Vegetables are a must on a diet. I suggest carrot cake, zucchini bread, and pumpkin pie.(Jim Davis)
I know, I know – I said this wasn’t a food blog. Despite the fact that I gave you Nigella’s Chocolate Orange Cake recipe at the beginning of the month (which is sooooo good!). And, not to mention my post about Jamie Oliver’s best ever Spiced Slow-cooked Lamb Shanks. And, then yesterday’s Chocolate Seed & Nut Balls. I wasn’t lying. Honest. But with this dairy-free jaunt that I’m on, one of the biggest things you miss out on are desserts. Think of all the dairy – milk, butter, cream, sour cream, yoghurt, crème fraîche, buttermilk, cream cheese, ice cream – that goes into most desserts.
We don’t eat a lot of dessert, here at Casa TSL – but when the opportunity presents itself, I wanna’ indulge… And the best way to ensure I can do that is make the dairy free dessert myself.
As it so happens, LM and I have a fairly full social calendar coming up this weekend and I have committed to ‘bring a plate‘ to a couple of our functions. This Flourless Orange Cake looks like just the ticket, I reckon. It’s both gluten- and dairy-free.
Flourless Orange Cake
Melted butter (or butter-substitute), to grease
215g (1 cup) caster sugar
300g (3 cups) almond meal
1 tsp gluten-free baking powder
155g (3/4 cup) caster sugar
- Preheat oven to 170°C. Brush a round 22cm (base measurement) springform pan with melted butter to lightly grease. Line base with non-stick baking paper.
- Place the oranges in a saucepan and cover with cold water. Bring to the boil over medium heat. Cook for 15 minutes or until tender. Drain. Return to pan and cover with cold water. Bring to the boil and cook for 15 minutes (this will reduce the bitterness of the peel). Refresh under cold water. Drain. Coarsely chop oranges. Remove and discard any seeds.
- Place the orange in the bowl of a food processor and process until smooth.
- Use an electric beater to whisk the eggs and sugar in a bowl until thick and pale. Add the orange, almond meal and baking powder and gently fold until just combined. Pour into prepared pan.
- Bake for 1 hour or until a skewer inserted into the centre comes out clean. Set aside for 15 minutes to cool.
- 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 white pith. Cut rind into thin strips.) Juice orange.
- 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.
- Turn cake onto a serving plate. Use a skewer to gently prick the top. Spoon over syrup. Cut into wedges to serve.
I found this recipe on Taste.com. For those of you outside Australia, Taste.com is a fab’ site for every-day recipes. Not too fancy-schmancy, but loads of great ideas. This particular recipe has had 111 comments about how yummy it is – so, I think I’m onto a winner!