Gluten Free Blood Orange Cake

I love making this blood orange cake in the late winter, when my blood orange trees have experienced the frost and the oranges ripen and become beautifully bloody looking on the inside.

So easy to make and Gluten free, this cake is sure to please everyone.

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Serves 12

Ingredients:

•  Canola oil spray

• 2 Blood Oranges

• 2 cups almond flour

• 3 eggs

• 1 cup caster sugar

• 1 teaspoon Gluten free baking powder.

• Pinch of ground cinnamon

Method:

1.     Preheat oven to 180 degrees Celsius and line a 20cm round baking pan with grease proof paper, spray with oil then set aside

1. Place whole blood oranges in a saucepan and cover with water. Bring water up to the boil and cook for 15 minutes. Then tip water out and fill saucepan up again with fresh water. Bring water up to boil again and simmer for 15 minutes. (This boiling process takes the bitterness out of the peel and kills any bacteria it may harbour.)

2. Allow oranges to cool slightly before chopping into quarters and removing any seeds. Place in a food processor then blend until smooth.

3. In a mix master, beat eggs and sugar together until thick, pale and creamy. Then add egg mixture to orange mixture and fold in in flour and baking powder. Pour mixture into baking pan and sprinkle with cinnamon

4. Bake for 40 minutes or test with a skewer to see if cooked through.

5. Allow to cool before removing. Serve with yoghurt and with a nice hot beverage.

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Nutritional analysis per slice

• Energy:              194Cals/ 812kJ

• Protein:                                     5g

• Fat:                                           10g

• Saturated fat:                        1g

• Carbohydrate:                  21.3g

• Sugars:                                  21g

• Fibre:                                       3g

• Sodium:                            44mg