Decadent orange and almond cake topped with a light citrus syrup, perfect for a gluten free treat.
1 1/2 cups of (315g) caster sugar
3 cups (300g) of almond meal
1 tsp baking powder
1 tsp ground cinnamon
1/2 tsp ground cardamom
Thick cream or mascarpone for serving
Zest and the juice of one orange
1/2 cup (100g) caster sugar
1/4 cup of water
1 tsp orange blossom flavouring
Preheat oven to 160˚C. Grease and line a round spring form pan.
Fully cover oranges in a large saucepan of water. Bring to boil and cook for 45 minutes or until oranges are soft and very tender. Once cooked, drain, cut into quarters, discard pips and let cool.
Beat with an electric mixer, sugar and eggs until thick and pale.
Add orange quarters into a food processor and blend into a fine pulp. Fold gently together in a mixing bowl orange pulp, egg mix, almond meal, baking powder, cinnamon and cardamom. Pour mix into the prepared cake tin and bake for one hour or until cooked throughout. Set aside to cool slightly.
To make syrup, add juice, sugar and water into a saucepan. Cook over low heat, stirring constantly until sugar dissolves and the syrup thickens slightly. Stir in orange blossom flavouring and zest. Set aside to cool slightly.
TO SERVE: drizzle syrup evenly over cake and serve with cream.Growing and caring for winter citrus