Baking is truly one of the things I love, it is a therapy, an escape, something I indulge in. It is so important to make time for things that make you happy. Simple things like exercising, baking and sitting in the sun contribute to my sanity. Everyone is different and we all have different avenues that contribute to our well-being.. Go ahead, do what you love, promote what you love. And do not go hating or judging others if they do different things to what you do. This had to be said 🙂
So this beauty here – sorry for the less than flattering night photo, is a very moist gluten free orange and almond cake. I’ve been wanting to make one in ages and it did not disappoint. It was more moist than I expected which is not a bad thing in itself (some prefer it that way) but go for less syrup if you don’t like the cake overly soft and wet. Or drizzle your syrup as you serve the cake. It is really easy to make and sooo worth the effort anyway. It’s YUM!
If you want to, you can easily substitute the sugar with honey. The original recipe had caster sugar – I used raw brown sugar instead.
Persian Orange and Almond Cake (GF)
- 2 oranges
- 4 eggs
- 1 1/2 cups (315g) raw brown sugar
- 3 cups (300g) almond meal
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cardamon
- 1 orange
- 1/2 cup (100g) raw brown sugar
- 1/4 cup (60ml) water
- 1 teaspoon orange blossom water (optional – I did not use it)
Preheat oven to 160°C. Grease a 20cm round springform pan and line the base with baking paper.
Place oranges in a large saucepan; cover with cold water. Bring to the boil and cook for 15 minutes. Drain. Return to pan and cover with fresh cold water. Bring to the boil. Cook for a further 15 minutes. Drain and repeat once more or until very tender. Drain. Coarsely chop and discard any pips.
Place orange in a food processor; process until smooth. Use an electric mixer to whisk eggs and sugar until thick and pale. Add orange, almond meal, baking powder, cinnamon and cardamom; gently fold until just combined. Spoon into prepared pan; smooth the surface. Bake for 1 hour or until a skewer inserted into centre comes out clean. Set aside in pan to cool completely.
To make syrup, use a zester to remove rind from orange. Juice orange. Place the juice, sugar and water in a saucepan over low heat. Cook, stirring, for 5 minutes or until sugar dissolves and syrup thickens slightly. Remove from heat. Add orange blossom water and zest. Set aside to cool.
Drizzle the cake with syrup.