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Honey, Orange and Almond Cake
found in Desserts - Winter Warmers

Serves:    10  

icon  7 SPs    icon Vegetarian    icon Gluten Free

Prep: 20 minutes
Cook: 50 minutes

Difficulty:     
Moderate

This delicious gluten-free cake is made with ground almonds and drizzled with a sticky, tangy syrup.

Ingredients  scales
  • 12 tsp low-fat spread12 tsp low-fat spread
  • 6 eggs, separated6 eggs, separated
  • 100g caster sugar100g caster sugar
  • 3 orange zest3 orange zest
  • 2 orange juice, most for the topping2 orange juice, most for the topping
  • 150g almonds, ground150g almonds, ground

  • For The Topping
  • 2 tbsp clear honey2 tbsp clear honey
  • 1 orange, peeled and cut into thin rounds1 orange, peeled and cut into thin rounds
Directions

1
Preheat the oven to 180°C / 160°C (fan oven) / 360°F / Gas Mark 4. Grease the sides of a springform cake tin and line the base with baking paper. Using a hand-held electric whisk, beat together the egg yolks, caster sugar, orange zest, the juice of half of an orange and the ground almonds in a large bowl.
2
In a separate bowl, whisk the egg whites using a clean whisk for about 2 minutes until they form stiff peaks. Using a metal spoon, fold a spoonful into the cake mixture to loosen it, then fold in the remaining egg whites. Pour the mixture into the prepared tin and bake for 35/40 minutes or until a skewer inserted into the centre comes out clean. Leave to cool in the tin for about 20 minutes.
3
To make the topping, put the orange juice and honey in a small pan and bring to the boil. Stir once, then cook without stirring for 6/8 minutes until reduced and syrupy.
4
Remove the cake from the tin and, using a fork, prick the top all over, then spoon over three-quarters of the syrup. Arrange the orange slices on top of the cake and spoon over the remaining syrup.



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