Gluten Free Spanish Orange Cake recipe
information
This recipe is Vegetarian, Gluten free, Wheat free and Dairy free.
ingredients
3 large sweet oranges
255 g (9 oz) 1 1/4 cups of caster (superfine) sugar
6 large free-range eggs, separated
340 g (12 oz) 4 cups of ground almonds
2 teaspoons of ground cinnamon
A pinch of salt
icing (confectioners') sugar and ground cinnamon
to decorate 1 packet of cinnamon sticks
255 g (9 oz) 1 1/4 cups of caster (superfine) sugar
6 large free-range eggs, separated
340 g (12 oz) 4 cups of ground almonds
2 teaspoons of ground cinnamon
A pinch of salt
icing (confectioners') sugar and ground cinnamon
to decorate 1 packet of cinnamon sticks
method
A deep-sided 23 cm (9 inch) round loose-bottomed cake tin, greased with a little sunflower oil and lined with baking parchment (wax paper)
1. Preheat the oven to 180°C (350°F) gas 4
2. Put the whole, unpeeled oranges in a heavy-based pan and cover with cold water.
3. Bring slowly to the boil and simmer for 2 hours, topping up with more water if necessary.
4. Drain the oranges and leave to cool for 20 minutes.
5. Cut the oranges in half and discard any pips.
6. Liquidize the oranges in a food processor with the sugar, egg yolks, almonds and ground cinnamon.
7. Transfer the mixture to a large mixing bowl.
8. In a separate bowl, whisk the egg whites and salt until stiff, but not dry.
9. Gradually fold in the orange mixture with a metal spoon.
10. Spoon into the prepared cake tin and bake for 1 1/2 hours, or until the cake is firm to the touch.
11. Leave to cool in the cake tin and then turn out onto a plate.
12. Mix some cinnamon with icing (confectioners') sugar, and dust the cake with it.
13. Serve, decorated with a little bundle of cinnamon sticks in the centre of the cake.
1. Preheat the oven to 180°C (350°F) gas 4
2. Put the whole, unpeeled oranges in a heavy-based pan and cover with cold water.
3. Bring slowly to the boil and simmer for 2 hours, topping up with more water if necessary.
4. Drain the oranges and leave to cool for 20 minutes.
5. Cut the oranges in half and discard any pips.
6. Liquidize the oranges in a food processor with the sugar, egg yolks, almonds and ground cinnamon.
7. Transfer the mixture to a large mixing bowl.
8. In a separate bowl, whisk the egg whites and salt until stiff, but not dry.
9. Gradually fold in the orange mixture with a metal spoon.
10. Spoon into the prepared cake tin and bake for 1 1/2 hours, or until the cake is firm to the touch.
11. Leave to cool in the cake tin and then turn out onto a plate.
12. Mix some cinnamon with icing (confectioners') sugar, and dust the cake with it.
13. Serve, decorated with a little bundle of cinnamon sticks in the centre of the cake.
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