Gluten Free Orange Almond Cake
My friend Nancy tends to cut steps out of recipes like I do, and she never boils the oranges for the 'Boiled Orange and Almond' cake in the Thermomix Everyday Cookbook - why bother boiling oranges for 40 minutes when it's fresher and just as yummy this way? Not to mention MUCH quicker!! So I started making it her way too, just adding a few more 'tweaks' along the way to reduce the sugar, and make it a healthier version of the original.
This is a cake that everyone will enjoy, whether they're used to eating gluten free or not. It is also dairy free, contains no fat, and is naturally sweetened! You can use two oranges, or an orange and a lime, orange and lemon... whatever combination you like. If you use lemon-lime, you will need to increase the Rapadura and/or stevia a little.
1. Grind almonds in Thermomix for 10 secs speed 8:
- 250g (8.8 oz) raw almonds, skin on
2. Add oranges (limes/lemons) and grind another 20 secs speed 8:
- 2 oranges, preferably organic (or 1 orange, 1 lime/lemon) washed, thick ends sliced off, quartered and de-seeded
3. Add following ingredients and mix for 30 secs on speed 5:
- 6 eggs
- 100g Rapadura
- 1/2 tsp stevia liquid concentrate or powder
- 1 tsp ground lemon myrtle (optional)
4. Mix in baking powder just until combined (5 secs speed 5):
- 1 tsp baking powder
5. Pour mixture into a large, lined, rectangular baking dish (should be about 2 cm (1 inch) deep); or two round cake tins; or you could use some mini Bundt tins like I did - they're so cute!
6. Bake at 190 degrees C (370 degrees F) for about 30 mins, until browned and knife inserted comes out clean. If you like, drizzle with orange/lemon syrup.
Orange/Lemon Syrup:
- Juice an orange or lemon, pour juice into Thermomix bowl, add 30g Rapadura for orange syrup, or 60g for lemon syrup, and cook at 100 degrees for 2 minutes, speed 2. Drizzle over cake and serve warm.
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