Orange and Almond Spanish Cake 🍊🍰
Cook Time: 1 hour | Prep Time: 20 minutes | Total Time: 1 hour 20 minutes
Servings: 6 | Calories per Serving: 601
Rating: ⭐⭐⭐⭐⭐ (4 reviews)
Description:
Indulge in the delight of this Orange and Almond Spanish Cake, a gluten-free treat that’s as light as air yet wonderfully moist. Infused with citrusy goodness, this cake is perfect for those with gluten or flour allergies. Best enjoyed with seasonal Seville oranges, it’s an ideal choice for a gourmet birthday celebration or any special occasion.
Ingredients:
- 6 eggs
- 240g caster sugar
- 230g almonds
- 2 1/2 oranges
- 8 lemons
- 1 1/2 cinnamon sticks
- 1 handful of caster sugar (for syrup)
Instructions:
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Preheat Oven: Begin by preheating your oven to 180°C (350°F).
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Prepare Tin: Line the bottom and sides of a 23 cm spring-form tin with greaseproof paper.
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Mix Eggs and Sugar: In a mixing bowl, combine the egg yolks and 240g of caster sugar until the mixture becomes pale in color.
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Add Almonds and Zest: Once the sugar and egg yolks are well combined, add the almonds and zest to the mixture.
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Beat Egg Whites: In a separate bowl, beat the egg whites along with the remaining tablespoon of sugar until they form stiff peaks.
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Fold in Egg Whites: Carefully fold the stiff egg whites into the sugar and egg yolk mixture, ensuring not to deflate the whites. The batter will gradually loosen as you incorporate the egg whites.
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Transfer to Tin: Gently transfer the batter into the lined tin, spreading it evenly.
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Bake: Place the tin on the middle shelf of the preheated oven and bake for 60-70 minutes until the top turns golden and the cake feels firm to the touch.
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Prepare Syrup: While the cake is baking, prepare the syrup. In a saucepan, combine the juice of 2 1/2 oranges, juice of 8 lemons, 1 1/2 cinnamon sticks, and a handful of caster sugar. Bring the mixture to a gentle boil and simmer for about five minutes. The syrup should have a tart flavor.
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Cool Cake: Once the cake is baked, remove it from the oven and allow it to cool completely on a wire rack before releasing it from the springform tin.
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Pierce Holes: Transfer the cooled cake onto a serving plate and pierce four small holes on the top surface.
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Pour Syrup: Pour half of the prepared syrup over the top of the cake, allowing it to seep into the holes. Serve the remaining syrup on the side.
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Serve: This cake is best served fresh, but if you’re making it ahead of time, wait until a few hours before serving to pour the syrup over it.
Enjoy the delightful flavors of this Orange and Almond Spanish Cake, a gluten-free delicacy that’s both light and luscious!
