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Gluten-Free Orange and Almond Cake

This makes a wonderful prep-ahead dessert, served with crème fraiche or yoghurt. Leave the fruity glaze off the top if you prefer and just dust with icing sugar or slather with a cream cheese icing for a great gluten-free party cake.

Annabel Langbein Gluten-Free Orange and Almond Cake Recipe
Annabel Langbein Media
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Gluten-Free Orange and Almond Cake
300g butter, melted 1½ cups caster sugar 4 eggs 1 tsp vanilla extract 3½ cups ground almonds 1 cup fine polenta 1 tsp baking powder finely grated zest of 1 lemon and 2 oranges ¼ cup orange juice Glazed Citrus Topping 1 orange and 1 lemon, unpeeled and sliced as thinly as possible ¾ cup sugar ¾ cup water

© Annabel Langbein Media
https://www.annabel-langbein.com/recipes/gluten-free-orange-and-almond-cake/3380/
EMAIL PRINT
Prep time:
20 mins
Cook time:
40 mins
Serves:
10-12

  • 300g butter, melted
  • 1½ cups caster sugar
  • 4 eggs
  • 1 tsp vanilla extract
  • 3½ cups ground almonds
  • 1 cup fine polenta
  • 1 tsp baking powder
  • finely grated zest of 1 lemon and 2 oranges
  • ¼ cup orange juice

Glazed Citrus Topping

  • 1 orange and 1 lemon, unpeeled and sliced as thinly as possible
  • ¾ cup sugar
  • ¾ cup water 

Preheat oven to 160°C fanbake. Grease the sides of a 23cm-diameter springform cake tin and line the base with baking paper.

In a mixing bowl, whisk together butter, sugar, eggs and vanilla extract. Mix in ground almonds, polenta, baking powder, zests and orange juice. Transfer to prepared tin and bake until the top is deeply golden and bounces back when lightly pressed (about 40 minutes). Allow to cool in the tin before turning out.  The unglazed cake will keep in a covered container in the fridge for up to 5 days.

To prepare the Glazed Citrus Topping, place the citrus slices in a pot, cover with boiling water, stand for 5 minutes then drain. Repeat once more to remove any bitterness from the citrus. Add sugar and water and bring to a simmer, swirling to dissolve sugar. Simmer until the liquid has almost evaporated (10-15 minutes) or until syrupy. Spoon fruit and syrup over cake just prior to serving. 

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5 comments

AMAZING!! Sooo tasty!
roe.nic February 26, 2018
Really would like to know if this cake can be frozen for a few weeks.
Robyn January 11, 2018
Hi, can this cake be frozen? Thanks
jeslei April 17, 2017
Here's a website that I use for butter conversions: http://www.onlineconversion.com/cooking_butter.htm and then here's the link (same website) for temperature conversions: http://www.onlineconversion.com/temperature.htm they've also got a section on the same site where you can convert weights to cups etc. although I'd recommend getting a kitchen scale instead as there can be a significant variation in flour weights depending on if it's been sifted etc. Hope this helps!
kmoffat August 13, 2016
How do you translate the amounts and oven temperature to what we use in the USA?
thisismarilynb July 06, 2016
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Discover how to live a Free Range Life – enjoying the simple pleasures of exploring your creativity, connecting with nature and sharing food and laughter through the seasons.

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