Honey, orange and almond cake
- Total Time
This delicious gluten-free cake is made with ground almonds and drizzled with a sticky, tangy syrup.
Low Fat Spread½ teaspoons, level, for greasing
Egg, whole, raw6 medium, raw, separated
Caster Sugar100 g
Orange(s)3 zest(s) of 1
Freshly squeezed orange juice30 ml
Ground Almonds150 g
Freshly squeezed orange juice90 ml
Honey2 tablespoons, level
Orange(s)1 medium, peeled and cut into rounds
- 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.
- 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.
- 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 syrupy.
- 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.