SA Lockdown – Day33
If you know me you know that I’m not a baker.
This lockdown period has had me wanting to try my hand at baking, but keeping it healthy and staying away from Gluten.
I tried this Gluten Free cake and it was so easy to make and keeps for a couple of days if it lasts that long.

Ingredients
2 Oranges whole
Spray n Cook
5 Eggs large
1 cup granulated Sugar
225g ground Almonds
¼ cup Sliced almonds
2 tbsp Icing Sugar garnish (optional)

Method:
1. Wash the oranges well and place them in a pot with water about ½ way up. Simmer WHOLE Oranges for about 45 minutes to 1 hour until soft when you touch them but not falling apart, uncovered. Keep an eye on them, if the water level evaporates add a little more water to the bottom of the pan. Drain water and allow Oranges to cool. (Alternatively, you can cook your Oranges in the microwave on high power for 15 minutes.)
2. Pre-heat oven to 180ºC, Line the bottom of your baking pan with parchment paper and spray the sides with Spray n Cook.
3. Prepare your Oranges. Peel the cooled Oranges and keep the peel.
Using a spoon, carefully scrape and remove the white pith from the Orange peel and discard the pith.
Remove any seeds and tough sections from the Oranges and discard. Chop the flesh of the Oranges and the Orange peel roughly with a knife. Place this into a food processor and blend until smooth. Alternatively chop finely with a knife. Set aside.
4. Separate the Egg Whites from the Egg Yolks. Place your Egg Whites in a large bowl and whisk until they form stiff peaks. You can use a hand blender or whisk by hand. Add ½ of the granulated Sugar gradually while whisking for about 1-2 minutes or until the Egg White turn a shiny glossy color.

5. In another large bowl, whisk the Egg Yolks and the other half of the granulated Sugar for about 2 minutes until the mixture is light and fluffy and thicker in texture.
Add the pureed Orange mixture and the ground Almonds and mix together.
6. Slowly and gently, fold in the Egg White mixture into the Egg Yolk, Orange and Almond mixture, just until mixed together. Do NOT beat or over mix, but fold as you want this cake to be light and airy.

7. Pour the finished cake mixture into your prepared cake pan. Gently smooth over the top with a spatula and top with sliced Almonds.

8. Bake for 20 minutes on the middle rack and then check on it. If your cake starts to get too brown before its set, place a loose layer of aluminium foil over the top until finished baking. Reset timer for another 15 minutes and check on your cake. Your cake should take between 40-50 minutes to cook or until the toothpick comes out clean when placed in the centre of the cake. My cake cooked in about 40 minutes. Every oven is a little different, so keep an eye out.
9. Allow your Cake to cool in the pan. Remove from the pan using the sides of the parchment paper and spring form pan functionality. Carefully remove the parchment paper from the cake. Dust with a little powdered sugar before serving and enjoy.

Note:
You can store your Cake in a sealed container for a couple of days. I stored mine in a large sealable bag and it stayed super moist and fresh in the refrigerator.

Enjoy & Keep Safe!