This really is a fantastic cake, regardless of whether you eat gluten free or not! So moist, and bound to become a family favourite.
20m prep | 1h 30m cook | 12 servings
- 3 oranges, unpeeled (or you could try 2 mandarins and 1 orange)
- 6 eggs
- 1 cup caster sugar
- 250g almond meal
- 1 tsp baking powder (gluten-free)
- 1/4 tsp cinnamon
- Cream to serve
- Sliced orange to serve
- 1/2 cup caster sugar
- 125ml orange juice
- 1 cinnamon stick
- 1/2 cup water
- 1 tbsp orange zest
1. Place the whole oranges in a large saucepan. Cover with cold water and bring to the boil over a high heat. Drain well and repeat.
2. Return oranges to the saucepan and cover with water. Bring to the boil then reduce the heat and simmer for 30 mins or until oranges are tender. Drain well and leave the oranges to cool.
3. Preheat oven to 180C then grease and line the base and side of a 20cm round cake tin.
4. Roughly chop the oranges, removing any seeds. Process whole in a food processor until smooth.
5. Whisk eggs and sugar until the mixture doubles in size and a ribbon gently falls when the beater is lifted. Add the orange mixture, almond meal, baking powder and cinnamon. Use a metal spoon to gently fold until just combined. Pour into your prepared cake tin and bake for 1 hour or until a skewer comes out clean. Leave to cool in the tin completely.
6. To make the syrup, combine sugar, orange juice, cinnamon stick and ½ cup of water in a medium saucepan over low heat. Cook, stirring, for 5 mins or until sugar dissolves. Increase the heat to high and bring to the boil. Cook, without stirring, for 3 mins or until syrup thickens slightly. Set aside to cool then stir in orange zest.
7. Remove the cake from the tin. Drizzle the syrup over the top and finish with orange slices and whipped cream!
You could also make these into muffins, just reduce the cooking time to about 20 minutes.