Page 27 - Interface August Issue 2026

F lourless

Orange Cake

Ingredients Method

Melted salted butter, to grease 1. Preheat oven to 170°C. Brush a round 22cm (base measurement) springform pan
2 oranges with melted butter to lightly grease. Line base with non-stick baking paper.
3 eggs 2. Place the oranges in a saucepan and cover with cold water. Bring to the boil over
215g (1 cup) caster sugar medium heat. Cook for 15 minutes or until tender. Drain. Return to pan and cover
300g (3 cups) almond meal with cold water. Bring to the boil and cook for 15 minutes (this will reduce the
1 tsp gluten-free baking powder bitterness of the peel). Refresh under cold water. Drain. Coarsely chop oranges.
Orange Syrup Remove and discard any seeds.
1 orange 3. Place the orange in the bowl of a food processor and process until smooth.
155g (3/4 cup) caster sugar 4. Use an electric beater to whisk the eggs and sugar in a bowl until thick and pale.
Add the oranges, almond meal and baking powder and gently fold until just
combined. Pour into prepared pan.
5. Bake for 1 hour or until a skewer inserted into the centre comes out clean. Set
aside for 15 minutes to cool.
6. Meanwhile, to make the orange syrup, use a zester to remove the rind from the
orange. (Alternatively, use a vegetable peeler to peel the rind from orange. Use a
small sharp knife to remove the white pith. Cut rind into thin strips.) Juice orange.
7. Place rind in a saucepan of boiling water and cook for 5 minutes or until soft.
Drain. Return to pan with orange juice and sugar. Place over low heat and cook,
stirring, for 2-3 minutes or until the sugar dissolves and the syrup thickens.
8. Turn cake onto a serving plate. Use a skewer to gently prick the top. Spoon over
syrup. Cut into wedges to serve.

INTERFACEDigimag | AUGUST 2026 | 25