This recipe is perfect for people with an allergie to wheat. It is a moist almond-orange cake which tastes delicious with yoghurt and keeps really well.
Ingredients:
2 large unpeeled oranges, 6 eggs, 250g sugar, 1 teaspoon baking powder, 300g ground almonds, juice of 1/2 lemon
Glaze: Juice of 2 Oranges, 100g sugar
Instructions:
Preheat oven to 175°C. Prepare a 22cm baking tin with baking paper.
Wash oranged and cover in a pan with water. Simmer for 2 hours. Let them cool on rack. Cut the oranges into quarters, remove pips but leave peel. Put the whole oranges into a blender blend until pulp.
Beat the eggs with the sugar until fluffy. Add orange pulp, baking powder, almonds and lemon juice. Pour the mix into prepared baking tin, bake for 60min. When still warm stab lots of little holes with a fork into top of the cake, pour the glaze over top.
Glaze:
Place the sugar and the juice into a small pan. Simmer until
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