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Flourless Orange & Almond Cake Slice


Tom's Tip

This is a great recipe for people who have intolerance to gluten & wheat and is simple to make.
I have made this in a standard lamington tray, but you can make it in a smaller tray to get a thicker slice or make it in a tin as a cake.
This is delicious served with thick cream!

 

Preparation time: 20 minutes
Baking time: 20-25 minutes
Oven temperature: 180°C
Ingredients:
Group 1
 Oranges (orange slush) — 2 medium size
Group 2
Ground almond meal — 2 cups
 Baking powder — 2 level teaspoons

 Group 3
Caster sugar — 1 cup
 Eggs beaten - 6 x 45gr

Group 4
 Toasted almonds — ¼ cup
Apricot jam - ¼ cup
Method:

  1. Place oranges in a saucepan and cover with water, bring to boil and boil for 1 hour.

  2. Drain oranges and then cover with water again and boil for a further hour.
  3. Using a food processor or hand held processor, puree oranges.
  4. Refrigerate until cold (this can be done the day before if desired)
  5. Grease a non stick lamington tray
  6. Pre heat oven 180c
  7. Mix dry ingredients from group 2
  8. Mix ingredients from 3 until just combined – don’t aerate
  9. Combine orange slush with group 3 and gently mix
  10. Add group 2 dry ingredients to above and mix gently to combine
  11. Pour mixture into greased lamington tray (the mixture will be very wet)
  12. Bake for 20-25min or until golden brown and bounces back when gently pressed in the centre. (For a thicker slice use a smaller cake pan, the cooking time may vary)
  13. Heat apricot jam and lightly paint the top of the cake as soon at it is out of the oven, sprinkle with toasted almonds.
  14. When cool, cut into slices as desired

www.beechworthbakery.com