Orange Almond Cake {gluten free} … light, healthy, delicious

“Celebrate what you want to see more of”
Thomas J. Peters

Orange Almond Cake {gluten free} … wafts of sweet almond with citrusy notes of orange float through the kitchen, virtually transporting you to the Mediterranean. One bite and you will find it hard to believe that the cake is flourless with no added fat. It is delightfully moist and orange flavoured.  Almond meal adds interesting texture, and pairs beautifully with the choice of fruit.

It’s the peak of winters here, cold as cold can be. Day before was the coldest at 2.6C, the lowest temperature recorded in December in the past so many years. The statistics don’t leave you, neither does the deep chill. It gets into your very bones. This is North Indian winter for you. In the background the TV plays endlessly; CNN telling you about the latest aviation disaster. Dreadful news at the end of the year. I’m ready for a new year. Bye bye 2014!

It’s easier to immerse yourself in what comforts you most. I click. Loads. Moody shots mainly. Sometimes you crave good news. Sometimes you wish you could turn the clock back to simple living. For times like this, I head for the kitchen, get embraced by the warmth, lose myself in the aromas that warm the cockles of your heart!

Speaking to Cookaroo a couple of days ago, she mentioned she was off to make an Orange Almond Cake. Snapped me out of my somnambulant frozen state. I had an Orange Almond Cake sitting here in my drafts, one I had done for Travel & Leisure Asia a few months ago. I’ve remade it recently since oranges and back in season.

With the market flooded with ripe, orange juicy fruit, it’s a great time to bake this cake. I’ve baked this a couple of times, both with oranges and with kumquats too. Always good. Made a couple of trifles as well. Orange Almond Cake, whipped cream with Grand Marnier, and some almond praline made the layers. Divine!

The recipe is inspired from passover cakes that find root in cuisine of the Sephardic Jews who originate from the countries of the Middle East. The cake is ‘leavened wheat free’ which is the diet that defines the passover holiday. Interestingly, ancient Greeks also savoured the combination of fruit, nuts and honey. Sugar only appeared later during the Ottoman times. The recipe first appeared in Travel & Leisure, Asia May 2014.

Bidding adieu to 2014…
Have a warm and wonderful 2015. HAPPY NEW YEAR!

A Fit Foodie recipe

[print_this]Recipe: Orange Almond Cake {gluten free}

Summary: The Orange Almond Cake also doubles up as a great gluten free dessert if topped with mascarpone, creme patisserie or lightly whipped cream. Serve seasonal fruit like a balsamic orange vanilla strawberry reduction spooned over the top, or on the side.

Serves 6-8
 Prep Time: 15 minutes
Total Time: 2 hours
Ingredients:

• 2 whole oranges
• 5 large eggs, separated
• 25g castor sugar
• 250g almond meal
• 175g honey
• 40g yogurt
• 1 tsp baking powder
• 1/4 tsp baking soda
• pinch salt
• 1 tsp vanilla bean powder
• Zest of 1 orange {or ½ tsp orange extract}

Method:

1. Place the whole oranges in a pan, cover completely with water and simmer covered for 30-45 minutes until soft. Drain and cool. {You can do this a day before and bring to room temperature before using}. Halve the cooked oranges, remove the pits and puree skin and all. Reserve.
2. Preheat the oven to 170C. Line the bottom and sides of a 7″ round baking tin with parchment.
3. Place the egg whites and 25g castor sugar in a  large bowl and beat to stiff peaks. Reserve.
4. Place the egg yolks in a large bowl and beat until light and mousse like, about 5 minutes.
5. Beat in whole orange puree and honey, followed by the vanilla bean powder, yogurt and baking soda until just mixed.
6. Fold in the almond meal.
7. Fold in 2 tbsp of the beaten egg whites to loosen the batter, then fold in half the remaining egg whites. Fold gently so that the beaten air is not released. {This will help give rise and volume to the cake}. Fold in the remaining egg whites gently, and transfer batter to prepared tin.
8. Place tin on baking tray and bake for approx 1 hour 15 minutes / until a tester comes out clean. {Place the tin on a tray since honey tends to cook and get dark faster than sugar.}
9. Cool in tin for 30 minutes, then cool on rack.
10. Sift over with icing sugar and top with fresh orange wedges. Serve warm, at room temperature or chilled.
11. Another nice dessert idea is to use some for trifles layered with liqueur spiced low fat cream, crunchy almond praline and cubes of almond orange cake.

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Also find me on The Rabid Baker, The Times of India