Whole citrus and almond cake with crème fraîche
This gluten-free cake recipe is taken from Seed Magazine Volume 6. Leave out the crème fraîche to make it dairy free.
Serves 8-10
3 oranges
butter, for greasing the tin
300g ground almonds
300g caster sugar
7 eggs
2 tsp baking powder
1 tsp ground ginger
1 tsp ground cinnamon
crème fraîche, to serve
Place the oranges in a large saucepan and cover with water. Bring to the boil, reduce the heat and simmer for 2 hours. Drain and leave to cool.
Preheat the oven to 200°C/180°C fan. Grease and line a 23cm loose-bottomed tin using butter and baking parchment.
Once the oranges have cooled, put the whole fruits - skins and pips included - into a food processor and blitz to a pulp. Add all the remaining cake ingredients and blend again until the mixture is smooth.
Pour the mixture into the lined tin, then place in the oven for 1 hour, or until well risen and a skewer comes out clean. You may need to cover the cake with foil halfway through the baking time to prevent the top from burning.
Leave the cake to cool in the tin, then remove and serve in generous slices with a dollop of crème fraîche.
