Orange and Almond Cake w/ an Orange-Rosewater Syrup
A gluten-free and diary-free cake made from oranges and almond flour with a drizzle of orange-rosewater syrup to celebrate any occasion.
Servings: 8
Ingredients
For the Cake:
- 3 whole oranges
- 4 eggs
- 1 cup granulated sugar
- 3 cups almond flour 300g
- 1 tsp baking powder
- 1 tsp cinnamon
- 1/2 tsp cardamom
For the Syrup:
- 1 whole orange zested and then juice
- 1/2 cup granulated sugar
- 1/4 cup water
- 1.5 tsp rose water
To Garnish:
- chopped pistachios
- dried rose petals
Instructions
- Preheat your oven to 160C/320F. Grease and line an 8" round cake tin with baking paper.
- Place the oranges in a large pot with water. Bring the water to boil, and then turn down the heat to a simmer for 45 min or until the orange skin is soft and tender.
- When the orange is cool to touch, quarter the oranges (remove any seeds) and place it in a food processor. Blend the oranges together until smooth.
- In a large bowl, use an electric mixer to beat the eggs and sugar together until very pale and thick.
- Add the orange mixture, almond flour, baking soda, cinnamon, and cardamom to the egg and sugar mixture. Gentle fold through the ingredients until well mixed together.
- Carefully pour the mixture into the prepared cake tin. Smooth and level the surface.
- Bake in the oven for 60 minutes, or until the toothpick inserted into the middle comes out clean. Allow the cake to cool whilst making the syrup.
- To make the syrup, zest the orange and set aside.
- Then juice the orange and add the juice to into a small saucepan together with water and sugar.
- Over low heat, gently simmer the syrup until the sugars dissolve, stirring constantly using a whisk until the syrup thickens.
- Add the orange zest and rose water to the saucepan.
- Use a toothpick to prick holes on the cake and drizzle the syrup evenly around the cake.
- Garnish cake with chopped pistachios and dried rose petals.