Gluten and Dairy free, Orange and Almond Cake
Serves: 8 - 10
Preparation: NA
Cooking Time: NA
A traditional Spanish cake. Sweet, sticky and tangy, makes this the perfect cake to eat as a dessert. Delicious served with fresh cream. Very few ingredients make the cake simple to create. Ideal for entertaining.
Ingredients
- 2 large oranges, peeked, chopped, pips removed
- 5 eggs, separated
- 200g Co-operative Fairtrade caster sugar
- 225g ground almonds
- 2tbsp Whitworths flaked almonds
Method
- Pre heat the oven to 180C/160C fan/gas 4. Line a springform cake tin with baking paper.
- Place the oranges in a sauce pan with 1 tbsp of water. Bring to a simmer and continue to cook for 30 minutes, or until the fruit is soft. Leave to cool.
- When the oranges are cool, use a hand blender to blitz into a thick pulp. Ensure the puree still has texture, it should not be smooth.
- In a separate bowl, whisk the egg whites until they form stiff peaks. Gradually whisk in half of the sugar, and whisk for a further minute.
- In another bowl, beat the egg yolks with the rest of the sugar, until smooth. Combine with the oranges, and fold in the ground almonds.
- Stir in 3 spoonfuls of the egg whites, and when combined, fold in the rest of the egg whites.
- Pour the mixture into the cake tin, sprinkle with the flaked almonds, and bake for 55 minutes, until golden and a skewer can be inserted and come out clean. If the cake starts to brown to quickly, cover with foil.
- When cooked, let it cool for an hour on a wire rack, and serve with Greek yoghurt or fresh cream.