Just because you’re going gluten free doesn’t mean you have to deprive yourself of the pleasures of life. After all, it’s all about finding balance, and that might just mean finding the perfect recipe. A cake laden with healthful almond flour and the light aroma of orange zest, hardly sounds unhealthy does it? With this deliciously flavourful, almost guilt-free, gluten free cake we’re sure you’ll hold no grudges.
Keep in mind gluten free cakes don’t rise as high as their wheat floured counter parts. Think of it as more of a tart. We baked ours in the wonderful Magimix Patissier, which practically turned the grinding of nuts into an effortless purring. Covered in seared lemon rinds and a mascarpone with vanilla seeds cream, it’s almost a guilt free indulgence. We said almost.
Source: swatibansalrao.com
Keep in mind gluten free cakes don’t rise as high as their wheat floured counter parts. Think of it as more of a tart. We baked ours in the wonderful Magimix Patissier, which practically turned the grinding of nuts into an effortless purring. Covered in seared lemon rinds and a mascarpone with vanilla seeds cream, it’s almost a guilt free indulgence. We said almost.
Ingredients:
- 2 large oranges
- 1 teaspoon vanilla paste
- 5 eggs
- 125 milliliters honey or rice malt syrup
- 2 cups almond flour
- 1 teaspoon baking powder
Instructions:
- Step one is the only time consuming part of this cake.
- Start off by boiling the oranges. Place them in a saucepan and use enough water to just cover them. Bring to the boil and then simmer for 2 hours. (Turn them occasionally and top up the water if it\'s getting too low). Once the oranges are cooked, drain them and allow to cool completely. Once cooled chop them into even rough chunks (skin and all!) and remove any seeds that may be present.
- Preheat your oven to 190 deg C and grease and line a 20cm springform cake tin.
- Place the cooked, chopped orange segments along with the eggs, honey and vanilla in a food processor and blend for a minute until well combined. Add the almond flour and baking powder and blend until you have a smooth batter.
- Pour the cake batter into the springform tin and cook for approx 50 mins to 1 hour in the middle of the oven. Insert a skewer to see if the centre part of the cake is completely cooked.
- Allow the cake to cool in the tin for 10 mins before releasing it and allow to cool on a cake rack.
- Serve and enjoy!
Source: swatibansalrao.com
0 Comments