Orange Cake

THE KOSHER CELIAC’S PASSOVER COOKBOOK BY ANNE LUDER

Gluten, Wheat & Soya Free Food filled with Flavour for all the Family

Available on kindle

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Parve, dairy free, vegetarian naturally gluten free

This is a very wet cake and some may find it bitter, to lessen the bitterness - remove the seeds or use sweet navel oranges. The best oranges, if you can get them for this cake, are Blood (Red) oranges and as these are the size of Sevilles (marmalade oranges) you will need 4

2 large oranges or 4 Seville Oranges
6 large eggs
250g (8oz) castor sugar
175g (6oz) ground almonds
125g (4oz) ground hazelnuts
2 tablespoons of honey

Pre-heat the oven to Moderately hot, 190ºC, 165ºC fan, 375ºF Gas 5. Line and grease a spring form tin (19 cm 8inch)

If using “waxed” oranges soak for 5 minutes in boiling water and scrub off the wax. Chop up entire peel, pith, seed, and flesh as small as you can or blitz in a food processor for a couple of minutes. Microwave the oranges in a covered bowl for 3-4 minutes to tenderise. Allow to cool.

Separate the eggs and in a clean grease free bowl beat the whites until stiff, reserve.
Mix together the yolks, sugar, oranges and nuts. Fold in the egg whites using a metal spoon. Pour into tin, bake for 50 minutes to 1 hour till the skewer comes out clean.

Allow to cool slightly before releasing tin so you can handle the clip.

Looks really good if you glaze with a little white icing and place a few orange segments on top!

Gluten Free Orange Cake