We went camping with a group of friends on the banks of the Murray River a couple of weekends ago...
|This is our camp site!|
... and Carol brought a flourless orange cake to share. It was TO-DIE-FOR delicious!
This recipe has been passed from friend to friend and now I have it, too! Thanks, Carol!
I doubled the recipe because we've got visitors coming at the weekend and I've got a course on as well, so I'm planning ahead.
So this is the recipe...
Flourless Orange Dessert Cake
(NB this has semolina in it so is not gluten-free)
- 4 medium oranges
- 370 gms butter
- 2 cups caster sugar (unless you run out like I did, in which case 1 1/2 cup caster and 1/2 cup brown)
- 6 eggs
- 1 cup semolina
- 2 cups almond meal
- 2 teaspoons baking powder
- 1 cup brown sugar (because I'd run out of caster sugar -see above!)
- 2/3 cup reserved "water' from cooking the oranges
- As soon as the cakes are out of the oven, heat sugar and "water" in saucepan until the sugar is dissolved.
- Coarsely chop whole oranges (remove seeds) and place in a large microwave bowl. Cover with boiling water.
- Cook in microwave for 10+ minutes on high until orange skins are tender. (The kitchen smelled divine while these were cooking!)
- Cool, drain oranges. Reserve the "water' for the syrup.
- Blend until smooth.
- Prepare 2 x 22cm cake pans - grease and cover base with baking paper. (My cake pans were slightly smaller so I prepared a 6-muffin tray as well)
- Heat oven to about 160 degrees C
- In a bowl, cream butter and sugar.
- Add eggs one at a time and beat until combined.
- Mix in dry ingredients and orange puree.
- Pour mixture into prepared cake pans. (I got a little carried away with beating in the eggs so I had to spoon my mixture into the pans!)
- Cook cakes for 1 hour (I did the muffins tray for 35 minutes)
- Stand for 5 minutes then turn out on to a rack.
- Pour hot syrup over hot cakes.
|The little muffins!|
|Slices of heaven!|
I was thinking about this and wondered if you could use polenta instead of semolina if you wanted to make a gluten-free version of this cake. Any thoughts?
So now I'm off to make a cuppa and have an early morning tea!