Saturday, June 1, 2013

Delicious Orange Almond Cake (and it's gluten-free!)

by Lucy Arlington

Last month I posted a recipe for gluten-free muffins that used ground almonds (also called almond flour) instead of wheat flour. The response to that recipe was very positive, and some of our cozy mystery fans requested another gluten-free recipe. Here’s one for a cake that is scrumptious, easy to make, always a hit with everyone (not just those who are gluten sensitive), and did I mention it is scrumptious?

Important to note: You have to boil the oranges ahead of time so they are cool when you make the batter. (Yes, boil them!) Start the oranges about two hours before you want to actually bake the cake. 

Orange Almond Cake
2 oranges: wash and boil whole for 1 1/2 hours till soft, then cool (I used 3 small seedless clementines in mine because they were so tiny)
5 large eggs
1 cup sugar
2 cups almond meal
1 1/2 tsp baking powder
1/2 cup dried dried cherries (optional)

Line an 8-inch round or square pan with parchment paper. Preheat oven to 375.

Grind oranges in food processor. Add the other ingredients (not the cherries).

Fold in dried cherries if using.

Bake at 375 for about 45-50 minutes until toothpick inserted comes out clean. Cool 2 hours in pan and then remove.

Note: Tastes great plain, but it makes a wonderful dessert with a dollop of whipped cream.
Another note: Dried cherries in the cake are delicious. They plump up while baking, and the combination of the tart cherries with the flavour of the oranges is divine.
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