Just kidding! Here’s a photo of it below. That is a genuine “after” photo above though.

I first made this cake a couple of months ago when we had my brother and sister in law over for Sunday lunch.

It’s such a gorgeous dessert. It’s rich and decadent, but not overbearing like some flourless chocolate cakes can be (can’t believe  I just wrote that!) It must be the zesty orange base that makes it feel fresh rather than heavy.

It’s super moist as well, and would probably last a long time, however it doesn’t seem to last long enough in our house to determine exactly how long that may be…

I actually just had a piece then, nom!

Flourless orange cake

Ingredients:

  • 2 large oranges
  • 5 large eggs
  • 1/2 cup raw sugar
  • 250g almond meal
  • 1 teaspoon gluten free baking powder
  • 2 teaspoons orange liqueur (Optional, I didn’t put this in to my cakes and they were still delicious. Actually, that doesn’t sound like much to me either. Personally I’ld put 1-2 tablespoons in)

Optional “finishers”:

  • Icing sugar (to dust over the top once cook)
  • Cream, non-dairy cream, or sheep’s milk yoghurt (that last one’s my favourite)
  • Strawberries (and for an added treat, cut and soak them for a few hours before in port with a teaspoon of sugar before serving, mmmm…)
  • Or orange syrup made from another orange and 3/4 cup caster sugar (recipe below)

Method:

  1. Place the oranges in a saucepan covered with water. Bring to the boil and simmer for 2 hours, filling the saucepan up with extra water as required.
  2. Remove from water, and allow the oranges to cool.
  3. Preheat the oven to 200˙C.
  4. Grease and line a 20cm round baking tin with baking paper.
  5. Cut the oranges into quarters and blend until smooth either in a food processor or with a handheld blender (pips, peel and all).
  6. Beat the eggs and sugar together.
  7. Mix in the baking powder, stir in the orange puree mixture, and gently fold in the almond meal.
  8. If using orange liqueur, stir this in, then pour the mixture into the baking tin.
  9. Bake for 55 minutes, or until a knife or skewer comes out clean. This will depend on your oven. It took about 1 hour and 5 minutes in ours.
  10. Allow the cake to cool in the tin before removing.
  11. Dust with icing sugar (once completely cool) before serving, or cover with orange syrup (see below). Also serve with cream or yoghurt, and or strawberries if desired.
  12. Store in fridge.

Above: The oranges cooking. On the left, before, and on the right, after. You probably can’t see much of a difference, but they do soften and infuse the water. I need to find something to do with that water! It seems like such a waste…

Orange syrup:

I actually haven’t tried this orange syrup, so if you do, please let me know in the comments.

To make the orange syrup:

  1. While the cake is cooking, use a grater to zest the orange, and also juice the orange (it’s easier if you zest the orange before juicing it).
  2. Place the rind in a saucepan of boiling water and cook for 5 minutes or until soft.
  3. Drain, and return the cooked zest to the pan with the juice from the orange and the 3/4 cup of caster sugar.
  4. Place over low heat and cook for 2-3 minutes or until the sugar dissolves and the syrup thickens.
  5. Once the cake has been removed from the pan, use a skewer to prick the top of the cake (to let the syrup in) and pour the syrup over the cake.
  6. Cut and serve!
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