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Gluten-free Persian orange and almond cake
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Prep Time:
15 minutes
Cook Time:
105 minutes
Total Time:
120 minutes
Indulge in a fragrant gluten-free Persian orange almond cake.
Ingredients:
  • 2 oranges
  • 4 eggs
  • 315g caster sugar
  • 300g almond meal
  • 4.00 gm baking powder
  • 2.50 gm ground cinnamon
  • 1/2 tsp ground cardamom
  • Mascarpone, to serve
  • 1 orange
  • 100g caster sugar
  • 60ml water
  • 1 tsp orange blossom water
Instructions:
  • Preheat your oven to 160°C while you prepare a 20cm round springform pan by greasing it and lining the base with baking paper.
  • In a large saucepan, cover oranges with cold water. Boil for 15 minutes, drain, and refill with fresh cold water. Boil for another 15 minutes. Repeat process until oranges are very tender. Drain, chop coarsely, and remove any seeds.
  • In a food processor, blend the orange until smooth. Use an electric mixer to whisk together eggs and sugar until thick and pale. Gently fold in the blended orange, almond meal, baking powder, cinnamon, and cardamom until just combined. Spoon the batter into the prepared pan, smooth the surface, and bake for 1 hour or until a skewer inserted into the center comes out clean. Allow the cake to cool completely in the pan before serving.
  • Zest and juice an orange. Combine juice, sugar, and water in a saucepan over low heat. Cook and stir for 5 minutes until sugar dissolves and syrup slightly thickens. Remove from heat, stir in orange blossom water and zest, then let it cool.
  • Drizzle the cake with syrup, slice into wedges, and serve with mascarpone.

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