Flour less Orange Cake
With so many gardens in the Fremantle/Hilton area boasting beautiful citrus around this time of year here is a perfect recipe to put those home grown fruits to good use, or head down to the local farmers market next weekend to pick up some fresh produce… give this recipe a try for something sweet, with more protein and less fat than your average cake. A slice will make a great addition to your afternoon cup of tea. Added bonus of being gluten and dairy free for those with allergies! Include a table spoon of cocoa powder when mixing in the dry ingredients for a choc/orange hit.
Cake: 2 oranges 3 eggs ½ cup sugar 3 cups almond meal 1 tsp gluten-free baking powder
Syrup: 1 orange or 2 lemons ½ cup sugar Method:
Line base of a round 22cm (base measurement) cake tin with non-stick baking paper and lightly grease and preheat oven to 170°C (165°C fan forced)
Place the whole oranges in a saucepan and cover with cold water. Bring to the boil over medium heat and cook for 15 minutes, then drain.
Return to pan and repeat: cover with cold water, bring to the boil and cook for 15 minutes, then drain.
Cool for 10 minutes in cold water, then drain.
Coarsely chop oranges, removing and discarding any seeds.
Place oranges in a food processor and process until smooth
Use an electric beater to whisk the eggs and sugar in a bowl until thick and pale (this can be done while waiting for the oranges to cook).
Add the orange, almond meal and baking powder and gently fold until just combined. Pour into prepared pan.
Bake for 45-60 minutes until golden brown on top and a skewer inserted into the centre comes out clean.
To make the syrup: Juice orange or lemons and add to saucepan with sugar. Place over low heat and allow to simmer, stirring, for 2-3 minutes until the sugar dissolves, becomes clear and the syrup thickens. Pour straight over cake while still warm.