1 cup almond meal
1 cup besan / chickpea flour
Zest and juice of two oranges
3 teaspoons egg replacer powder
2 teaspoons gluten free baking powder
1 teaspoon baking soda
4 tablespoons olive oil
1/4 cup of flaked almonds to sprinkle on top
Icing sugar to dust
Preheat fan forced oven to 180c.
Line the base and sides of a 20 cm springform tin with baking paper ensuring the baking paper on the sides comes above the tin - this will protect the cake and flaked almonds from browning too much.
In a large mixing bowl, mix together all the dry ingredients. Add the orange zest, juice and oil and mix again with a spatula. Pour mixture into a lined 20 cm round baking tin. Sprinkle the top with flaked almonds and place in the preheated oven. Bake for 45 minutes. May take longer in a conventional oven. Allow to cool in the tin for 10 minutes. Once cool enough to handle, take the cake out of the tin, remove the baking paper and place on a cake stand or serving plate. Dust with icing sugar and enjoy a slice of this scrumptious cake warm with a cup of coffee or tea. Should keep in an air tight container for 3-4 days, however, I am lucky if it lasts 2 days in my house as my husband and I are quick to polish it off.
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