This cake ticks all the blocks, moist, light, gluten-free and absolutely delicious
- 2 large oranges
- 6 large eggs, at room temperature 1 tsp baking powder
- 1⁄2 tsp bicarbonate of soda
- 200 grams almond flour
- 250 grams caster sugar
- 60 grams cocoa
- Icing sugar, for dusting Blackberries, for garnish
PREHEAT oven to 180°C. Grease a 20 cm round cake tin and line the base with baking paper.
ADD the whole oranges to a pot filled with cold water and simmer for 30 minutes or until soft. Cut in quarters, keeping the skin attached and allow it to cool slightly.
BLEND oranges in a food processor before adding the rest of the ingredients. Blend until everything is mixed together. Pour into your lined cake tin.
BAKE for 45-50 minutes or until a skewer comes out clean and the cake has pulled from the side of the cake tin. Allow the cake to cool completely before serving. SERVE the cake with a light dusting of icing sugar and fresh blackberries.
HANDS-ON TIME 20-25min | TOTAL TIME 1h 25 min | SERVES 8 | GLUTEN-FREE | DAIRY-FREE | QUICK & EASY FREEZER-FRIENDLY | MAKE AHEAD
ALSO SEE CHOCOLATE GANACHE MOUSSE CAVITY CAKE