Blood orange almond cake
Blood oranges look fantastic with their intense colour. These red pigments contain wondrous anti inflammatory properties. Almonds are a great way to support your gut health as they contain prebiotic components, which help digestion and help maintain a healthy gut lining.
And… did I mention that this cake tastes fantastic too!
Ingredients
Serves 8 - 10
2 blood oranges
6 eggs
130g coconut sugar
250g ground almonds
1 tsp GF baking powder
to garnish - 1 blood orange - thinly sliced, 60g caster sugar, 100ml water and 2-3 cardamom pods
Add the 2 blood oranges to a saucepan. Cover with water and simmer for about 40-50 minutes. Remove the oranges from the pan. When cool enough. Cut into big wedges and remove the pips. Blitz the orange segments.
Line the base of a 20cm springform cake tin with parchment paper.
Add the egg yolks to a mixing bowl and add the white into a separate bowl. Cream the sugar, almonds, baking powder and egg yolks together.
Whisk the egg whites until they have soft peaks.
Add the egg white, to the almond mixture one spoonful at a time and carefully fold into the mixture using a metal spoon.
Pour the cake mixture into the tin and bake FAN 170 for 1 hour. Remove from the oven and leave to cool, before removing from the tin.
To prepare the orange slices, add 100ml water and 60g caster sugar and 2-3 cardamom pods (crushed). Gently heat until the sugar has dissolved. Add in the orange slices and gently simmer until the liquid has evaporated.
Remove from the heat and allow to cool, before adding them to the cake.
