Gluten-free Persian orange and almond cake

Ingredients

  • 2 oranges
  • 4 eggs
  • 1 1/2 cups (315g) caster sugar
  • 3 cups (300g) almond meal
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cardamom
  • Mascarpone, to serve

Orange blossom syrup

  • 1 orange
  • 1/2 cup (100g) caster sugar
  • 1/4 cup (60ml) water
  • 1 teaspoon orange blossom water

Method

  • Step 1 – Preheat oven to 160°C. Grease a 20cm round springform pan and line the base with baking paper.
  • Step 2 – Place oranges in a large saucepan; cover with cold water. Bring to the boil and cook for 15 minutes. Drain. Return to pan and cover with fresh cold water. Bring to the boil. Cook for a further 15 minutes. Drain and repeat once more or until very tender. Drain. Coarsely chop and discard any pips.
  • Step 3 – Place orange in a food processor; process until smooth. Use an electric mixer to whisk eggs and sugar until thick and pale. Add orange, almond meal, baking powder, cinnamon and cardamom; gently fold until just combined. Spoon into prepared pan; smooth the surface. Bake for 1 hour or until a skewer inserted into centre comes out clean. Set aside in pan to cool completely.
  • Step 4 – To make syrup, use a zester to remove rind from orange. Juice orange. Place the juice, sugar and water in a saucepan over low heat. Cook, stirring, for 5 minutes or until sugar dissolves and syrup thickens slightly. Remove from heat. Add orange blossom water and zest. Set aside to cool.
  • Step 5 – Drizzle the cake with syrup. Cut into wedges and serve with mascarpone.

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