Gluten-free Persian orange and almond cake

Recipe: Gluten-free Persian orange and almond cake

Ingredients:

  • 2 oranges
  • 4 eggs
  • 1 1/2 cups (315g) caster sugar
  • 3 cups (300g) almond meal
  • 1 tsp baking powder
  • 1 tsp ground cinnamon
  • 1/2 tsp ground cardamom
  • Mascarpone, to serve
  • Orange blossom syrup
  • 1 orange
  • 1/2 cup (100g) caster sugar
  • 1/4 cup (60ml) water
  • 1 tsp orange blossom water

Instructions:

  1. Preheat oven to 160°C. Grease a 20cm round springform pan and line the base with baking paper.
  2. Place oranges in a large saucepan; cover with cold water. Bring to the boil and cook for 15 minutes. Drain. Return to pan and cover with fresh cold water. Bring to the boil. Cook for a further 15 minutes. Drain and repeat once more or until very tender. Drain. Coarsely chop and discard any pips.
  3. Place orange in a food processor; process until smooth. Use an electric mixer to whisk eggs and sugar until thick and pale. Add orange, almond meal, baking powder, cinnamon and cardamom; gently fold until just combined. Spoon into prepared pan; smooth the surface. Bake for 1 hour or until a skewer inserted into centre comes out clean. Set aside in pan to cool completely.
  4. To make syrup, use a zester to remove rind from orange. Juice orange. Place the juice, sugar and water in a saucepan over low heat. Cook, stirring, for 5 minutes or until sugar dissolves and syrup thickens slightly. Remove from heat. Add orange blossom water and zest. Set aside to cool.
  5. Drizzle the cake with syrup. Cut into wedges and serve with mascarpone.

Number of servings (yield): 4

Meal type: dessert

Culinary tradition: USA (General)

My rating: 4 stars:  ★★★★☆ 1 review(s)