Flourless orange cake

Flourless orange cake

By
From
Mark Hix On Baking
Serves
6-8
Photographer
Jason Lowe

This is a pretty easy, delicate and very moist cake, which gets demolished in no time when I make it and is great for anyone with a wheat intolerance. Serve as an afternoon or anytime tea cake, or as a dessert with caramelised oranges and ice cream or crème fraîche.

Ingredients

Quantity Ingredient
2 medium oranges
3 eggs, separated
120g caster sugar
150g ground almonds
1/2 teaspoon baking powder

Method

  1. Place the clean, whole and unpeeled oranges in a pan with enough water to cover. Bring to the boil, cover with a lid and simmer for about 1½ hours or until soft , adding more water if necessary. (You can do this in a pressure cooker in half the time – just half cover the fruit with water.) Drain the oranges and cut into quarters, discarding any major pips. Put the orange pieces, including peel, in the food processor and blend to a pulp. Leave to cool.
  2. Preheat the oven to 180°C. Lightly oil and line a rectangular loaf tin or 23 cm round loose-bottomed cake tin with greaseproof paper.
  3. Beat the egg yolks and sugar together in a large bowl until light and fluffy, Beat in the orange pulp, almonds, and baking powder. In a separate bowl, beat the egg whites until they form soft peaks, then fold gently into the orange mixture. Spoon the mixture into the tin.
  4. Bake for an hour, until golden and firm to the touch. Turn out carefully and store in an airtight container until needed.
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