A VERY ORANGE, orange cake.

 

 Errrrmmm excuse me, its sposda still be summer... But its not... Theres been a temperature drop and all hopes of any heat wave for us in England have diminished. So I'm putting ma denim cut off shorts away (that have hardly seen any action) and getting out the hotwater bottle and mittens. As a farewell I have baked an Ode to the end of summer!

 This Gluten free cake will make summer last just that little bit longer.... Made with whole oranges – simmered until very tender and then finely chopped, this cake has no fat but an incredibly moist, light texture and a wonderful fresh citrus flavour.

 Ingrediants 

• 2 oranges, about 280 g (10 oz) in total, scrubbed and roughly chopped (with skin)
• 3 eggs
• 200 g (7 oz) caster sugar
• 50g (8 oz) ground almonds
• 100g coconut flour
• 100g plain GF flour mix
• 1 tsp baking powder
• 1tsp xthanum gum
• sifted icing sugar to decorate.

Directions

1. Place the clean, whole and unpeeled Oranges in a microwave proof bowl, Pierce holes into skin, cover, and cook on high for around 7 minutes
2. Pre heat oven to 180*c / 350F
3. Remove oranges from microwave and a allow to cool
4. In a bowl whisk and cream eggs and suger until light in colour and fluffy
5. Add almond essence and using a food processor blitz the cooked oranges, once a pulp is achieved fold in oranges to eggs and sugar.
6. Carefully fold in in flours, gum and baking powder
7. Pour int greased tin and bake for 45 minutes until golden brown and slightly risen.
8. Serve with icing sugar and a lil something light but creamy like yogurt or creme fraiche.