A delicious Gluten Free Orange & Almond Cake with a lovely orange syrup
I love all things citrus and this cake is absolutely stunning. The texture and flavour is really something unique. This classic combo is not an original recipe, but it is hugely popular for a reason!
I am often asked for Gluten Free recipes, and while I am not an expert I love to find and share recipes that are truly gluten free and not simply swapping out the flour for GF flour.
As long as you source gluten free baking powder and almond meal then this can be a truly special recipe for all! Using two whole oranges, boiled to remove any bitterness it is a fun recipe to make.
I have made a lovely thick orange glaze to absorb into the cake for extra moisture. It really isn’t compulsory but it does add a lovely little something extra.
This is such a moist flavourful cake, all it requires is a dusting of icing sugar, lovely served with some yoghurt or cream or on its own. Also it only requires a few ingredients
You will need
-
Oranges
-
Almond Meal
-
Baking Powder
-
Eggs
-
Caster Sugar
If you are making a syrup this is simply
-
Water
-
Sugar
-
Butter
-
Fresh Orange Juice
There is a bit of time involved in preparing this cake, this is due to the boiling method with the oranges. The first step is to boil two whole oranges for an hour, this is to soften the oranges and remove any lingering bitterness in the skins.
You may know I have a Magical Orange Cake that does not boil the oranges and it is so so good! No bitterness at all, but it is quite a different method.
To boil the oranges you pop them covered in a saucepan and set to a boil. You will need to keep an eye on the pot and top up the water as it reduces. I like to keep the kettle boiled so that I am putting in hot water each time.
Once the oranges are boiled, drain and rinse them and set aside until they are cool enough to handle. Then slice off the hard ends, cut into quarters and remove any thick white core or pips.
Then next step is to blitz the oranges in a food processor or blender until it forms a pulp. Some like to keep a few little larger pieces, I prefer it to be quite smooth.
Then with a food mixer or hand held electric beaters whip together the eggs and caster sugar until they are pale, creamy and thickened. This can take at least 5 minutes or more.
Once you are happy with the consistency of the eggs and sugar, mix the baking powder thoroughly into the almond meal then pour into the egg and sugar mixture, along with the pulped oranges.
Gently fold this through until no lumps remain. Then pour into a prepared cake tin. I like to use a springform tin as since this is such a soft and moist cake you need to think ahead to getting it out of the tin!
I line both the base and the sides of the tin with baking paper. It is a sticky cake so this helps it not to stick. Bake the cake for around an hour until a skewer comes out clean.
In the last step before the cake comes out of the oven is to prepare the syrup if using. This is lovely and simple but you want to keep an eye on it. In a saucepan add the water, sugar and orange juice and butter and boil until it thickens and coats the back of the spoon.
Pour this syrup over the cake as soon as you remove it from the oven. It will slowly absorb, then you need to allow the entire cake in the tin to cool completely before removing.
This can take overnight or several hours to completely cool, or you can pop in the fridge if you need to speed up the process. I like to dust with icing sugar to serve, but it will absorb after a while due to how moist the top is.
You can keep the remaining syrup to pour over the slices of cake as you serve them. I hope you love this recipe, well worth the effort for something so special
Here is my version of Orange & Almond Syrup Cake
Orange And Almond Syrup Cake
Delicious Gluten Free Orange Almond Cake with a lovely orange syrup glaze
Ingredients
- 2 Whole Oranges, washed
- 5 Eggs, medium
- 230 grams Caster Sugar
- 250 grams Almond Meal
- 1 teaspoon Baking Powder
Optional Syrup Glaze
- 1/2 Cup Water, 125mls
- 3/4 Cup Caster Sugar, 150 grams
- 1/2 Cup, fresh Orange Juice, strained 125 mls, approx 2 oranges
- 1 teaspoon Butter, 5 grams
Instructions
- In a medium saucepan add the whole washed oranges and cover in water
- Bring to the boil and allow to boil for 1 hour, topping up regularly with boiling water to keep covered
- Remove from the heat and drain and rinse straight away
- Allow the oranges to cool well until you are able to handle them
- Preheat the oven to 160C Bake
- Prepare a 23cm springform cake tin, spray with cooking spray then line the base and sides with baking paper and set aside.
- Slice off the thick or discoloured ends of the boiled oranges and remove any thick white core and cut into quarters
- Place the oranges into a blender or food processor and pulp it completely.
- In a large bowl beat then eggs and sugar with a hand held electric beaters or food mixer.
- Beat for at least 5 minutes until the mixture is pale, creamy and thickens,
- In a small bowl add the almond meal and baking powder and stir well to thoroughly blend through the baking powder.
- Add this and the orange pulp to the egg mixture and gently fold through until all incorporated.
- Pour into the prepared tin and bake for 60 minutes or until a skewer comes out clean.
- If using the syrup glaze prepare that with 20 minutes to go on the cake baking time
- In a small saucepan add the syrup ingredients, water, caster sugar, freshly squeezed, strained orange juice and butter.
- Bring this slowly to the boil and boil until it begins to thicken and reduce
- Pour into a jug
- Once the cake is cooked, remove it from the oven and pour over the syrup if using, it will slowly absorb, you do not need to use all the syrup,
- The cake needs to cool completely before removing it from the pan, this can be for several hours or overnight or speed this up in the refrigerator.
- Carefully remove from the tin once cold and place on a serving platter. Can dust with icing sugar if you like.
- Store in an airtight container at room temperature when not serving, this cake can be frozen of wrapped and stored well.
- Enjoy!
Notes
What is Almond Meal?
Almond meal is raw almonds with skins that is ground into a very fine crumb. Almond Flour is blanched and peeled almonds ground down to a flour.
Do I need the orange syrup?
No, you can easily omit the syrup as it is a lovely moist cake on its own.
Is this Orange & Almond Cake Gluten Free?
Yes, if you source the correct gluten free almond meal and baking powder then it is gluten free
I hope you love that recipe as much as I do! Please let me know what you think in the comments below.
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Happy Cooking!
Anna
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Ilona S Kocins says
How long do you boil the syrup?
justamumnz says
Until it reduces slightly and thickens. Approx 3-5 minutes.
Melinder Basra says
Do you pulp the orange peels too?
justamumnz says
Yes. As it mentions in step 7, cut off any thick ends of the boiled oranges and the thick white core if it has any. Then cut whole orange into quarters and pulp it.
Lara Plumtree says
I made this and it was a hit! Totally delicious and moist with the syrup. Might try without the syrup next time.
justamumnz says
That’s lovely to hear, I’m pleased you enjoyed it.
Hope says
This looks fabulous how far ahead can I make it and store in the fridge please?
justamumnz says
This will last up to 4-5 days if stored in an airtight container at room temperature. You can store it in the fridge as well but it can dry out a little, otherwise it does freeze well if you wrap it in an airtight container.