This cake is absolutely delicious and is also both gluten and dairy free.
After being served a cake like this at the Leeuwin Winery restaurant in Margaret River (Western Australia), and also seeing them on the menu in a number of other places during our recent visit, I decide to try and recreate it.
Ingredients – makes a 23cm/9 inch cake:
- 2 oranges, washed
- 250g/0.5lb white (caster/granulated) sugar
- 6 eggs
- 250g/0.5lb almond meal (or almond flour)
- 1 teaspoon baking powder
- 2/3 cup orange juice (freshly squeezed if you have it)
- 1 tbsp lemon juice
- 1/3 cup honey
- 1 stick cinnamon, or a sprinkle of ground cinnamon
- 1 tbsp orange liqueur, optional
- Bring a large pot of water to a boil. Wash the oranges thoroughly and cook in the boiling water for 2 hours. Drain and allow to cool to room temperature, then puree (peel, pips and all).
- Heat the oven to 160C/140C fan forced/320F.
- Grease and line a 23cm/9 inch spring-form cake tin with baking paper. (You can use a smaller tin but you will get a taller cake and the cooking time may need to be adjusted.)
- Beat the eggs and sugar until well combined.
- Stir in the orange puree followed by the almond meal and baking powder.
- Pour the batter into the prepared pan and dust with a little more sugar.
- Bake for 1-1¼ hours or until the top is golden and a toothpick/skewer comes out clean when inserted into the centre of the cake.
- Meanwhile, make the glaze. Mix the orange juice, lemon juice, honey and cinnamon in a stainless steel saucepan. Bring to a boil, then lower the heat and simmer until the glaze reduces and thickens into a light syrup. Remove the cinnamon stick (if you used one) and stir in the orange liqueur. Keep warm whilst you wait for the cake to bake.
- Use a toothpick to prick the cooked cake all over, then pour the warm glaze over the top of the cake and allow to sink in.
- Serve and enjoy!