Flourless Orange Cake with Yogurt and Honey Cream
Servings: 8
This Flourless Orange Cake is incredibly light and moist - It's also gluten-free and dairy-free, making it the perfect allergy-friendly dessert!
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Ingredients
- 400 g organic oranges approx. 3 medium-sized ones
- 6 large free-range eggs
- 150 g white sugar
- 50 g demerara sugar
- 250 g ground almonds
- 1 teaspoon gluten-free baking powder
For the cream:
- 200 g Greek yogurt well drained (or dairy-free alternative)
- 3 tablespoon honey + extra to decorate
- zest of one organic orange +extra to decorate
- handful of slivered almonds to decorate (optional)
Instructions
- Put the oranges in a large sauce pan and cover with cold water. Cover with a lid and bring to the boil. Reduce the heat to low, and cook for 2 hours, adding extra water if necessary.
- Drain the oranges, and when cool, cut each in half and remove the pips.
- Transfer the oranges in a food processor and pulse until creamy but still a bit chunky.
- Preheat oven to 180C/370F and arrange a rack in the middle shelf. Grease and line with parchment paper a 8-inch spring-form pan, and set aside.
- In a large bowl, beat the eggs until pale and lightly foamy. Add the sugar, almond flour, and baking powder to the eggs, and mix until combined.
- Finally, fold in chopped oranges and mix until combined.
- Pour batter into the previously prepared cake pan.
- Bake for 40 minutes, then cover loosely with foil, and continue to bake for another 10min or until a toothpick inserted into the center comes out clean.
- Remove the cake from the oven and allow to cool for 10 min.
- In the meantime prepare the cream. Simply mix together yogurt, orange zest and honey, adding some extra sugar to make it sweeter if you like. Refrigerate until ready to use.
- Spread the cream over the top of the cake, decorate with extra orange zest and an extra drizzle of honey.
- Serve immediately, and store in an air-tight container in the fridge for up to 3 days.