This gluten free cake is so moist and delicious.
What you need ~
2 large navel oranges, (choose oranges with unblemished skins as the whole fruit is used in this recipe). Or, pure orange juice with the pulp.
1 1/4 cups (250g) coconut sugar.
2 1/2 cups (250g) ground almond meal.
1 tbs marmalade melted.
1 teaspoon gluten-free baking powder*.
Pure icing sugar and whipped cream to serve.
Preheat oven to 170°C. Grease and line the base of a cake tin.
Place the two whole oranges in a saucepan and cover with water. Bring to the boil and simmer, covered, for 1 hour, ensuring that the oranges remain covered with water. Drain and cool. Chop the oranges into quarters, discard any seeds, then place the chunks into a blender and puree until smooth. (You do not need to do this if you are using pure orange juice!)
Beat the eggs with the coconut sugar until thick, then add the orange puree or pure juice, marmalade, ground almonds and baking powder and mix well.
Pour into prepared pan and bake for 1 hour. Leave the cake to firm up in the pan for 20 minutes then turn out, remove the baking paper and turn over to finish cooling right way up. This cake definitely mellows with a little time and can be prepared up to 48 hours in advance.
To serve, sift icing sugar on top and decorate with cream, orange zest and almonds.
To make this extra decedent...boil up zest of 1 orange, the juice of that orange, 1/2 cup brown sugar and 2 tbs marmalade until thick and glossy. After your cake is cooked, use a skewer to make holes all over the cake. Pour over the syrup and allow to seep right through the cake for about 1 hour. Extra yum!
From my kitchen to yours in yum, Jen xxx