Orange cake with orange sauce
This gluten-free cake is moist, light and packed full of flavour. It's made predominantly with ground almonds, flavoured with orange juice and served with a zesty orange sauce.
Ingredients
Makes: 12 servings
- 3 eggs, separated
- 125g caster sugar
- 4 tablespoons rice flour
- 1 teaspoon ground cinnamon
- 125ml orange juice
- 250g ground almonds
- 2 tablespoons double cream
- 400g caster sugar
- 250ml orange juice
- 1 tablespoon grated orange zest
- 115g butter
- 4 egg whites
Method
Prep:30min ›
Cook:40min ›
Ready in:1hr10min
- Preheat oven to 170 C / Gas 3. Grease a 26cm round springform tin with cooking oil spray and dust with rice flour.
- In a large bowl, beat egg yolks with 125g sugar until thick and pale using an electric mixer. This will take about 5 minutes. Stir in the rice flour and orange juice, then fold in the ground almonds and cinnamon.
- In a separate glass or metal bowl, beat 3 egg whites until they can hold a stiff peak. Fold into the almond mixture until well blended. Pour into the prepared tin and spread evenly.
- Bake for 35 to 40 minutes in the preheated oven, until a skewer inserted into the centre comes out clean. Cool in the tin on a wire rack. Run a knife around the outer edge of the cake to help remove it from the tin.
- Whilst the cake is cooling, make the orange sauce. Cream together the butter and 400g sugar in a medium bowl. Stir in the cream and place the dish over a pan of barely simmering water. Stir in orange juice and zest. Beat 4 egg whites in a separate bowl until soft peaks form. Fold into the orange sauce. Spoon over the cake and serve immediately.
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Reviews & ratings
Average global rating:
(17)
Reviews in English (15)
I tested out this cake in hopes of serving it for my mother-in-law's birthday. She is allergic to wheat, soy, and potatos. Its very hard to find any recipe for a cake that fits into her needs. This cake was just okay in my opinion. The flavor was good but the almond flour made it very grainy which was not very pleasant to eat. It was rather heavy and dense as well. The orange sauce was very tasty but it seperates fairly quickly so you really do have to make and serve it immediately. After much more testing, I ended up making a lemon sponge cake roll using rice flour and filled with homemade whipped cream/lemon curd for her that was really nice. This recipe had good flavor, just really bad texture that no one I tried it on liked. - 28 Oct 2004 (Review from Allrecipes US | Canada)
I'm gluten and dairy intolerant too. I just made the cake and didn't do the sauce. I found this cake to be a pleasant change from gluten free cakes that are heavy and made from besan flour and soy flour. I thought it had a nice flavour and didn't mind the texture. - 23 May 2008 (Review from Allrecipes US | Canada)
This cake has an extremely yummy flavor but is a bit crumbly--better eaten with a spoon than a fork! This might be due to the fact that I used homemade almond meal--regular almonds chopped in the food processor. The sauce is good, but I think next time I'll just leave out the egg whites and use the sugar/orange/buttery syrup instead. Like someone else said, the sauce separates quickly. In addition, I followed the recipe exactly and had waaaaaaaay too much sauce. I used about a quarter of the sauce and the cake was soaked. The cake reminded me of a nutty pancake drenched in syrup, which was very delicious. I will halve the syrup recipe next time and leave out the egg white. - 27 Dec 2008 (Review from Allrecipes US | Canada)
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