Flourless orange cake
- Serves 8
- Prep time: 5 mins + 1 hour for oranges | Cooking time: 1 hour
Our orange and almond cake is incredibly moreish and moist, perfect for dessert or with a mid-arvo cup of tea. It also uses whole oranges – resulting in a cake packed full of flavour and no food waste!
Recipe by: Pams
Ingredients
2 Oranges, washed
1 cup Pams Caster Sugar
6 Pams Free Range Eggs
1 ½ tsp Pams Baking Powder
210g Pams Ground Almonds
Method
Zest oranges, putting zest aside for later.
Place whole oranges in a saucepan and cover with water. Bring to the boil and simmer for 1 hour. Drain and cool.
Cut ends off oranges, then pulp in a blender.
Whisk sugar and eggs until pale yellow. Gently fold in the orange pulp, zest, ground almonds and baking powder.
Pour into a lined cake tin. Bake in a preheated oven at 200°C for 50 minutes to 1 hour, when a skewer pulls out clean the cake is ready.
Tip: If you don’t have ground almonds you can also use polenta or plain flour.
Tip: Serve with a dusting of Pams Icing Sugar, some extra grated orange zest, or a sprinkle of Pams Sliced Almonds and a dollop of thick Greek yoghurt.
Tip: To take your cake to the next level, try making an orange syrup glaze. Bring the juice of an orange and 1/4 cup Pams White Sugar to the boil, then simmer for a few minutes until you reach a syrup consistency. Drizzle the syrup over your cake while it’s still warm from the oven.