January 3, 2015
A gluten-free citrus almond cake and a new look
This place has a new look!
I’ve been thinking about a new design for a long time now and it’s great to see the blog wearing a new look. Tabitha, the most amazing designer (those illustrations!) helped convert my idea for the blog to reality. So thanks, Tabitha, for being patient with me!
The blog is now more practical, with a ‘search by ingredient’ feature located in the recipes page and a press page, listing all the people, blogs and company’s I’ve had the opportunity to work with. The updated about page has a new FAQ section where I post some frequent questions I receive, this includes where I get my props, what camera I use, etc…
You also may or may not have noticed that I have a Youtube icon in my sidebar… I made a goal for myself to start channel where I post videos of baking and other fun stuff. I haven’t posted any videos yet but there will be some here and there. You can find me here.
And now, onto this cake.
I remember I once made a cake like this a long time ago, maybe 4 years ago? I remember I made gluten free cake which only consists of almonds, eggs, sugar and oranges. It was a horrible cake, I’ll admit. The oranges weren’t cooked enough, it was bitter, undercooked and the center sunk. I was about 12 at the time so… don’t judge me.
This cake is basically the same, only I’ve adjusted the ratios and replaced the refined white sugar for a healthier alternative and added some lime and lemon zest to boost the citrus punch.
To make this cake you need 2 boiled oranges. With skin. With seeds. Cover the orange with water and bring to a boil until tender, that’s about 1 1/2 hours of work.
You might have come across this technique but if not don’t be alarmed. The skin loses a large amount of its bitterness during the cooking process. Add sugar and all you taste is orange.
I love this cake because its so jam-packed with flavour, it’s super easy to make and it’s somewhat healthy. Plus- your house will begin to smell like citrus. There’s simply no wrongdoings here.
I’ve drizzled this cake with some sugar-free icing, just some of this stirred with a little almond milk and vanilla extract and topped with grapefruit slices and blueberries. Of course, you could leave the cake naked as it is.
- 2 large oranges, washed
- 250g almond meal
- 1 tsp baking powder
- 200ml brown rice syrup (or any other liquid/solid sweetener of your choice)
- 6 eggs
- zest of 1/2 lemon
- zest of 1/2 lime
- decoration of your choice (optional)
- Place the oranges in a large pot full of warm water. Boil until the oranges are tender, about 1 1/2-2 hours.
- Drain the oranges and cool slightly before roughly slicing. Place the oranges in a large food processor and process until smooth.
- Add the remaining ingredients and process until just combined.
- Pour the mixture into a greased and lined 20cm round baking tin. Bake in a preheated oven at 180C for 60-75 minutes or until golden. Cool completely before decorating and slicing.