Moist Almond Cake
adapted from Louise Blair’s “Great gluten-free baking” — I have written the recipe using the measurements I used, if you want to use the actual measurements, please buy the book (or go to the library).
- about 1/2 lbs (0.2 kg) orange type fruits (oranges, clementines mandarins), preferably seedless
- 1 cup (250 mL) granulated sugar
- 1 3/4 cups (415 mL) ground almonds
- 1 1/2 cups (590 mL) brown rice flour
- 1 tsp gluten-free baking powder
- 6 eggs
- Place whole oranges in a pot full of boiling water and simmer for 40 minutes – 1 hour (40 minutes for smaller fruit, 1 hour for large fruit)
- Pre-heat oven to 350F (180C), grease a DEEP 8 inch cake pan or spring-form pan (I used spring-form)
- Put the oranges into a food processor or blender and blend until pulpy. Make sure there are no large chunks of peel. Also make sure there are no pips (in case you used seeded oranges, or you ran into a not-so-seedless seedless orange)
- Add the remaining ingredients and blend until smooth
- Pour the batter into the prepared pan and bake 40-50 minutes or until just set. I think the cake tasted better a little dry, so I left it in for 50 minutes.v
- When finished cool on a wire rack. Don’t try to remove it from the pan until cool — it will fall apart!
The book suggests serving with whipped cream. I suggest drinking coffee.
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