Orange Almond Cake
A flavourful gluten free cake that packs a bold citrus punch and drizzled with a fragrant spiced syrup
Ingredients
- Cake:
- 2 oranges skin on and washed
- 200 g caster sugar
- 5 eggs
- 1 tsp vanilla extract
- 170 g ground almonds
- 50 g polenta
- 1 tsp baking powder
- half a tsp salt
- grated zest of an orange
- 100 ml olive oil
- Syrup:
- 1 vanilla bean
- 200 g caster sugar
- 250 ml water
- 4 cardamon pods
- 2 star anise
- 1 bay leaf
- half a tsp of salt
- 50 ml brandy or Cointreau
Instructions
- Make the syrup by splitting the vanilla bean in half and placing in a small pot with the sugar, water, spices and salt
- Bring to a gentle simmer and simmer for 5 minutes and remove from the heat
- Add the brandy or Cointreau and let the syrup infuse for 30 minutes
- Strain the syrup and set aside
- Preheat the oven to 190 degrees C
- Grease a 20cm springform cake tin and line the base with baking paper
- Place the oranges in a small pot and and cover with water and gently simmer for 75 minutes
- Remove the oranges and cool for 30 minutes
- Roughly chop the oranges with the peel on, remove the pips and blend in a food processor to a smooth puree
- Whisk the eggs and sugar, add the extract and beat well
- Add the almonds, polenta, baking powder, salt, orange puree, zest and olive oil and mix well
- Pour the mixture into the baking tin and bake for about 45 - 55 minutes until light golden and firm to the touch
- Leave to cool in the tin for 10 minutes then use a toothpick to prick the cake all over
- Spoon spoonfuls of the syrup over the cake, allowing it to soak through the cake before adding more
- Continue until all the syrup is finished
- Leave the cake in the tin for another hour before removing from the tin and transfering the cake to a serving plate