While I was away, this blog turned ONE!! Yayyyy!!! This is a call for celebration, isn’t it? So here I am with one of my most favourite recipe of a gluten-free Spanish cake.
Made with whole oranges and ground almonds, this CLASSIC cake has a moist, light texture and a wonderful fresh flavour. The use of almond flour makes this cake gluten free.
Well, this cake isn’t just gluten free but sans baking powder or baking soda too. The combination of almond and orange flavours really do magic in this recipe.
I made this cake for my birthday last year and it was pending to post since then. Hope you will enjoy this cake as much as we did. Leave a comment below if you give this recipe a try or reach me on my page The Baking Sutra.
- 2 big oranges, about 280 gm washed and roughly chopped (with skin)
- 5 eggs, separated
- 200g caster sugar
- 225g ground almonds
- 2 tbsp flaked almonds
- Sifted 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.
- Preheat the oven to 180 C/fan 160 C/350 F/gas mark 4. Line the bottom and sides of a 9 inch springform cake tin with baking parchment. Finely chop the oranges using a food processor or blender, or with a knife.
- Put the egg whites in a large clean and dry bowl and whisk until they form stiff peaks. Gradually whisk in half the caster sugar, then whisk for 1 minute.
- Using the same whisk, whisk 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 the prepared tin and level the top. Sprinkle with the flaked almonds.
- Bake for 50–55 minutes or until the cake is golden and a skewer inserted in the centre comes out clean. Check the cake after 20 minutes and again at 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. The cake can be kept in an airtight tin for up to 2 days.(Recipe source: allrecipes.co.uk)