Gluten-Free Orange & Almond Cake

Take a recipe and turn it into your own. It takes time and practice, practice and more practice. Third time is the charm. Three layers, evenly baked, spongy and not too dense. Very moist and most importantly, packed with flavor. Without the buttercream (you can use a substitute), this cake can be dairy-free too... who said you can't enjoy cake with allergies?

 

Orange Almond Cake (Gluten-Free / Dairy-Free)

Yield 1 x 8-inch round (Triple layer)

 Ingredients:

2 oranges, whole (approx. 450 g)
1 C / 220 g white sugar
250 g almond meal, sifted
6 eggs, separated
1 t baking powder
Icing sugar, to serve

Method

1.       [Make ahead] Boil oranges in a small pot of water for 2 hours. Drain and then allow to cool to room temperature and then puree.
2.       Preheat oven to 140 degrees and grease and line 3 baking tins.
3.       In a clean bowl, beat half the sugar and egg whites until stiff peaks form. Set aside.
4.       Beat yolks and sugar until well combined and then add orange puree.
5.       Sift in almond meal and then baking powder and stir until just combined.
6.       Fold in egg whites to lighten the mixture. (Use 2 tins if doing this step for a higher cake)
7.       Pour into prepared tin and bake for 65 -75 minutes or until a skewer inserted comes out clean.
8.       Allow to cool in tin (important) before decorating or serving.