Gluten-free orange and almond cake

Bake this impressive whole orange and almond cake for a teatime treat or elegant dessert. Three whole oranges are cooked until soft and blitzed into the gluten-free almond cake batter – juice, peel and all – for a tender crumb bursting with citrus flavour. Decorate with a drizzle of orange icing and some chopped almonds, if you like.

Prep time: 30 minutes

Cook time: 180 minutes

Servings: 10 people

Preparation

1. For the cake, remove any green stalks from the oranges then put them in a saucepan and cover with water. Bring to the boil, cover and simmer gently for 1½ hrs until very soft. Drain and leave to cool completely.

2. Preheat the oven to gas 4, 180°C, fan 160°C. Grease and line a 23cm round cake tin. Quarter the boiled oranges and remove any pips then put them in a blender or food processor, skin and all, with the eggs, sugar, almonds and baking powder. Blitz for a few secs until smooth and fully combined.

3. Transfer the mixture to the prepared tin and place on a baking tray. Bake for 1¼–1½ hrs until golden, firm to the touch and a skewer inserted into the centre comes out clean. Leave to cool completely in the tin.

4. To decorate, sieve the icing sugar into a bowl and stir in most of the orange zest. Gradually stir in enough orange juice to make a smooth icing. Place the cooled cake on a serving plate and drizzle with the icing. Scatter with the remaining zest and chopped almonds then finish with a dusting of icing sugar. The cake will keep in an airtight container in the fridge for up to 5 days.

Ingredients

To decorate

Shop ingredients

Ingredients

To decorate

Shop ingredients Shop ingredients

Preparation

1. For the cake, remove any green stalks from the oranges then put them in a saucepan and cover with water. Bring to the boil, cover and simmer gently for 1½ hrs until very soft. Drain and leave to cool completely.

2. Preheat the oven to gas 4, 180°C, fan 160°C. Grease and line a 23cm round cake tin. Quarter the boiled oranges and remove any pips then put them in a blender or food processor, skin and all, with the eggs, sugar, almonds and baking powder. Blitz for a few secs until smooth and fully combined.

3. Transfer the mixture to the prepared tin and place on a baking tray. Bake for 1¼–1½ hrs until golden, firm to the touch and a skewer inserted into the centre comes out clean. Leave to cool completely in the tin.

4. To decorate, sieve the icing sugar into a bowl and stir in most of the orange zest. Gradually stir in enough orange juice to make a smooth icing. Place the cooled cake on a serving plate and drizzle with the icing. Scatter with the remaining zest and chopped almonds then finish with a dusting of icing sugar. The cake will keep in an airtight container in the fridge for up to 5 days.