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Foodporn Friday: Dairy- and Gluten-free Mediterranean Orange Cake

We have a few dairy and gluten-free people at work and every now and then when there is a birthday they get an orange cake in from Pandoro Bakery. It is always divine, moist and sweet without being overpowering (and because its ‘healthy’ I can always justify a second slice). I thought I’d try make it at home and found this recipe online. The only change I’ve made is to cook the oranges in my crockpot because watching a pot on the stove for 3 hours sounded like far too much hard work. This is definitely a keeper!


Dairy- and Gluten-free Mediterranean Orange Cake (adapted from Pandoro Bakery as printed in The New Zealand Baker)

For orange slush:
3 large or 4 medium oranges

For cake:
15g (1Tbl) baking powder
310g ground blanched almonds
8 eggs
310g white sugar
375g orange slush (see below)

For glaze:
1/2 cup apricot jam plus 1/3 cup water
natural flaked/slivered almonds, lightly toasted

Make orange slush the day before you’re going to make the cake, which you will then make a day before you plan to serve it.

Orange slush:
Wash the oranges well, slice the tops and bottoms off them so they can sit flat, place in a slow cooker/crockpot covered with water and cook until soft (3/4hrs on high). Drain off excess water. Puree whole oranges (including peel) to a smooth slush in a food processor. Place in a bowl and cover. Refrigerate overnight.

Preheat oven to 170 C (335 F) and prepare a 23-cm (10-inch) springform or other round tin by greasing and lining the bottom with parchment paper.
In a medium bowl, whisk together baking powder and ground almonds.
In a large bowl, whisk together eggs and sugar until combined.
To egg mixture, add ground almond mixture and orange slush, and mix gently just to combine.
Pour cake batter into tin and bake for between 50 to 80 minutes until cake is golden brown and cake tester comes out clean.
Cool cake in tin overnight.
Next day remove from tin to serving plate.

Melt together apricot jam and water on stove or in microwave and bring just to a boil. Strain to remove any fruit lumps. While glaze is still warm, brush entire cake top and sides until glossy.
Sprinkle cake with a ring of toasted almonds around top edge to make a wreath. Serve and refrigerate any leftovers.


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4 thoughts on “Foodporn Friday: Dairy- and Gluten-free Mediterranean Orange Cake

  1. Ahh, I am so happy to find this recipe! This was one of the few cakes I could eat when in NZ. Now my mouth is salivating in anticipation of making this.

  2. Reblogged this on Kiwigypsy and commented:
    A life of travel and living away from home has innumerable benefits but there are times when you are homesick and there are certain things you miss.
    Most of you will know from previous posts that keeping my insatiable tapeworm supplied with food is one of my major pastimes, so you can imagine my ( and the tapeworm’s) delight when I stumbled on the following blog post with the recipe for a cake I used to indulge in on a fortnightly basis when back in New Zealand!
    The timing is also apt as apparently this is often made for Passover.
    I would show you a photo of the one I made but I (and the tapeworm) have eaten it all!

  3. Pingback: A cure for Easter Homesickness! | Kiwigypsy

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