Gluten-free blood orange cake
Blood oranges are not in season for long, which makes Gluten-free blood orange cake even more special. Perfect for afternoon tea parties, anniversaries, Mother’s day or Valentine’s day! I reduced the sugar to just 50g but if you have a sweet tooth, then do increase it to 75g or even 100g.
Ingredients
Method
- Preheat the oven to 175°C.
- Grease and line the bottom of a 21-22 cm, round cake pan with parchment paper. Scatter some sugar over it.
- Zest the oranges and cut on of them into thin wheels. Arrange these tightly in a single layer on top of the parchment paper. Cut the other one into small chunks (or process in a small food processor).
- In a large bowl, cream together the butter and sugar for about 5 minutes, using an electric mixer. Beat in eggs, one a time, mixing for 30 seconds after each addition.
- Add the vanilla extract, mix, the add the almond meal, orange zest and pulp, together with any juices and mix on a low speed until combined.
- In another bowl, mix the flour and baking powder, then add this to the wet ingredients. Gently mix until combined.
- Tip the batter over the oranges, spreading out evenly and carefully.
- Bake the cake for 30 to 35 minutes, until it is golden and a toothpick inserted in the centre comes out clean.
- Cool the cake in the pan for about 10 minutes, then run a knife along the pan’s edges to loosen it. Transfer the cake onto a platter and cool completely. Turn it over and carefully remove the parchment paper. Dust with icing sugar just before serving.