Spanish Orange Cake | Gluten free and Fat free

This ‘ Spanish Orange Cake ‘ is one of my favorite Gluten free recipes! The cake is so moist and light at the same time. It’s perfect at tea time or with a cup of coffee. Invite the girls over for this one! Very easy to make. This cake uses unpeeled oranges that have been boiled till very soft, the day before. The cold oranges are then crushed after removing any pith (white fibrous part)  or pits (seeds) to prevent the cake from tasting bitter. Boiling the orange actually boosts the orange flavor which sort of dissipates while bakingif you use freshly crushed orange (I tried). If you love Orange desserts , you will love this cake!

Spanish Orange Cake | Gluten free and Fat free

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Ingredients:

• 2 large oranges (sweet variety like Valencia, Navel, Persian…)
• 200 gms almond meal / finely ground almond (no skin)
• 4 eggs
• 150 gms sugar – I used 140 gms because my oranges were really sweet
• Flaked almonds and icing sugar for topping the cake

Method:

• The night before baking, boil the whole, unpeeled oranges for 20 minutes. Allow to cool and refrigerate overnight.
• Separate eggs and allow to come to room temperature.
• Peel the chilled oranges. Remove all the pith (white fibrous part) under the rind with a small sharp knife. This is removed to prevent the cake from tasting bitter. Also remove the pits (seeds).
• Do not loose any of the juice in the process.  Crush well or use a hand blender to crush the rind along with the pulp and juice.
• Preheat oven to 180°c.
• Line a 9″ baking pan with parchment paper.
• Beat egg whites with approximately half the sugar till stiff.
• Using same beaters and different bowl, beat the egg yolks with remaining sugar till very pale in color.
• Add the almond meal / ground almond and the crushed orange puree to the egg yolk mixture. Mix well.
• Next, add a little bit of the stiff egg white and mix well to loosen.
• Then add all the egg white into the yolk mixture and fold in, quickly without over – mixing.
• Add the flaked alonds over the top.
• Bake for 50 min – 1 hour. Watch, as oven temperatures vary. A toothpick inserted in the centre should come out clean.
• Leave in baking pan to cool and then remove the paper.
• Lightly dust with icing sugar. Serve.

Spanish Orange Cake | Gluten free and Fat free

• Make sure there is no trace of egg yolk in the egg white when separated.
• Eggs should be at room temperature.
• DO NOT open the oven door while baking, the cake might sink. I like to invert the cake onto a rack to cooling the pan to prevent any sinking.

Key Ingredients: Orange, Almond, Sugar, Eggs.

Leave a comment if you tried – Spanish Orange Cake | Gluten free and Fat free  .