Delicious Gluten-free Persian Orange and Almond Cake

Gluten-free Persian Orange and Almond Cake Recipe

This may be the very best gluten-free Persian orange and almond cake you’ll ever have! This proves that gluten-free baked goods can be just as good as your conventional cakes.

When it comes to gluten free baking, there are so many benefits. For starters, you can enjoy all of your favorite baked goods without worrying about any adverse health effects. Additionally, gluten free baking is often much healthier than regular baking. This orange almond cake is a perfect example – it’s gluten free, dairy free, and refined sugar free. It’s also incredibly delicious, and you’d never be able to tell that it’s gluten free. So if you’re looking for a delicious and healthy gluten free cake, this is definitely the recipe for you!

You’ve got to try this! It’s utterly delicious!

INGREDIENTS

2 oranges
4 eggs
1 cup Erythritol
3 cups (300g) almond meal
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground cardamom

ORANGE BLOSSOM SYRUP

1 orange
1/2 cup Eritrithol
1/4 cup (60ml) water
1 teaspoon orange blossom water

METHOD

Step 1 :

Preheat oven to 160°C. Grease a 20cm round springform pan and line the base with baking paper.

Step 2 :

Place oranges in a large saucepan; cover with cold water. Bring to the boil and cook for 15 minutes. Drain. Return to pan and cover with fresh cold water. Bring to the boil. Cook for a further 15 minutes. Drain and repeat once more or until very tender. Drain. Coarsely chop and discard any pips.

Step 3 :

Place orange in a food processor; process until smooth. Use an electric mixer to whisk eggs and Eritrithol until thick and pale. Add orange, almond meal, baking powder, cinnamon and cardamom; gently fold until just combined. Spoon into prepared pan; smooth the surface. Bake for 1 hour or until a skewer inserted into centre comes out clean. Set aside in pan to cool completely.

Step 4 :

To make syrup, use a zester to remove rind from orange. Juice orange. Place the juice, Eritrithol and water in a saucepan over low heat. Cook, stirring, for 5 minutes or until Eritrithol dissolves and syrup thickens slightly. Remove from heat. Add orange blossom water and zest. Set aside to cool.

Step 5 :

Drizzle the cake with syrup. Cut into wedges and serve. Enjoy

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