Orange and almond cake
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This brilliant gluten-free and dairy-free orange cake recipe from Shaun Hill plays on the flavours of frangipane, a traditional almond pastry filling. Whole oranges are steamed until soft and puréed into the almond cake batter to create an incredibly moist and fragrant sponge. If not serving to guests with intolerances, a chocolate mousse or sorbet is a delicious accompaniment, playing on the classic pairing of chocolate and orange.
First published in 2015
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Ingredients
Metric
Imperial
Orange and almond cake
- 2 large oranges
- 6 eggs
- 250g of caster sugar
- 1 tsp baking powder
- 250g of ground almonds
- icing sugar for dusting
Orange syrup
- 2 tbsp of Grand Marnier
- 50g of granulated sugar
- 50ml of water
SAVE RECIPE
Equipment
- Food mixer
- Fine chinoise
- 22cm springform cake tin
Method
1
Preheat the oven to 150˚C/gas mark 2
2
Place the oranges in a pot and cover with water. Boil the oranges in water until very soft this will take up to 3 hours. Be sure to top up the water throughout so the oranges stay submerged
3
Remove the oranges from the water and allow to cool. Cut in half, remove the seeds
and blend in a food processer. Pour into a fine strainer to strain off as much of the residual liquid as possible. Set 300g of the orange pulp aside and discard the rest
4
In a large bowl or food mixer, whisk the eggs, sugar, baking powder and ground almonds together for 2 minutes. Add in the orange pulp and whisk again for another minute
- 250g of caster sugar
- 6 eggs
- 1 tsp baking powder
- 250g of ground almonds
5
Line a 22cm round cake tin with baking parchment then pour in the cake batter. Bake on the middle shelf of the oven for 1 hour. Remove and allow to cool before spiking the top surface of the cake all over with a skewer
6
While the cake is cooling, make the syrup by combining the sugar and water in a small pan. Bring to the boil and then remove from the heat. Add the Grand Marnier to finish the syrup. Soak the cake in the syrup
- 50g of granulated sugar
- 50ml of water
- 2 tbsp of Grand Marnier
7
Dust the surface of the cake with icing sugar and serve
- icing sugar for dusting
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