While on my wheat free quest, I happened upon this recipe from the always delightful Laura Calder. At first, I wasn’t sure how the texture would be. Even with all the baked goods that have come out of my kitchen, or crossed these lips, no recipe has had quite this amount of ground nuts – and no flour!
My worries were totally unfounded. Considering where the recipe is from, I will never, ever again doubt her talents.
Everyone that got to taste it, loved it. It was proclaimed fabulous! Delicious! Wonderful gluten free option!!
Of course I will make it again, and switch the citrus to lemon. You know how I feel about lemon desserts! I will also give it a go with ground hazelnuts, which I think would be equally smashing.
Do excuse the lack of how to photos. After suffering through yet another pc crash and being sans computer for two full weeks – which to my mind is something akin to modern day torture – I am back online. After being urged for some time now to make the switch by family and friends, I’ve finally done it. I’m now working on a brand new, pretty and very elegant I must add, macbook. After spending a couple hours getting to know it and putting my online life back together, I’m already pleased. Very pleased. Am also going back to the store for the additional help, so I can take full advantage in getting to know this modern day piece of wizardry.
Sometimes, it just takes me awhile to get it right. Once I get it though…
Because it just didn’t interest me, I omitted the extra step for the candied orange zest topping. If you want to add it or just check it out, you can see it here: original recipe
To be totally frank, this recipe has renewed my faith that gluten free eating is not all bad. It’s just a matter of trial, error and looking for what suits you. Me…? The pre-fab full of other nasty things options available in the shops do not cut it. Whether you’re living gluten free or not THIS recipe is a keeper and can be served & garnished in fab way that suits you. I used a full fat Greek yogurt & blueberries, which partnered very well with the citrus.
Ingredients for cake:
3/4 cup sugar
Zest of 3 oranges
1 1/2 cups almonds, ground
Ingredients for syrup:
Juice of 3 oranges
1/2 cup sugar
A splash of orange liqueur i.e. Grand Marnier, optional
Preheat your oven to 350 and grease & line a 9 or 10 inch springform pan with parchment paper. Separate the eggs into two large bowls. Beat the yolks with the sugar and zest, then stir in the almonds. Beat the whites to peaks. Stir a spoonful of whites into the yolk mixture, then gently fold in the rest. Pour the batter into the pan and bake until set, about 45 minutes. Let cool slightly, then unmold onto a serving platter.Preparation for the syrup: