Orange and almond cake
1 hr 50 min
1 hr 35 min
There’s something beautiful about creating a cake that’s as tasty as it looks. If you’re gluten-free, this will soon become one of your favourite flourless cakes.
Reduced-fat ricotta cheese
1 cup(s), (120g)
½ cup(s), (110g)
1 tsp, to dust
- Place orange in a medium saucepan. Cover with cold water and bring to the boil. Reduce heat and simmer, covered, for 45 minutes or until very tender. Drain, then cut into chunks, discarding any seeds. Cool slightly.
- Preheat oven to 180°C. Lightly spray a 10 cm x 20 cm (base measurement) loaf tin with oil and line base and sides with baking paper.
- Process orange in a food processor until finely chopped. Add ricotta and eggs and pulse until smooth.
- Combine almond meal and sugar in a large bowl. Fold in orange mixture until combined. Spoon into prepared tin. Bake for 50 minutes or until a skewer inserted in the centre comes out clean. Stand cake in tin for 10 minutes before turning out onto a wire rack to cool (centre will dip once cooled). Slide cake onto a serving plate and serve dusted with icing sugar.
TO REFRIGERATE: Store cake in a reusable container for up to 4 days.