I wanted to start using less flour for two reasons. This first being that I have been making more and more friends who need a gluten free diet. The second reason is that I realised that almost everything in my diet has either flour or cheese in it, and sometimes both. So I decided to make some changes. This recipe is rich with flavour but incredibly light. And the spices add a great depth to the citrus flavour.
you will need;
2 large oranges
1 star anise
1 cinnamon stick
2 green cardamom pods
230 g ground almonds
200g caster sugar
5 eggs separated
First you need to scrub your orange skins as this recipe uses the whole orange so this is an important step. Once scrubbed cut your oranges into small chucks, carefully remove the pips ensuring you don’t loose all the juice.
Place the oranges and the dry spices into a small saucepan with 4 tbsp. water. Cover with a lid and simmer until the oranges are really softened.
Remove the spices and any pips that may have sneaked into the mix and place them into a food processor. Blend into a paste.
In a bowl mix the pulp, sugar, ground almond and egg yolks together so that the mixture is nice and creamy.
In a separate dry, clean bowl whisk the egg whites into soft peaks.
Gently fold the egg whites into the cake mixture careful not to over mix and loose the air.
Pour the mixture into a prepared spring form 9in cake tin and place in the centre of a preheated oven. Cook at 180C for 45-50 mins. You may need to cover the cake lightly with foil to prevent it from browning.
I hope you enjoy your cake!