Cassie Cawston makes Flourless Orange and Almond cake
This is Cassie's gluten free, flourless, orange and almond cake and it tastes amazing! Using fresh oranges she sourced from the markets, Cassie shows us the step by step process of baking this yummy cake. She finishes it off with a big dollop of thickened cream and a cup of tea from one of her many gorgeous tea cups.
Watch the video below to see Cassie make this amazing cake....
Here is Cassie's Recipe for Flourless Orange and Almond cake
Flourless Orange and Almond cake
- Melted butter, to grease baking tray
- 2 quality navel oranges
- 3 free range eggs
- 215g (1 cup) caster sugar
- 300g (3 cups) almond meal made from Australian almonds
- 1 teaspoon gluten-free baking powder
- 1 quality navel orange
- 170g (1/2 cup) caster sugar
Preheat oven to 170°C (or 150°C if your oven is fan forced).
Lightly grease a 22cm springform pan with melted butter. Line base with non-stick baking paper.
Place the beautiful navel oranges in a saucepan, cover with cold water and bring to the boil over medium heat. Cook for 15 minutes, drain and return to the pan and cover with cold water. Bring to the boil again and cook for another 15 minutes. Drain and repeat the process one more time, then refresh the oranges under cold water. Whilst time consuming this process is important, as it reduces the bitterness of the peel making for a more luscious cake!
Coarsely chop the cooked oranges and discard any seeds. Place orange pieces in the bowl of a food processor and blend until smooth, then set aside to cool.
Meanwhile, use an electric beater to whisk the eggs and sugar in a bowl until thick and pale, this will take approximately 3 – 5 minutes. Add the pulverized orange (cool to room temperature first to ensure the orange mixture does not cook the eggs). Also add the almond meal and baking powder and then gently fold until just combined. Pour into greased springform pan.
Bake in the oven for 1 hour. Check the cake is cooked through by inserting a skewer into the center; if it comes out clean the cake is perfect. Set aside for 15 minutes to cool in the tin. Despite the enticing orange scent, It’s best not to turn the cake out straight away, it is a squidgy cake and it will fall apart if it is has not had time to set properly.
To make the sticky orange syrup, use a zester to remove the rind from the orange (alternatively, use a vegetable peeler to peel the rind from orange). Next, use a small sharp knife to remove any white pith and then cut the rind into thin strips. Lastly, juice the orange.
Place the thin strips of rind in a saucepan with some water and bring to the boil. Cook for 5 minutes or until soft. Drain and then return the rind to the saucepan, add the freshly squeezed orange juice and sugar. Place over low heat and cook, stirring for 2-3 minutes or until the sugar dissolves and the syrup thickens.
Turn the cake onto a plate and serve to your favourite people with a drizzle of syrup and a generous dollop of double cream…Perfection!!