ORANGE AND ALMOND CAKE

ORANGE ALMOND CAKE - gluten free
This cake uses a Heylo bag so cook the orange in just 10 minutes ( saving 1 hour cooking time) Times are for the orange cooking.
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Simmer
10 min
Stand
1 hr
Simmer
10 min
Stand
1 hr
Ingredients
  1. 1 whole orange - pre boiled in Heylo bag
  2. ½ cup castor sugar
  3. 3 eggs
  4. ½ teaspoon baking powder (Edmonds is GF)
  5. 1 cup ground almonds
  6. SYRUP AND GARNISH
  7. ½ cup orange juice
  8. ½ cup sugar
  9. 1 orange cut into slices
Instructions
  1. TO BOIL THE ORANGE
  2. Bring the orange to the boil in a pot with cold water to cover.
  3. Simmer for 10 minutes with the lid on.
  4. Keep the lid onto maintain the heat and steam in the pot.
  5. Put the pot with the orange in it into a heylo bag.
  6. Close the Velcro tabs and do up the drawstring.
  7. Push the beads up from the base of the bag to fully insulate the pot.
  8. If the pot is small, scrunch up the top of the bag and secure tightly with an elastic band or with the ribbon.
  9. Leave undisturbed for an hour.
  10. TO MAKE THE CAKE
  11. Butter the sides and base of a 22cm round cake tin.
  12. Blend the cooled orange in a food processor or with a wiz stick till smooth.
  13. In a large mixing bowl beat the eggs and sugar really well till light and fluffy.
  14. Carefully fold in the almonds, baking powder and the orange puree till just combined.
  15. The mix will be quite fluffy.
  16. Pour into the cake tin and bake for 45 minutes till a skewer poked into the centre comes out clean. Cool
  17. TO GLAZE
  18. In a small saucepan dissolve the sugar in the orange juice.
  19. Add the orange slices and cook for 5 minutes till the juice thickens slightly.
  20. Turn the cake out onto a serving plate and prick the top with a toothpick.
  21. Pour over the syrup and garnish the top with orange slices.
  22. Enjoy with a serving of plain yoghurt on the side.
Notes
  1. This cake will keep in the fridge for a while but best eaten when fresh.
Heylo Bags http://heylobags.co.nz/