Light, moist and absolutely delicious, this gluten-free and dairy-free Orange and Almond Cake is easy to make and is a healthy alternative for those with both a gluten and lactose intolerance. The secret to this great recipe is using ground almonds instead of flour, maple syrup in lieu of sugar, 6 eggs and simmering two whole oranges in water for 45 minutes, then puréeing the whole thing in a food processor until it's light and fluffy. Poured into a greased spring-form pan and baked for 50 minutes, this fabulous cake is wonderful served with fresh berries and a dollop of Greek yogurt, for a memorable summer dessert.
Gluten Free & Dairy Free Orange Almond Cake
2 large whole oranges
2 cups almond meal
6 large eggs
1 cup pure maple syrup
1 tsp baking powder
2 tbsp vegetable oil, for greasing
1 pint of strawberries, for garnish
4 cups of mixed berries
2 cups Greek yogurt
1 orange, zest
Preheat the oven to 350°F. Prepare a round spring form tin by lining the bottom with parchment paper and greasing the bottom and sides with oil. Place the oranges in a large saucepan and cover with water. Bring to the boil, turn down heat and simmer for 45 minutes.
Remove the fruit from the water, cut in half and remove the seeds. Place the oranges and other ingredients in a food processor and whiz for 2 minutes until it becomes well blended. Pour the batter into the cake tin and bake for 50 minutes.
Cool the cake in the tin for 20 minutes before turning out onto a cake plate; the cake will sink a little in the middle as the cake cools. To serve, remove the cake from the spring form pan and place on a decorative plate. Garnish with fresh strawberries and fresh orange zest with a bowl of mixed berries and Greek yogurt on the side.