An orange-syrup cake of delectable dimensions
Be careful to whom you serve this comestible as they’ll be hard to dislodge from your social circle after a bite of its citric splendour.
- 1 cup gluten-free self-raising flour
- 2 oranges
- 3 free-range eggs
- 1 cup brown sugar
- 200 grams almond meal
- 1 cup brown sugar
- 1 teaspoon gluten-free baking powder
The orange syrup:
- 1 orange
- ¾ cup caster sugar
To make the cake:
- Preheat oven to 170°C. Lightly grease a 22cm round cake tin with melted butter and line its base with non-stick baking powder.
- Place the entire oranges in a saucepan, cover with cold water and bring to the boil over low heat. Cook for 15 minutes (or until tender). Drain. Return to pot and cover with cold water. Bring to the boil and cook for 15 minutes to reduce the peel’s bitterness. Refresh under cold water. Drain. Coarsely chop oranges. Remove and discard any seeds.
- Place the orange in the bowl of a food processor and process until smooth.
- Use an electric beater to whisk the eggs and sugar in a bowl until thick and pale. Add the orange, almond meal and baking powder and gently fold until just combined. Pour into cake tin.
- Bake for 1 hour or until a skewer inserted into the center comes out clean. Set aside for 15 minutes to cool.
The agreeable orange syrup:
- Remove the orange rind with a vegetable peeler and use a small, sharp knife to remove the white pith.
- Slice rind into small strips
- Juice orange
- Place orange rind in a saucepan of boiling water and cook for 5 minutes or until soft. Drain.
- Return to pan with orange juice and sugar. Place over low heat and cook, stirring, for 2-3 minutes or until the sugar dissolves and the syrup thickens.
- Turn cake onto a serving plate. Use a skewer to gently prick the top. Spoon over syrup.
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About the author
Claire Bell is the health and wellbeing editor of Midlifexpress. She is the author of Stone Age Secrets for Mind and Body and Comma Magic. Print and ebooks available on Amazon.