Orange Almond Meal Cake

Ingredients

Cake

• Butter, for greasing
• 2 medium oranges
• 3 large eggs
• 215g caster sugar (1 cup)
• 300g almond meal (3 cups)
• 1 tsp gluten-free baking powder

Syrup

• 2 oranges (one for juice, one optional for garnish)
• 155g caster sugar (3/4 cup)
• 150ml water (about 2/3 cup; adjust based on preferred syrup thickness)

Instructions

Prepare the Oranges

1. Boil the Oranges (Twice): Place the two whole oranges in a pot and cover with water. Bring to a boil, then lower the heat and simmer for 15 minutes. Drain, refill with cold water, and repeat the boiling and simmering process for another 15 minutes. Tip: This double-boil technique removes the bitterness from the peel.
2. Cool and Chop: Rinse the oranges under cold water to cool them down, making them easier to handle. Roughly chop, discarding any seeds.
3. Make the Pulp: Blend the chopped oranges (peel and all!) into a smooth pulp using a food processor, blender, or even an immersion blender. You want a fine, even texture here to avoid large chunks in the cake.

Make the Cake

1. Prep and Preheat: Preheat the oven to 170°C (340°F). Grease a 20cm (8-inch) round cake pan and line with baking paper.
2. Mix Ingredients: In a large bowl, whisk the eggs and caster sugar until pale and slightly fluffy. Gently fold in the orange pulp, almond meal, and baking powder. Mix until just combined—overmixing can make the cake denser.
3. Bake: Pour the batter into the prepared pan, smoothing the top. Bake for 1 hour, or until a skewer inserted into the center comes out clean. If the top starts browning too much, loosely cover it with foil during the last 15 minutes of baking.

Make the Syrup

1. Optional Orange Garnish: Slice one of the oranges thinly. Place the slices in a small saucepan, add enough water to cover, and bring to a simmer for about 5 minutes to soften. This removes some bitterness and makes the slices a lovely, glossy garnish.
2. Syrup: Add the remaining water (about 150ml) and sugar to the saucepan with the orange slices (or just the juice of the second orange, if not using slices). Stir over medium heat until the sugar has dissolved and the mixture has thickened slightly, about 5–7 minutes. Set aside to cool.

Assemble

1. Add Syrup: Once the cake is done, allow it to cool for 10 minutes in the pan. Use a skewer to poke a few small holes in the top, then spoon the syrup over the cake, letting it soak in. If you made orange slices, arrange them on top for a beautiful, rustic look.
2. Serve: Serve warm or at room temperature. This cake is even better the next day, as the flavours meld. Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.

Tips and Variations

• Extra Moisture: If you love extra moisture, consider doubling the syrup recipe and pouring half over the cake, reserving the rest to drizzle just before serving.
• Flavours: Add a pinch of cinnamon or cardamom to the cake batter for a hint of warmth. For an extra citrusy kick, you could zest an additional orange or even a lemon into the batter.
• Serving Suggestion: This cake pairs beautifully with a dollop of whipped cream, Greek yogurt, or a drizzle of crème fraîche.