Nourish - Gluten Free Orange and Almond Cake
Its wonderful moist and rich texture comes from the surprising blend of whole pulped orange and ground almonds.
It is very easy to make and will freeze very well. I have added just a hint of spice to the traditional recipe which may be omitted or adjusted according to taste.
It is important to seek out organic, un-waxed oranges for this recipe.
- Place the whole oranges in a pan of water and bring to the boil.
- Simmer the oranges on a medium heat for about 1 hour. It may help to place a colander on top of the oranges to keep them submerged and to top up the water if necessary.
- Remove and strain the cooked oranges and allow them to cool.
- Prepare the orange pulp by quartering them and removing any pips. The rest of the flesh, pith and skin (including the juices) is placed in a processor and pulped. This can be prepared in advance and left in the fridge overnight.
- Line a 22cm. spring release cake tin with baking parchment and set the oven to 180 c (gas 4).
- Separate the eggs and whisk the whites until they begin to stiffen.
- Add a third of the sugar and continue to whisk until it forms soft peaks. Set aside.
- Beat the egg yolks with the rest of the sugar until it forms a light creamy consistency.
- Stir in the orange pulp and when it is thoroughly mixed, fold in the almonds, baking powder, and spice and ginger juice.
- Gently fold in the prepared egg whites in stages, taking care to distribute it well while not beating out the air.
- Pour the cake mix into the prepared tin and sprinkle with flaked almonds if desired.
- Bake for about 1 hour; testing before the end with a skewer. If the cake is browning too quickly cover with tin foil to prevent burning.
- Allow the cake to cool in the tin.
Serve with crème fraiche or yoghurt.
Almonds are a good source of minerals such as magnesium, copper, potassium, calcium, phosphorus and iron, and also B vitamins and vitamin E. They are also a good source of healthy fats, protein and fibre.