Orange and Pomegranate Flourless Almond Cake Recipe by Delicious Circle
This flourless almond cake recipe is my go to dessert when entertaining. As it’s gluten free and can be kept dairy free also it suits everyone so there are no worries when it comes to feeding any tricky guests. Fresh, zesty and with a little added warmth from the cardamom it’s delish!
– 8 eggs
– 300g caster
– 300g ground almonds
– Zest of 2 oranges
– Pinch of salt
– 4 cardamon pods
– Juice of 2 oranges
– 1 tsp orange blossom water
– 70g caster sugar
Options for Decoration
– Pomegranate seeds sugar
– Orange slices
– Zest of 1 orange
1. Preheat the oven to 180°C. Grease and line a round 9 inch tin (if you want to keep this a dairy free cake grease using a flavourless oil i.e rapeseed or sunflower oil instead of using butter).
2. Separate the eggs. Make sure to use a very clean bowl for the egg whites as any grease etc will reduce the rise.
3. Whisk the egg whites with a pinch of salt in a freestanding mixer(or use a handheld one, it could also be done by hand but will take ages) until you get stiff peaks. Whisk in ⅓ of the caster sugar. Put these to one side for the time being.
4. Beat the egg yolks and the remaining ⅔ of caster sugar together with the zest of 2 oranges, then add the ground almonds. This will become a thick heavy mixture, add in a bit of the egg whites to loosen it up.
5. Fold in the rest of the egg whites.
6. Pour the mixture into the prepared tin, then pop it into the oven and bake for 35-40 mins, or until a skewer comes out clean.
7. While the cake bakes you can get working on the syrup.
8. Bash up the cardamom pods a bit to release the flavours and pop into a saucepan with the juice of two oranges, orange blossom water and caster sugar.
9. Simmer on a medium heat for a few mins until it thickens up a little (don’t thicken too much, it will become hard and crystallized if you go too far).
10. When the cake is baked and hot out of the oven use a skewer to poke a few holes in the cake. Then pour the syrup over the cake whilst it is still in the tin and leave it to soak up all the syrup while it cools.
11. When the cake has cooled you can decorate with all or any of the bits above and arrange as you wish.
12. I like to serve with a vanilla yoghurt (or if going dairy free an almond or soya alternative), but you can have it any way you like!
Eva Lawes grew up baking; biscuits, brownies, pies, cakes, you name it. As life went on, Eva experienced dark days, but found she could bake herself happy and by sharing the things she baked she made other people happy too! It was the opposite of a vicious circle, it was a Delicious Circle.
Eva began baking as Delicious Circle in 2015, creating custom cakes using fresh flowers, fruits, nuts to make tasty treats that look as good on the outside as they taste on the inside. In 2016 she became the first baker to have her recipes featured on Food Bites on the RTE Player. www.deliciouscircle.ie