‘Let them eat cake’ is easier said than done if you suffer from a gluten intolerance. However, Rachel’s Orange and Almond cake can be enjoyed by all.
250g caster sugar
250g almond meal
1 teaspoon gluten-free baking powder
extra caster sugar for base of tin
icing sugar to dust the cake
Wash the oranges and remove any remaining green stalk. Place the unpeeled oranges into a pot of boiling water for about two hours or until very soft. Drain the water and allow the oranges to cool. This can be done the night before. If you do boil the oranges ahead of time, cover them and place in the fridge until you’re ready to use them.
Preheat the oven to 190°C. Break the eggs into a bowl and beat together with the caster sugar. Break the oranges into small pieces with your fingers and place them into the egg mix. Blend together until smooth.
Add the almond meal and baking powder and blend. Grease a 20cm cake tin and dust with caster sugar. Pour the batter into the pan. Bake for one to one-and-a-half hours, or until the top is golden brown. Dust with icing sugar and allow to cool slightly before serving.