Gluten and dairy free orange and almond cake

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Gluten and dairy free orange and almond cake

A delicious orange and almond cake for those who are looking for a gluten free and dairy free baking option. A very moreish cake which has the perfect balance from the sweetness of the orange and bitterness of the rind, a winner all round.

SERVES: 10 - 12 slices PREP TIME: 110 mins COOK TIME: 60 - 70 mins mins

Ingredients

  • 3 large oranges
  • 1 teaspoon vanilla powder or 1 fresh vanilla pod scraped out from the inside
  • 4 medium eggs
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 4 cups almond meal

Method

  1. In a large sauce pan on a medium heat boil the oranges making sure they are submerged under water (placing a plate on top that is smaller than the pot but covers the oranges) for 45 minutes to an hour.
  2. Take out of the water and put to one side, cut in half and allow them to cool for 20 minutes.
  3. Preheat oven to 165°C.
  4. Once cool cut each orange into quarters, remove any seeds and place in the food processor. Blend until smooth (approximately 2-3 minutes). Scrap down the insides of the processor and add the vanilla powder and blend again for another 30 seconds.
  5. Add one egg at a time and blend each one for 5 seconds. Take the lid off and scrape down the in sides of the processor and blend until smooth (be careful not to over blend).
  6. Transfer the mixture into a bowl, add the baking powder, baking soda and 1 cup of almond meal and fold in gently. Then add another cup of almond meal, fold through and repeat this process until all the almond meal is incorporated.
  7. Using dairy free spread to grease a round cake tin (approximately 22cm) and add the mixture to it. Place into the preheated oven and cook for 60-70 minutes. Check after 60 minutes and if the cake feels firm in the middle and a skewer comes out clean it is cooked.
  8. Allow to cool for 10 minutes then carefully remove from the cake tin (sometimes going round the edge with a round bladed knife helps) and place on a rack to cool.
  9. Delicious served still warm. Will keep in an airtight container for up to 3 days, if it lasts that long!

Inspiration

  • Looking for an alternative to refined sugar cakes? This could be the one.
  • You may need to cover the top of the cake with tin foil if it is going too golden towards the end.
  • Use sliced orange crisps and/or slithered toasted almonds to garnish or get creative with the kid.
  • Glaze with a sugar free marmalade
  • Delicious served with Nut crème
  • Fancy it a little sweeter? Just add some honey to the mixture.

Dietary Requirements

Gluten Free  |  Dairy Free  |  Sugar Free  |  Yeast Free  |  Soy Free  |  Vegetarian

Filed under

Gluten freeDairy freeSugar alternative

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    By Natalie Hawthorne

    Passionate cook and photographer