen the mixture and then gently fold in the remaining whites with a large metal spoon. Transfer the mixture to a greased and lined spring form tin and level the top. Sprinkle with the flaked almonds.
Bake at 180 degrees C for 50–55 minutes or until the cake is golden and a skewer inserted in the centre comes out clean. Check the cake after 30 minutes, and cover lightly with foil if it is browning too quickly.
Leave the cake to cool in the tin, then turn it out, peel away the lining paper and transfer to a serving plate. Dust with icing sugar before serving.


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