Gluten Free Orange & Almond Cake

Serves 8

  • 2 oranges (600g)
    3 eggs
    1 1/4 cups Bundaberg Caster Sugar
    3 cups almond meal
    1½ teaspoons baking powder 
    3 teaspoons ground cardamom
    whipped cream, to serve
    syrup
    1 orange
    ½ cup Bundaberg White Sugar
     
     
1. Place oranges in a saucepan and cover with cold water. Bring to the boil and cook for 30 minutes. Drain, then return to pan and cover again with cold water. Bring to the boil and cook for a further 30 minutes. Drain and cool. Coarsely chop oranges and remove and discard any seeds.
2. Preheat oven to 170oC. Grease and line base and sides of a 22cm  (base measurement) springform pan.
3. Place oranges in the bowl of a food processor and process until pureed. Set aside.
4. Using an electric mixer, beat the eggs and sugar together for 3 minutes, until thick and pale. Add pureed oranges, almond meal, baking powder and cardamom and gently fold until combined. Pour into prepared pan. Bake 1 and 15 minutes hour or until cooked. Test by inserting a fine skewer in the centre of the cake. It should remove clean. Cool cake in pan.
5. Make syrup. Cut zest of orange into fine strips (use a zester or small sharp knife).  Juice the orange. Place zest, juice and sugar in a saucepan over a medium heat. Stir until sugar dissolves. Simmer 7 minutes or until starting to thicken. Cool.
6. Remove cake from pan and place on serving plate and prick all over with a fine skewer, then pour syrup over cake. Serve with whipped cream.