I’m often tasked with making a delicious gluten-free bake, and in my opinion this one meets the mark. Light, fluffy, citrusy, nutty – it’s got a little bit of everything. We start this recipe by preparing our oranges and boiling them, before blitzing into a delicious orange puree that mixes into the cake batter. The orange pairs perfectly with the ground almonds, that we’re using in place of flour in this recipe. The icing is poured over at the end, before adding orange zest and a sprinkle of poppy seeds. A delight on the eyes, and tastebuds.
350g ground almonds
¼ tsp vanilla extract
½ cup coconut sugar
1 ½ cups cashews
½ cup water
Juice of 1 Orange
½ cup xylitol
Step 1: Preheat your oven to 180 degrees celsius.
Step 2: Peel the oranges and place them in a saucepan covered in water.
Bring the water to the boil, then put a lid on the pan and simmer the oranges for 45 minutes until they’re very soft. Drain them and put to one side. When cool, put the oranges in a food processor and blitz to a purée.
Step 3: Whisk the eggs in a bowl before adding in the ground almonds, orange puree, vanilla extract and coconut sugar. Combine well.
Step 4: Pour the mixture into a silicone bundt cake mold, and place the bottom of the mold on a baking tray before placing in the AGA to cook for 45-50 minutes.
Step 5: Whilst the cake cooks make the icing. Add 1 ½ cups cashews, ½ cup water, Juice 1 orange, ½ cup xylitol to your food processor. Blend until smooth. Spoon into a bowl and set to the side.
Step 6: Once the cake is fully baked, remove from the oven and let cool for 5 minutes before removing from the mold and placing on a cooling rack. After the cake has fully cooled add the icing. As the icing is fairly runny I recommend placing a baking sheet underneath the cooling rack and pouring the icing over so any excess drops through. Dress with orange zest and poppy seeds, and you’re ready to serve.