Forget lemon drizzle cake, this orange and almond cake is the new king of my heart. What I love the most about this recipe is that uses every part of the oranges (besides the pips, of course) to make a purée. To make this key ingredient, you need to boil 2 oranges for 2 hours, until they are soft. Cut them in quarters, remove the pips and process the oranges to an even texture purée.
The combination of the orange purée and ground almonds, gives this cake a deep, sweet, but tangy orange flavour, almost like it has been soaking in orange marmalade for ages. Not to mention is the easiest gluten free cake recipe out there.
Here is what you need to make it:
- 6 eggs
- 250g / 2 1/2 cups ground almonds
- 250g / 1 cup + 1 1/2 tbsp caster sugar
- Orange purée
- 1 tsp baking powder
Preheat the oven to 190°C. Grease and line the bottom of a round cake tin with parchment paper, the tin I'm using has a removable base.
Beat the eggs on low-medium speed until well combine, 1 to 2 minutes will do. Add the ground almonds, sugar, orange purée, baking powder and mix thoroughly. Pour into the prepared cake tin.
Bake for one hour, or until a knife inserted in the center comes out clean. Cool the cake in the tin before removing it from it.
Recipe by the amazing Claudia Roden.