Gluten-Free Flourless Orange and Almond Cake

🧂 Ingredients

• 2 navel oranges
• 6 eggs
• 250 g (1 cup) caster sugar
• 250 g (2 ½ cups) almond meal
• 1 tsp baking powder
• 50 g flaked almonds
• 2 tbs icing sugar, optional

  for sprinkling on top

Instructions

• 1 Wash the navel oranges, cut off the ends (discard the ends) and place the
  oranges into a large pot.
• 2 Cover with water, bring to the boil on the stovetop, then simmer for 2 hours
  (add more water during this time).
• 3 Remove the oranges from the water and allow to cool completely (they'll be nice
  and soft).
• 4 Preheat oven to 160 degrees celsius (fan-forced). Grease and line the base and
  sides of a 22cm springform pan with baking paper and set aside.
• 5 Chop the cooled oranges into pieces and place into a food processor.
• 6 Process until completely smooth and no lumps remain. Set aside.
• 7 Beat the eggs and caster sugar in a large bowl until pale and frothy (about 2
  minutes on high using hand-held beaters).
• 8 Add the orange puree and stir through.
• 9 Add the almond meal and baking powder and stir through.
• 10 Pour the mixture into the prepared baking tin.
• 11 Sprinkle the flaked almonds over the top of the cake.
• 12 Bake for 60 minutes or until a skewer inserted into the middle comes out with
  just a few crumbs on it.
• 13 Allow to cool completely in the tin (preferably overnight) and store at room
  temperature.
• 14 Dust with icing sugar just before serving.
• 15 Wash the navel oranges, cut off the ends (discard the ends) and place the
  oranges into a large pot.
• 16 Cover with water, bring to the boil on the stovetop, then simmer for 2 hours
  (add more water during this time).
• 17 Remove the oranges from the water and allow to cool completely (they'll be nice
  and soft).
• 18 Preheat oven to 160 degrees celsius (fan-forced). Grease and line the base and
  sides of a 22cm springform pan with baking paper and set aside.
• 19 Chop the cooled oranges into pieces and place into the TM bowl. Slowly increase
  to Speed 7 and continue to process until completely smooth (you'll need to
  scrape down the sides of the bowl occasionally). Set aside in a separate bowl.
• 20 Clean and dry the TM bowl. Add the eggs and caster sugar and mix for 30 seconds
  on Speed 5.
• 21 Add the orange puree and mix for 10 seconds on Speed 5.
• 22 Add the almond meal and baking powder and mix for 20 seconds on Reverse, Speed
  3.
• 23 Pour the mixture into the prepared baking tin.
• 24 Sprinkle the flaked almonds over the top of the cake.
• 25 Bake for 60 minutes or until a skewer inserted into the middle comes out with
  just a few crumbs on it.
• 26 Allow to cool completely in the tin (preferably overnight) and store at room
  temperature.
• 27 Dust with icing sugar just before serving.

Nutrition Info