orange and almond cake

gluten-free and oil free aromatic orange and almond cake

Being pregnant and constantly craving sweets, I try to push myself to at least avoid buttery and floury cakes. This cake is rather guilt-free because it doesn't have any oil/butter and flour. You can enjoy multiple pieces with your tea without feeling stuffed.

ingredients

• 2 medium oranges
  (boiled for 1.5-2 hours, pits removed and blitzed to a smooth paste)
• caster sugar 225g (I used both white and brown sugar)
• honey 1 tbsp
• ground almonds 300g
• six large eggs, separated
• salt 1/4 tsp

ingredients for syrup

• 2 more oranges
• honey 3 tbsp
• zest of 1 orange

preparation

• with an electric mixer, beat the egg yolks with the sugar for 5 minutes or until creamy and thick
• add the almond flour (ground almond), honey and salt
• mix thoroughly and then add the mashed orange mix
• in a clean bowl, beat the egg whites until fluffy and stiff
• gently fold the egg whites in the mixture
• be careful not to deflate the cake batter
• pour the mix into the prepared tin and bake for 30 minutes or until the skewer comes out clean
• spoon the syrup over the cake
• make some holes on the cake with a fork making sure the syrup moisturises the cake fully.

preparation of the syrup

• Juice the oranges and mix the sugar in
• put the syrup on a medium heat until the sugar dissolves
• when the cake is still hot, spoon the syrup over the cake.

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