Many people lately seem to looking for gluten-free recipes. I came across this one in a Better Homes and Gardens magazine and decided to give it a go! It's also dairy-free (bonus!) I'd never tried an orange cake that used the whole orange before, so I found it an interesting process - but a fabulous result! As you can see, I made it as cupcakes and a loaf, and they baked for 30 and 45 minutes respectively. Enjoy! (Plus check out the Family Show Taste Test below - what did Liam & Robbie think?)
Ingredients
2 oranges, unpeeled
6 eggs
1 1/3 cups caster sugar
250g almond meal
1 teaspoon baking powder
Icing sugar, for dusting
Orange zest, to serve
Toasted flaked almonds, to serve
Method
Preheat oven to 170 degrees Celsius. Grease and line a 22cm round cake tin.
Put oranges in a large saucepan and cover with water. Bring to the boil, then reduce heat and simmer, covered, for 1 hour, ensuring oranges remain covered with water - weigh down with a heat-proof plate, if necessary. Transfer oranges to a plate and set aside to cool for 30 minutes or until they reach room temperature. Cut oranges into quarters and remove seeds. Put in a food processor and pulse until smooth.
Put eggs in the bowl of an electric mixer. Beat, using the whisk attachment, for 2-3 minutes or until fluffy and foamy. Add caster sugar and whisk on high for 5 minutes or until thick and glossy.
Add orange purée, almond meal and baking powder, and mix until well combined. Pour mixture into prepared tin.
Bake for 1 1/4 hours. Set cake aside in tin for 6 hours or overnight to cool completely.
Turn out cake onto a serving platter or cake stand. Dust with icing sugar and decorate with orange zest and almonds just before serving.
And find out Liam & Robbie's verdict:
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