It’s time for marmalade cake! The citrus season is in full force and I have been getting beautiful blood oranges from Temple Bar Food Market each week to transform into this moreish cake for our farm cafe!
What I adore the most about this cake is that it’s gluten free, as it contains almonds instead of flour. As a result it’s got a wonderful velvety texture and lasts ages in a tin too!
Marmalade Orange Cake Recipe
1 unwaxed organic orange
1 organic orange (unwaxed)
1 organic lemon (unwaxed)
6 eggs
220g unbleached caster sugar
250g ground almonds
1 tsp gluten free baking powder
Pinch pink Himalayan salt
Create a citrus puree by piercing the orange and lemon with a knife. I tend to do a few quick pricks with a sharp nice on all sides. Then place both the lemon and orange in a pyrex, cover with clingfilm and microwave for about 10 minutes and check regularly. You want the fruit to feel very soft. Once the fruit is ready, let it cool a bit then cut in quarters and remove any pips and stalks. Place the fruit and any juices into a good blender (I use this one) with a splash of water and blend until completely smooth.
Now in a large bowl crack in all 6 eggs and add in the sugar. Combine this together then fold in the rest of the ingredients and finally the fruit puree. Pour into a 20cm cake tin. I always line mine with baking paper. Now pop into the oven set at 180C for about 40 minutes or until cooked through. Then carefully remove onto a wire rack to cool thoroughly.
