This delicious gluten-free, dairy-free orange & almond cake will surely brighten a cold, wintry day...
Using blood oranges for the cake's glaze gives it a beautiful, natural pink colour. If you can't get hold of blood oranges, any other orange variety will give the same flavour to the glaze (you can always add a little beetroot juice, freeze-dried raspberry/plum powder or a drop of food colouring to achieve the pink hue). If you are short on time, a quick dusting of icing sugar over the cake once cooled is equally delicious!
Enough for one medium size Bundt cake or two smaller Bundt cakes
(serves approximately 12 - 16)
GLUTEN-FREE, DAIRY-FREE ORANGE & ALMOND CAKE
2 oranges (any variety)
6 large eggs
280g caster sugar
300g ground almonds
7.5ml (½ tbsp) gluten-free baking powder
pinch of salt
CANDIED ORANGE SLICES
1 orange (I've used a blood orange, but any orange variety will do)
250g caster sugar
BLOOD ORANGE GLAZE
150g gluten-free icing sugar
juice of ½ orange (I've used a blood orange for a natural pink glaze)
For the cake, wash the two oranges thoroughly then place them in a medium saucepan. Cover the oranges with boiling water then simmer on a low heat until you can easily pierce them with a knife or skewer (about 1 - 2 hours).
Drain them and leave to cool while you prepare the cake tins (you can cut the oranges in half to cool faster and to check for any seeds).
Thoroughly grease your tin/s with an oil based baking spray (you can line the inner core of the Bundt tin/s with baking paper to help with turning out of the cake/s).
Preheat the oven to 180°C (160°C fan).
Puree the cooked oranges in a food processor (fitted with a blade attachment) or using a handheld blender or smoothie maker.
Place the orange puree, eggs, caster sugar, ground almonds, baking powder and salt in a large mixing bowl and using a hand whisk, combine until smooth.
Pour the cake batter into the prepared Bundt tin/s and bake until golden in colour and a skewer inserted into the cake comes out clean (approximately 45 - 60 minutes depending on your tin size/s).
Once baked, remove the tin/s from the oven and leave the cake/s to cool in the tin/s for about 20 minutes (the cake/s will be very delicate fresh out the oven).
Once the tin is cool enough to handle, place a cooling rack (if glazing the cake) or serving plate (if you are simply dusting it with icing sugar) over the cake tin and invert it to turn the cake out. Remove the baking paper from the middle and cover the cake with a clean tea towel to cool completely.
To make the candied oranges, place the sugar and water in a small saucepan over a medium heat stirring occasionally until all the sugar has dissolved.
Cut the orange into thin slices and place the slices in the sugar syrup. Simmer on a low heat until the white orange pith is fairly translucent (about 15 - 25 minutes depending on how thin the orange slices).
Remove the saucepan from the heat and leave the orange slices to cool in the syrup.
To make the glaze, place the icing sugar in a mixing bowl and slowly add the blood orange juice (sieved to remove any seeds and/or pith) bit by bit, mixing between additions.
Add enough orange juice to achieve a fairly thick but runny glaze (you can easily adjust the mixture with more icing sugar if too runny or more orange juice if too stiff).
Place the cake (on a wire cooling rack) over a tray or dish and spoon the glaze over the cooled cake. Transfer the glazed cake to a cake stand or serving plate.
Decorate the cake with the candied orange slices and pomegranate arils (if available). Enjoy!