Orange cake
Do not fear acidity, this is a soft, moist and aromatic cake without the acidic qualities of oranges but with all the aroma. The cake is gluten-free, is easy to make and it freezes well, so a little portion of cake is always at hand…
Ingredients
- 2 organic / unwaxed oranges, washed and rubbed
- 6 eggs, separated
- 150 g caster sugar
- 300 g ground almonds
- ½ tsp ground cinnamon
- small pinch of ground cloves
- 1 tsp baking powder
- small pinch of salt
- knob of butter for greasing the cake tin
Method
- Grease a round springform cake tin with butter, set aside. Preheat oven to 190 °C.
- In a saucepan heat enough water to cover the two oranges, bring to the boil and cook for approximately 50 minutes until the oranges are very soft. Remove oranges from cooking liquid, cut in half horizontally and remove the pips, then puree the cooked oranges, set puree aside.
- In a bowl whisk the egg yolks with the sugar until pale and fluffy, add the orange puree, cinnamon and clove powders. Add ground almonds and baking powder, mix well.
- In another bowl whip the egg whites with a pinch of salt until fairly stiff, fold in two portions into the almond-orange mixture. Combine gently but well, transfer to cake tin and bake for approximately 50 to 60 minutes. Remove from cake tin when slightly cooled.