Whole Orange Cake: Almond and Gluten-Free Flour Versions

Name: Whole Orange Cake: Almond and Gluten-Free Flour Versions
Ingredients: 2 large oranges; 6 eggs, beaten; 250g ground almonds; 250g caster sugar; 1 teaspoon baking powder; Candied Almond Topping; ½ cup slivered almonds; 4 tablespoons of caster sugar; Whole Orange Cake, Gluten Free -; 2 medium oranges; 1 cup caster sugar; 125g butter; 2 eggs; 1 cup almond meal; 1 cup gluten free self-raising flour; Boil oranges in enough water to cover - place an inverted plate on top to keep submerged - make sure the water does not boil dry as the oranges will start to burn in the pan - simmer for 2 hours. Allow it to cool, then cut it open, remove pips and chop roughly.

Freezer Friendly

Baking Middle Eastern-inspired

Cook recipe

Whole Orange Cake: Almond and Gluten-Free Flour Versions

This recipe is based on one by Claudia Roden – she is known for “transforming Western understand of Middle Eastern, Mediterranean and Jewish cooking”. Her cookbooks are famous.

This cake is a treat - velvet smooth orange cake, and the use of the whole orange makes it very special with a unique flavour and texture. I like to make this cake with mandarins in season (need approx. 4 – 5 depending on size) as well for a twist – pairs beautifully with chocolate ice-cream or a chocolate fudge sauce (see desserts section).

Recommended by Katie Bryant.

Serves 8 – 10. V. A GF version below - GF version freezes well with the topping.

Pictured: Whole Orange Cake

Ingredients

2 large oranges
6 eggs, beaten
250g ground almonds
250g caster sugar
1 teaspoon baking powder
Candied Almond Topping
½ cup slivered almonds
4 tablespoons of caster sugar
Whole Orange Cake, Gluten Free -
2 medium oranges
1 cup caster sugar
125g butter
2 eggs
1 cup almond meal
1 cup gluten free self-raising flour
Boil oranges in enough water to cover - place an inverted plate on top to keep submerged - make sure the water does not boil dry as the oranges will start to burn in the pan - simmer for 2 hours. Allow it to cool, then cut it open, remove pips and chop roughly.

Method

Preheat the oven to 190°C and butter and flour a spring form tin.

Blend oranges and remaining ingredients thoroughly in a food processor. Pour this batter into the prepared tin.

Bake for 50 – 60 minutes. If the cake is still very wet, cook a little longer, covering with foil to not burn the top.

While the cake is cooking, gently fry slivered almonds and caster sugar in a nonstick fry pan for a few minutes. As an alternative you could add roasted slivered almonds in the cake mixture for a different texture

Pictured: making candied almonds for the whole orange cake

When the cake is ready, allow it to cool and gently turn out onto a plate.

Scatter the candied almond on top of the cake and serve.

Optional – serve cake without the almond topping and swap with a chocolate fudge sauce.

Whole Orange Cake, Gluten Free

“I needed to have a gluten free recipe so that when Rob's mother or my nephew Harry drop in for morning/afternoon tea, I can serve them something yummy that they can actually eat, since they are both coeliacs. This cake is moist and bitter due to the orange peel and pith, but it is full of flavour and very popular with all my family” – Melody Davidson-Black.

Preheat the oven to 180°C.

Put the oranges in a saucepan with about 2 cups of water and boil for at least half an hour - till the oranges are soft. Put them in the food processor and blend until smooth.

Cream butter and sugar, add eggs and almond meal then add blended oranges and flour. Mix until smooth.

Pour mixture into greased 20cm round springform cake tin and bake for about 45 minutes - cooking time may vary and so can the amount of flour, depending on the size and juice of the oranges.

Stand in the pan for 10 minutes and then cool on the rack.

Serve with King Island double cream as it is rich and sweet.

Pictured: Gluten free whole orange cake