Blood Orange & Almond Cake
This is a good gluten-free cake option. Just ensure the baking powder is a gluten-free variety.
SERVES
10
PEOPLE
PREP TIME
150
MINUTES
COOKING TIME
60
MINUTES
Ingredients
4 blood oranges, 2 peeled but left whole
125ml blood orange juice
90ml light muscovado sugar
6 eggs, beaten until doubled in volume
240g golden caster sugar
250g ground almonds
1 tbsp baking powder, sieved
Method
Wash two of the unpeeled blood oranges and place them in a saucepan covered in water. Bring the water to a boil then let it simmer for two hours until the oranges, including the skin, are soft.
While they are boiling, peel the other two oranges and slice them. Set the slices aside.
Stir the juice and muscovado together in a saucepan and simmer until slightly thickened.4. Add the orange slices and simmer for a further five minutes then set aside.
Liquidise the two boiled oranges, including the skin. Liquidise until they form a smooth pulp.
Grease and line a 9-inch round cake tin
Preheat your oven to 180ºC/gas mark 4.
Mix the golden caster sugar, ground almonds, baking powder and eggs together.
Add in the pulped oranges and combine.
Lay the orange slices on the base of the cake tin.
Scoop the batter on top of these
Place the tin into the centre of your oven and bake for 60 minutes until golden on top.
Allow to cool in the tin for 30 minutes then gently turn the cake over onto a large serving plate.
Drizzle the remaining syrup over the cake.
