[Orange and almond cake w/ orange syrup]
If you love oranges, then this cake is for you. Two whole oranges (rind and all) give it a fiercely fruity flavour and deep orange colour. It’s a feast for the eyes as well as the tongue!
When I’d finished this cake and was enjoying the wonderful moist texture I had a bit of eureka moment. I thought ‘Hang on, I’ve make a delicious vegan cake again!’. I carefully went through the ingredients in my head – no butter, no milk, no honey, no cream…
I was just about to get really excited when I remembered the eggs… Oh well, nice try Christie. Better luck next time!
There’s good news for those on a gluten free diet though. You can just substitute the flour for another 1/2 cup of almond meal to make it completely gluten free. I was actually going to do this but didn’t quite have enough almond meal in the pantry so threw in the wholemeal flour at the last minute.
As with most cakes it was little too sweet for my liking. Never mind, The Bear and his brother happily gobbled up a slice and declared it even better a few days later at room temperature.
I can’t comment because there wasn’t any left!
Happy cooking, Christie
Orange and almond cake
3/4 cup caster sugar
2 cups almond meal
1/2 cup wholemeal flour (replace with 1/2 cup ground almonds to make it gluten free)
1 teaspoon baking powder
For the syrup
1/2 cup caster sugar
1. Preheat the oven to 170C (338F). Grease and line a 20cm spring form cake tin.
2. Place the oranges in a saucepan, cover with cold water, bring to the boil and cook for 15 minutes. Drain and repeat. (Cooking the oranges twice makes the skin less bitter). Coarsely chop and remove seeds.
3. Place the chopped oranges in a blender with a splash of cold water and pulse until smooth.
4. In a separate bowl, beat the eggs and sugar with an electric beater until thick and pale. Add the orange, almond meal, flour and baking powder and fold to combine.
5. Pour the mixture into the cake tin and bake for 1 hour or until a skewer inserted into the centre comes out clean. Set aside for 15 minutes to cool while you make the syrup.
6. Zest the whole orange, then juice. Boil the zest for 5 minutes in a saucepan to soften, then drain and return to the pan. Add the orange juice and sugar and heat on low stirring constantly for about 3 minutes until the sugar dissolves and it becomes syrupy.
7. Gently poke holes all over the top of the cake with a skewer and then spoon over the syrup. Serve warm or at room temperature.