So because I love my boyfriend I was making him a little orange cake and after posting up pics (naturally) I got quite a few requests for the recipe, so here it is!
And guess what?
So. Damn. Easy.
I should start off, however, by giving y’all a heads up that as a gluten free, dairy free, and generally “healthier” cake the texture isn’t going to be that of a light and fluffy sponge. This is a moist, dense cake that’s not until a baked flan or Venetian carrot cake tbh.
Okie doke, so let’s get started:
2 Large oranges
200g caster sugar
300g ground almonds
A little oil to grease your cake tin.
And for the syrup and confit orange:
An extra orange- You want the peel, and the juice.
Awesome. So yes, like five ingredients.
And now the method!
- Boil the 2 oranges in water for about ten minutes, drain it (it’s bitter, ugh), fill your pan with fresh water and carry on boiling the oranges for another 15-20 mins. You want them soft, basically.
- Once they’re boiled, drain the water, and pop the oranges into a blender/use a blender stick to blitz the fudge out of them. Peel, seeds, everything. Blitzy bltizy until you’re left with very fragrant orange mush.
- Now, crack your eggs in a bowl and add the sugar; whisk until light and foamy.
- Fold in your orange mush and your ground almond. Gently though.
- Oil up your cake tin and pour the mixture in. You want the oven not too hot because we’re going for a slow & low bake. So about 160c or Gas mark 6 for 55-60 minutes.
- For your syrup, peel an orange, then slice it in half and squeeze the juice into a pan. Add water and sugar at a 1:1 ration. So if you add about 200ml water, put also 200g sugar, alongside the peel and the orange juice. Now give it all a stir and put your pan onto a hard boil until the liquid reduces into a nice sticky syrup with confit orange peel.
- When your cake is done (stick a chopstick or knife in the middle, it should come up relatively clean), prick holes all over it with a fork.
- Literally pour your sticky syrup all over it, glazing the cake and sinking through the holes you’ve made.
It’s tasty and pretty low fat so, yano, a treat today without regret tomorrow.