Gluten is a known allergen for many individuals, even for those who are not diagnosed with celiac disease. Symptoms of gluten sensitivity/intolerance may include abdominal pain, diarrhoea, bloating and excessive wind, lethargy, poor concentration and general aches and pains. Unfortunately, gluten is present in many of our common food staples such as breads, pastas, wraps and even sauces and marinades. Choosing to avoid it usually means having to forgo many of the foods that we’ve come to love.
Having a gluten insensitivity is not necessarily a death sentence for the keen foodie. With a few substitutions to gluten-containing recipes, delicious treats such as this orange almond cake can be enjoyed by everyone.
Swapping out flour for almond meal not only makes the cake gluten free, it ensures that it remains moist without the need for added fat. The cake is sweetened naturally with honey, making it a relatively healthy treat.
Below is a short video I’ve put together of the process of preparation:
2 navel oranges
4 large eggs
1 tsp vanilla extract
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
280g almond meal
1. Boil oranges in a saucepan for 2 hours, topping up the water as needed. Leave to cool completely.
2. Chop up and de-seed the boiled oranges and process (with the peel) until smooth.
3. Add honey, eggs, vanilla and process until uniform.
4. Transfer the liquid mixture to a large mixing bowl and combine well with the dry ingredients.
5. Transfer to a lined 9-inch cake tin and bake for 40mins in a pre-heated 180 degrees celcius oven. Test for doneness by inserting a skewer through the centre of the cake. The skewer should come out clean once the cake is cooked through.
6. Leave the cake to cool completely before flipping onto a large plate and serving.