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Gluten Free Whole Orange Cake - Cook Republic #glutenfree #foodphotography #healthyrecipe #cake

Gluten Free Whole Orange Cake


  • Author: Sneh
  • Prep Time: 10 minutes
  • Cook Time: 40 mins
  • Total Time: 50 minutes
  • Yield: 8

Description

tested – 5+ times


Ingredients

  • 2 whole oranges (300g)
  • 4 small-medium eggs
  • 250g ground almonds or almond meal
  • 180g rapadura sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon vanilla powder or extract
  • 1/2 teaspoon ground cardamom
  • pinch of salt

Instructions

  1. Wash and pat dry the oranges. Place in a small saucepan filled with water over medium heat and bring to a boil. Reduce heat to low, cover and gently simmer for an hour. Check to see if water has evaporated and top up if required.
  2. Pre-heat oven to 180C (convection)/ 160C (fan-forced).
  3. Remove from heat and allow to cool. Cut oranges in quarters and slice off the pith/seeds.
  4. Place cute oranges (with skin) in the jug of a blender with the eggs. Blend for a minute on high until smooth.
  5. Add all the remaining ingredients to the jug of the blender and process for a few seconds until just combined. This produces a smoother texture. ALTERNATIVELY pour the orange and egg mixture in a bowl. Add all the other ingredients and mix gently with a spoon until just combined. This produces a coarser texture.
  6. Grease and line a 20cm square tin or 27cm X 17cm slice tin with baking paper.
  7. Spoon the cake batter into the prepared tin. Bake in the pre-heated oven for approximately 40 minutes.
  8. Remove from the oven and allow to cool in the pan slightly, before cutting into slices.
  9. Enjoy warm or store in an air-tight tin in a cool corner of your kitchen for up to 3 days.
  10. Best served with a dollop of vanilla ice cream with grated orange chocolate.

Notes

I have used small eggs for this recipe. They will give you the crumb you see in the pictures (delicate and perfectly moist). Using medium sized eggs will give you a slightly more moist cake. Large sized eggs will give you a dense, moist cake that makes a really good pudding like dessert.

I grind my almonds coarsely in a small food processor. This gives a lovely texture to the cake which is very important as the cake has no flour or butter. Almond meal will give you a smoother texture, still quite nice.