Why gluten free?

After all my thinking about which recipe to choose, it all got blown out the window when I came across a recipe online last night for a spanish orange and almond cake! It looked so fluffy and light that I couldn't resist! Best of all it's GLUTEN FREE! YAY! 


I've had irritable bowl syndrome since i was about 10 so i'm well used to spotting the food that sets it off and the food that soothes it! Two things I know for definate are wheat and yeast! however I LOVE  bread and cake and basically all the delicous stuff I shouldnt be eating! Boooooo to dodgy tummies!


So even though this recipe has sugar in it, it is made on ground almonds instead of flour which makes my stomach very happy! 

The recipe is so simple :

• 2 oranges, about 280 g (10 oz) in total, scrubbed and roughly chopped (with skin)
• 5 eggs, separated
• 200 g (7 oz) caster sugar
• 225 g (8 oz) ground almonds
• 2 tbsp flaked almonds
• sifted icing sugar to decorate
• 
  

My little boy trying to steal an orange!

The lovely spanish oranges I purchased!

1.

Put the chopped oranges in a small saucepan, discarding any pips. Add 1 tbsp water, then cover and cook gently for 30 minutes or until the oranges are soft and excess liquid has evaporated. Leave to cool.

2.

Preheat the oven to 180ºC (350ºF, gas mark 4). Line the bottom and sides of a 23 cm (9 in) springform cake tin with baking parchment. Finely chop the oranges in a food processor or blender, or with a large knife.

3.

Put the egg whites in a large bowl and whisk until they form stiff peaks. Gradually whisk in half the caster sugar, then whisk for 1 minute.

I always use Ballon free range eggs! Just love them! 

4.

Using the same whisk, whisk the egg yolks with the remaining caster sugar in another bowl for 2–3 minutes or until pale and quite thick. Whisk in the finely chopped oranges, then carefully fold in the ground almonds.

5.

Stir in 3 spoonfuls of the whisked egg white to loosen the mixture, then gently fold in the remaining whites with a large metal spoon. Transfer the mixture to the prepared tin and level the top. Sprinkle with the flaked almonds.

6.

Bake for 50–55 minutes or until the cake is golden and a skewer inserted in the centre comes out clean. Check the cake after 20 minutes and again at 30 minutes, and cover lightly with foil if it is browning too quickly.

7.

Leave the cake to cool in the tin, then turn it out, peel away the lining paper and transfer to a serving plate. Dust with icing sugar before serving. The cake can be kept in an airtight tin for up to 2 days.

So I had mine with some warm custard and it was scrummy! Although it was a lovely cake i found the skin a bit bitter! Next time I make it I would peel the oranges before cooking them! 


So enjoy whichever way you decided to go with it and whatever you put with it (some ice-cream with a warm slice of cake of this cake definitely wouldn't last long on my plate)!


Happy baking,
Love ems.x