Gluten-Free Orange and Almond Cake
This makes a wonderful prep-ahead dessert, served with crème fraiche or yoghurt. Leave the fruity glaze off the top if you prefer and just dust with icing sugar or slather with a cream cheese icing for a great gluten-free party cake.
300 g butter, melted
1 1/2 cups caster sugar
1 tsp vanilla extract
3 1/2 cups ground almonds
1 cup fine polenta
1 tsp baking powder
1 lemon, finely grated zest of
2 oranges, finely grated zest of
1/4 cup orange juice
GLAZED CITRUS TOPPING
1 orange, unpeeled, sliced very thinly
1 lemon, unpeeled, sliced very thinly
3/4 cup sugar
3/4 cup water
Preheat oven to 160°C fanbake.
Grease the sides of a 23cm-diameter springform cake tin and line the base with baking paper.
In a mixing bowl, whisk together butter, sugar, eggs and vanilla extract.
Mix in ground almonds, polenta, baking powder, zests and orange juice.
Transfer to prepared tin and bake until the top is deeply golden and bounces back when lightly pressed (about 40 minutes).
Allow to cool in the tin before turning out.
The unglazed cake will keep in a covered container in the fridge for up to 5 days.
To prepare the Glazed Citrus Topping, place the citrus slices in a pot, cover with boiling water, stand for 5 minutes then drain.
Repeat once more to remove any bitterness from the citrus.
Add sugar and water and bring to a simmer, swirling to dissolve sugar.
Simmer until the liquid has almost evaporated (10-15 minutes) or until syrupy.
Spoon fruit and syrup over cake just prior to serving.