I love simplicity in ingredients. Those recipes you look at and they immediately give comfort and warmth by the ease of making and the delicious outcomes. This is one of those cakes. What makes it better is that it’s the perfect gluten and dairy free “event” cake that you can stack. I make it for all sorts of reasons: A friend’s 70th birthday where a GF Celebration cake was needed – Double layered and slathered in ganache with a fancy cake topper (as pictured) – outstanding; a meeting where GF food is needed; and the reason for today’s incarnation, a childhood friend’s funeral. Her mother tasted this cake at a meeting I made it for, promptly asked for the recipe and has made it 3 times since. One of those times she shared it with her daughter whose funeral is tomorrow. Today I made it in honour of both of them, the daughter for memories of being able to enjoy good food, the mother in hope that this “soul food” which she enjoys might be something she feels like eating on what must be one of the worst days of her life. It looks a lot less fancy today, cut up on a paper plate ready for the morning-tea… but I trust it will do the job.
Flourless Orange Cake
From Cooking Under the Influence: Food to Drink to by Ben Canaider and Greg Duncan Powell
- 2 Oranges
- 250gr Almond Meal
- 250gr Castor Sugar
- 6 Eggs
- 1 tsp Baking Powder
- Simmer the oranges for 1.5 hours until they’re soft (this can be done in advance)
- Heat the oven to 180 degrees C.
- Beat the sugar and eggs together until they’re pale and thick
- In a food processor blend the almond meal, cooked oranges (remove pips and cut in half) and baking powder
- Fold the almond and orange mix into the egg and sugar mixture
- pour into a 23cm cake tin (lined in making paper/greased) and cook for an hour.
- To make this really special you could drizzle an orange syrup over it
- I personally, if not making it for someone who’s dairy free, love to ice it in a dark chocolate ganache.