Persian Almond and Orange Cake

This would have to be one on my favourite cakes to make. I often make this for a friend’s birthday that is Coeliac and requires gluten free. This is the perfect gluten free treat and you won’t feel so guilty about having it.

I adopted the recipe from online, however have made some changes to create more flavours and to make it a better alternative. This cake is beautifully from the use of the spices and pistachios.

Ingredients:

  • 2 oranges
  • 4 eggs
  • 3/4 cup caster sugar
  • 1 tsp of baking powder
  • 1 tsp of cinnamon
  • 1/2 tsp of cardamom
  • 1/2 tsp of nutmeg

Syrup

  • 1 orange
  • zest from orange
  • 1/2 cup caster sugar
  • 1/4 cup water
  • 1 tb orange blossom water
  • 2 cinnamon sticks (optional)
  • 1/4 cup pistachios to serve
  • Natural Greek yoghurt to serve

Method

  1. Preheat oven to 160°C. Grease a 20cm round springform pan and line the base with baking paper.
  2. Place oranges in a large saucepan; cover with cold water. Bring to the boil and cook for 30 minutes. Drain. Return to pan and cover with fresh cold water. Bring to the boil. Cook for a further 15 minutes. Continue process until very tender. Once cooled, chop and remove pips.
  3. Place orange in a food processor; process until smooth. Use an electric mixer to whisk eggs and sugar until thick and pale. Add orange, almond meal, baking powder and spices; gently fold until just combined. Spoon into prepared pan. Bake for 1 hour or until a skewer inserted into centre comes out clean. Set aside in pan to cool completely.
  4. To make syrup, use a zester to remove rind from orange. Juice orange. Place the juice, sugar, cinnamon sticks and water in a saucepan over low heat. Cook, stirring, for 5 minutes or until sugar dissolves and syrup thickens slightly. Remove from heat. Add orange blossom water and zest. Set aside to cool.
  5. Place cinnamon sticks in centre and drizzle the cake with syrup (it is just a drizzle). Cut into wedges and serve with a sprinkle of pistachios and a dollop of thick Greek yoghurt.

 

3 Comments Add yours

  1. Carmen says:

    Such a lovely recipe. Can you tell me how much almonds meal to add to the cake.

    Like

  2. Hi Carmen, it was delicious! It was 350g ~3 cups 🙂 Enjoy

    Like

    1. Carmen says:

      Thank you. I’ll try it next weekend as it sounds delicious. I’ve made today the banana and chocolate bread and we love it. So moist and not too sweet. I’ve added it to my recipe book. 😊

      Like

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