Flourless almond and orange cake
https://www.coop.co.uk/recipes/flourless-almond-and-orange-cake
Just wait until you try this flourless almond and orange cake. It's super moist and sticky and great with a cup of tea.
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Feeds
8
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Ready in
1 hour
10 minutes
Each serving contains
% of adult’s reference intake | Carbohydrates per serving : 72g
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Ingredients
- 4 oranges
- Co-op unsalted butter, for greasing
- 400g Co-op ground almonds
- 1½ tsp baking powder
- 400g Fairtrade caster sugar
- Juice of ½ lemon
- 12 small Co-op British free range eggs, whisked __For the glaze and decoration
- 6 tbsp apricot conserve
- 1 tbsp brandy (preferably Greek)
- 250g Greek style natural yogurt
- 1 tbsp Fairtrade caster sugar
- 1 orange, separated into segments, plus grated zest of ½ the orange
- 1 tbsp coarsely chopped pistachio kernels
- Grated zest of ½ lemon
- Fairtrade icing sugar, to dust (optional)
Method
- Bring a large saucepan of water to the boil, add the oranges whole and boil for 2 hours, topping up the water as necessary to keep them fully submerged
- Once soft, gently lift them out of the water and leave to cool for 10 mins
- Put the cooled oranges in a blender, skin and all
- Pulse until you have a pulp, then pass it through a fine sieve set over a bowl, pushing the pulp through using the back of a spoon
- Set aside
- Preheat the oven to 200°C/fan 180°C/gas 6 and lightly grease a springform cake tin, 22cm across
- Combine the ground almonds, baking powder and caster sugar in a large bowl
- Stir in the sieved orange pulp, add a small squeeze of lemon juice and mix to combine
- Sieve the egg into the bowl and beat until fully incorporated
- Pour the mixture into the cake tin, then bake for 30 mins
- Remove from the oven and let it cool in the tin
- To make the glaze, put the apricot conserve in a small bowl with the brandy, add 1 tbsp cold water and stir to combine
- Brush over the cooled cake to give it a little shine
- Put the yogurt and caster sugar in a bowl and stir until the sugar dissolves
- Spoon the sweetened yogurt over the cake, arrange the orange segments on top and finish with the pistachios and a sprinkling of orange and lemon zest
- Add a dusting of icing sugar, if you like
This recipe is taken from Rustica by Theo Michaels (Ryland Peters & Small)
