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This brilliant gluten-free and dairy-free orange and almond cake recipe plays on the flavours of frangipane, an almond flavoured pastry filling. Serve with chocolate sorbet (as pictured) to make an indulgent dessert

Method
1.
Preheat the oven to 150˚C/gas mark 2
2.
Place the oranges in a pot and cover with water. Boil the oranges in water until very soft this will take up to 3 hours. Be sure to top up the water throughout so the oranges stay submerged
3.
Remove the oranges from the water and allow to cool. Cut in half, remove the seeds and blend in a food processer. Pour into a fine strainer to strain off as much of the residual liquid as possible. Set 300g of the orange pulp aside and discard the rest
4.
In a large bowl or food mixer, whisk the eggs, sugar, baking powder and ground almonds together for 2 minutes. Add in the orange pulp and whisk again for another minute
5.
Line a 22cm round cake tin with baking parchment then pour in the cake batter. Bake on the middle shelf of the oven for 1 hour. Remove and allow to cool before spiking the top surface of the cake all over with a skewer
6.
While the cake is cooling, make the syrup by combining the sugar and water in a small pan. Bring to the boil and then remove from the heat. Add the Grand Marnier to finish the syrup. Soak the cake in the syrup
7.
Dust the surface of the cake with icing sugar and serve
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Corney & Barrow matching wine

Find out why Corney & Barrow match this Orange and almond cake recipe with a sweet white wine

Ingredients

Orange and almond cake

  • 2 large oranges
  • 250g of caster sugar
  • 6 eggs
  • 250g of ground almonds
  • 1 tsp of baking powder
  • icing sugar for dusting

Orange syrup

  • 50g of granulated sugar
  • 50ml of water
  • 2 tbsp of Grand Marnier

Equipment

  1. 22cm springform cake tin
  2. Fine chinoise
  3. Food mixer

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Esteemed chef Shaun Hill shares his gloriously simple to prepare orange and almond cake recipe, which has the added bonus of being both gluten and dairy free

Orange and almond cake recipe Tweaks

What's this?
Gillyflower
I can't add a tweak, because I haven't made it. I am puzzled....are the oranges cooked with skin on, and is it also blended? 2. Surely the pulp will include the pith.? All seems very strange. I have an idea as to what I will do and will let you now. Unless of course you can reply to my queries.
12 December 2014