I’m not sure what I love most about this cake – the delightful smell that permeates the whole house while it cooks, or the soft, moist texture, or the tangy-sweet orange flavour!
I don’t bother to boil the oranges for the ‘Boiled Orange and Almond’ cake in the Thermomix Everyday Cookbook – why bother boiling oranges for 40 minutes when it’s fresher tasting and just as yummy this way? Not to mention MUCH quicker!! I also add a few more ‘tweaks’ along the way to reduce the sugar, and make it a healthier version of the original.
This is a cake that everyone will enjoy, whether they’re used to eating gluten free or not. It is also dairy free and naturally sweetened. You can use two oranges, or an orange and a lime, orange and lemon… whatever combination you like. If you use lemon-lime, you will need to increase the Rapadura and/or stevia a little.
Orange Almond Cake (Gluten Free)
250g (8.8 0z) raw almonds, skin on
2 oranges, specifically organic (or 1 orange, 1 lime/lemon, washed, thick ends sliced off, quartered and de-seeded (no need to peel)
100g Rapadura or coconut sugar
1/2 tsp green stevia powder (can be omitted and sugar adjusted to taste)
1 tsp ground lemon myrtle
1 tsp baking powder
juice of one orange or lemon
30g of Rapadura or coconut sugar (60g for lemon syrup)
1. Grind almonds in Thermomix for 10 sec/ speed 8.
2. Add oranges (limes/lemons) and blend another 20 sec/ speed 8.
3. Add eggs, sugar, stevia and lemon myrtle and mix 30 sec/ speed 5.
4. Mix in baking power just until combined, 5 sec/ speed 5.
5. Pour mixture into into a large lined, rectangular baking dish, or two 20cm round cake tins, or you could use some mini bundt tins like I did.
6. Bake at 190 degrees C (370 F) for about 30 minutes, until browned and knife inserted comes out clean.
To make syrup.
1. Pour juice into Thermomix bowl, aadd sugar, and cook 2 minutes/ 100 C/speed 2.
2. Drizzle syrup over cake and serve warm.