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Orange Marmalade and Almond Cake Recipe

This cake is flourless making it a great option for coeliacs. To ensure it’s gluten free, use gluten free breadcrumbs and baking powder.

This recipe will make one large cake.  Perfect with a pot of earl grey.

Ingredients:

100g breadcrumbs

225g caster sugar

150g ground almonds

2 1/2 tsp baking powder

300ml light olive oil

6 eggs, beaten

1 orange, zested and juiced

1 lemon, zested and juiced

1 cinnamon stick

2 tbsp Duerr’s Orange Marmalade

1 tbsp Golden Syrup

Caramelised orange slices

Method:

Mix the breadcrumbs, sugar, almonds and baking powder together in a large bowl.

Beat in the oil, eggs, marmalade, plus orange and lemon zest.

Pour the mixture into a well-greased and lined 8inch/ 20cm springform tin and put into a cold oven.

Turn oven to 170˚C fan / 190 ˚C conventional and bake for 40 – 50 minutes, covering the cake with foil if it starts to get too dark.

Cool for 5 minutes and then turn onto a plate.

Make the syrup by heating the juice of 1 orange, ½ lemon, 1 tbsp Golden Syrup, 2 tbsp Duerr’s Orange Marmalade and 1 cinnamon stick. Simmer for 5 minutes. Remove the cinnamon stick.

Pierce the cake all over using a skewer and spoon over the syrup.

To make the caramelised orange slices for decoration, heat a tablespoon of sugar with a tablespoon of water in a frying pan, heat over a medium/high heat until bubbling. Drop in the orange slices for 2-3 minutes and then remove and leave to harden before placing on the cake.