Emily Scott's Orange and Almond Cake
A lovely moist orange cake that just happens to be gluten free. I have slightly adapted Emily's recipe. The oranges can be cooked more quickly in a pressure cooker if you have one! Try using half oranges and half lemons for a tangy result. Always seek out fruit that is either organic or are unwaxed. Emily suggest using a food processor to make the cake, but a stand mixer is equally as good.
Equipment
- 1 Saucepan
- 1 Cake tin 26 cm
- 1 Food processor
- 1 Pressure cooker optional
- 1 spatula
Ingredients
- 2 large oranges about 480 to 520 gr in weight or half oranges and lemons
- 250 grams soft brown sugar
- 200 grams ground almonds
- 5 medium eggs weighing approx 50 gr each
- 7 grams baking powder
Instructions
- Grease a 22 cm cake tin and line with greaseproof or baking paper. A spring loaded tin is ideal
- Place the oranges (and lemons if using) in a large saucepan. Cover with water and cook until very soft. Check occasionally to ensure that the water has not boiled dry. Alternatively, place in a pressure cooker and cook for 10 minutes on full power - ensure the oranges are well covered with water.
- Pre heat the oven to 180°C
- Roughly chop the cooked oranges (and lemons) and discard any pips. Using a food processor (eg Magimix) blitz to a pulp. Place orange pulp in a separate large bowl.
- Place the sugar into a Magimix food processor with the eggs, mix until pale in colour, fluffy and doubled in size. Emily prefers to use the Magimix for this, but you could use a stand mixer. Gently fold the mixture into the orange pulp.
- Fold in the almonds and baking powder.
- Pour mixture into prepared tin and place in the oven for around 35 minutes or when cooked. Test with a skewer. If it comes out clean and dry, it is cooked.
- Serve warm with a dollop creme fraiche. It is equally good cold.
Notes
Using the whole orange gives the cake a slightly bitter note which is delicious.
Tried this recipe?Mention @Breadbakerdani or tag #SevernBitesBreadmaking!
