The Healthy My Ass Cookbook

Orange and Almond Dessert Cake

A sweet tart moist gluten free single layer cake

Ingredients:

Directions:

Choose a pot with a lid large enough to hold both Oranges and enough water so that the oranges float.  Wash the oranges and float unpeeled in the pot with boiling water.  Place the lid on the pot, reduce the heat to its lowest setting and simmer for 2 hours.  Drain the water and allow the oranges to cool.  This can be done ahead of time or even the night before.

Set out the Butter to soften to room temperature.  Generously grease a 9 inch spring form pan.  Preheat the oven to 375°F.

Cut about a 1/4 inch slice from both ends of the two oranges and discard.  Cut each into 4 to 8 wedges, remove any seeds and place each, fruit and rind,  into a food processor.  Pulse the oranges into a pulp.  Beat the Eggs and 1&1/4 cups of Superfine Sugar until light in color and pour into the food processor.  Add the softened butter and process until smooth.

Mix the Ground Almonds and Baking Powder in a large bowl, add the orange mixture and mix it all together to combine.  Pour it into the greased pan and sprinkle 2 tablespoons, more or less, of superfine sugar on top.

Bake for about 45 minutes or until the cake is golden brown and just firm to the touch.  Leave it in the pan until nearly room temperature.  Run a knife between the cake and the pan around the sides if necessary and remove the side ring.  Optionally slide the cake onto a serving plate.  Dust with Powdered Sugar or drizzle with Honey and garnish with Sliced Almonds if desired.  Serve with sweetened Whipped Cream.

Notes:

Superfine Sugar is also sold as Caster Sugar or Baker's Sugar.  Ground Almonds are also sold as Almond Flour or Almond Meal.

The original recipe called for greasing and flouring the pan, but if you did that you could no longer call it gluten free.  So I omitted the flour and I did not have any problem removing the side ring, without running a knife around the edge, or moving the cake to a serving plate.