Orange and Almond Cake with Honey Glaze – by Brian

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.

I combined two recipes – one for the cake and one for the glaze. The cake recipe came from the SBS Food website in Australia, and the glaze from Letty’s Kitchen website in the USA.

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

Honey Glaze:

  • 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

Method:

  • 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!

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