Orange and almond cake (gluten free)
This is a fool proof, easy recipe for an adorable orange almond cake with Greek Yogurt Frosting and roasted almonds. It's a super moist cake loaded with natural and bright orange flavors and easy to prepare in a food processor. This cake (plain without the yogurt icing) is naturally gluten and dairy free. It certainly ticks a lot of boxes.
Equipment
- 1 saucepan
- 1 food processor
- 1 round cake tin with removable sides
- 1 measuring spoon
- 1 measuring cup
- 1 sharp knife
- 1 butter knife or palate knife
- 1 kitchen mixer or electric whisk
Ingredients
Almond and orange gluten free cake
- 2 Whole oranges juicy, sweet, thin-skinned variety
- 5 eggs free ranged and organic
- 1 cup almond meal If you don't have almond meal, you can easily make your own by blitzing whole blanched almonds until it's a fine sandy texture.
- 1 cup sugar
- 1 teaspoon baking powder
Decoration
- Icing sugar
greek yogurt Icing
- 2 cups greek yogurt
- ½ cup icing sugar
- ½ teaspoon vanilla paste or extract
Decoration
- sliced roasted almonds
Instructions
Orange almond cake
- Turn the oven to 160 degrees Celsius. Grease a cake tin with removable sides and sprinkle a thin coating of almond meal.
- Put the whole oranges in a saucepan and cover them with water. Bring to the boil and simmer for 1-2 hours until the oranges are soft and a butter knife goes through it easily
- Drain the water off and let the oranges cool completely then cut them in to quarters and remove the seeds. Put them in a blender with the rest of the cake ingredients apart from the icing sugar
- Blend in a food processor until smooth then pour into the prepared cake tin and bake for 1 hour until a skewer comes out clean. Let the cake cool down in the tin.
Cover the cake with tin foil while baking if the top of the cake browns too much.
Icing and assembling of the cake
- Put the yogurt in a fine strainer lined with a paper towel over a bowl for a minimum of 5 hours. (overnight is best)
- Add the strained yogurt, icing sugar and vanilla to a kitchen mixer bowl.
- Mix all the yogurt icing ingredients together on high speed for a couple of minutes until well combined, smooth and fluffy.
- Remove the cake from the tin and dust it with icing sugar.
- Cut the cake into portions. Pipe, spread or dollop a spoon of yogurt icing on each piece. Sprinkle with the sliced roasted almonds.
If you don't have roasted sliced almonds you can easily roast them yourself. Simply sprinkle a thin layer in a dry frying pan on low to medium heat and stir regularly until a golden brown color and a lovely nutty aroma appears.
Notes
Make ahead - Make this cake a day ahead to allow the flavors to develop.
Cooking time of the oranges can vary slightly depending on the size and variety - take the cooking time as a guide only.
Bring the eggs to room temperature before blending the ingredients - to ensure a smooth batter.
Make sure all the orange seeds are removed before blending the ingredients - The seeds are highly bitter and can bring a bitter taste to the cake if accidentally added to the batter.
