Tuesday, March 13, 2012
Flourless Orange and Almond Cake (updated 21/4/12)
The picture does not do justice to this cake but for all those gluten-free people - a lovely moist cake to enjoy with a cuppa.
2 large oranges
250 grams sugar
250grams ground almonds
1 teaspoon baking powder
Boil the oranges whole with skin in water for 1 ½ hours. Drain off the water and blen the oranges in food processor, remember to remove any pips. Add all the remaining ingredients and thoroughly mix with the orange pulp.
Bake in preheated oven in 23 cm spring form tin (greased & lined), 200oC for 1 hour.
Remove from oven and let sit on the bench for 5 minutes before removing onto wire rack to cool
Serve with chocolate sauce (optional):
200g Dark Chocolate
2 tablespoons Gran Mariner Liquor
On a gentle heat in a saucepan melt chocolate and cream together, add Gran Mariner and mix. Serve warm on top of cake.
Instead of serving this cake with Dark Chocolate Sauce, you can drizzle the cake with this orange syrup as follows:
(taken from http://www.kidspot.com.au/best-recipes/Cakes-&-Baking+20/Flourless-orange-cake-recipe+1604.htm?gclid=CNbilqaMxa8CFWZMpgodsmtSag)
1 cup caster sugar
½ cup freshly squeezed orange juice (I used 2 small oranges)
½ cup water
Method Combine sugar, juice and water in a small saucepan, stir over a low heat until sugar dissolves, then increase heat to medium and boil (don’t stir!) for 10-15 minutes until syrupy. Allow to cool down to warm. When the cake comes out of the oven wait 10mins and then poke holes using a skewer. Pour the syrup all around the cake allowing it to soak up the syrup. Allow the cake to cool in its tin before removing to a serving platter. You might find that you don't need to use all of the syrup.