This delicious, moist and citrusy cake takes me straight back to Mallorca. It is often on display in the local cafes and is a welcome treat to enjoy as you watch the world go by.
It is very easy to make, has a few simple ingredients and is a bonus for those who can’t or don’t tolerate gluten.
- 2 medium sized oranges (I used blood) washed, roughly chopped, including the peel, but discarding the pips
- 5 eggs separated
- 1 cup of caster sugar
- 2 1/2 cups of ground almonds
- 2 or 3 tablespoons of flaked Almonds
- Icing sugar to decorate and a few gogi berries if you have them
- Place the chopped oranges in a saucepan with 1 tablespoon of water. Cover with a lid and simmer gently for 30 minutes until the oranges are soft and the water has evaporated. Turn off the heat and leave to cool.
- Preheat the oven to 170ºC. Line the sides and bottom of a 23cm springform cake tin with greaseproof paper. You can use a little butter oil to help it stick if need be.
- Blitz the oranges until finely chopped in a mini food processor.
- Place the 5 egg whites in a bowl and beat using an electric whisk until stiff peaks are formed. Then slowly add half the sugar, whisking for a minute. It should look lovely and silky.
- In another bowl whisk the 5 egg yolks and remaining sugar for about 3 minutes until it is pale and thickened. Add the oranges, whisk until combined well. Then fold in the ground almonds with a metal spoon.
- Gently fold in the egg whites to the mixture.
- Pour the mix in to the cake tin, sprinkle over the flaked almonds and bake for around 50-55 minutes. Check it is cooked by inserting a skewer into the centre. It should come out clean. If you are concerned it is browning too quickly you can place some foil over it.
- Remove from the oven and leave to cool in the tin.
- Carefully take the cake out of the tin, peel away the paper and place on a cake stand or plate. Sieve over icing sugar and sprinkle with gogi berries if you wish.
- Serve just warm with crème fraîche.
Tags: Almond cake, Flourless, Gluten free cake