Gluten-free Honey, orange and almond cake
Prep time 20 minutes plus cooling
Cook time 50 minutes
SmartPoints values per serving 6
|½ teaspoon low-fat spread, for greasing|
|6 eggs, separated|
|100g caster sugar|
|Grated zest of 3 oranges and juice of ½ orange|
|150g ground almonds|
|For the topping|
|Juice of 1½ oranges|
|2 tablespoons clear honey|
|1 orange, peeled and cut into thin rounds|
1 Preheat the oven to 180°C, fan 160°C, gas mark 4. Grease the sides of a 20cm springform cake tin and line the base with baking paper. Using a hand-held electric whisk, beat together the egg yolks, caster sugar, orange zest, the juice of half of an orange and the ground almonds in a large bowl.
2 In a separate bowl, whisk the egg whites using a clean whisk for about 2 minutes until they form stiff peaks. Using a metal spoon, fold a spoonful into the cake mixture to loosen it, then fold in the remaining egg whites. Pour the mixture into the prepared tin and bake for 35-40 minutes or until a skewer inserted into the centre of the cake comes out clean. Leave to cool in the tin for about 20 minutes.
3 To make the topping, put the orange juice and honey in a small pan and bring to the boil. Stir once, then cook without stirring for 6-8 minutes until reduced and syrup.
4 Remove the cake from the tin and, using a fork, prick the top all over, then spoon over three-quarters of the syrup. Arrange the orange slices on top of the cake and spoon over the remaining syrup.