Friday cake #39 : gluten-free orange and chocolate spongy cake

To relax, nothing better than cooking : it clears my mind and gives me the impression to do something very concrète and down-to-earth, which is quite comforting!

So, this weekend, I’d like to share with you this recipe I’ve just made, sweet and very seasonal. Moreover it’s easy, gluten free, and not too fat (despite sugar and almond flour…). Orange fragrance is also very calming…

This recipe is perfect now, at the end of the Fall, but also for Christmas  ; you will just need to add some lovely toppings 😉 …

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Preparation time : 10 minutes
Cooking time : 2 hours for the oranges, then 45 minutes for the cake.

Ingredients : 

  • 2 big fresh oranges
  • 6 eggs
  • 250 almond powder
  • 250 caster sugar
  • 1 teaspoon baking powder
  • Butter for the tin

For the icing :

  • 150 g dark chocolate
  • 100 g caster sugar
  • 20 cl water
  • 50 g butter

Wash the oranges then boil them for two hours at medium heat.

Preheat the oven to 190°C.  Cut out the ends of the oranges, because they are the most bitter part of the fruit.  Place them in a food processor and blend until you have a smooth consistency.

In a large bowl, add the eggs and sugar and whisk well.  Add the orange mix and whisk again.  Add the almond meal and baking powder and mix until all ingredients well combined. Pour the mixture into a round or crown tin, you have previously butterez.  Bake for 45 minutes.  The time will vary depending on the size of your tin.  The cake should be golden on top.

Prepare the icing. Put sugar and water in a saucepan and boil at medium heat till it makes a syrup. Add the chocolate and cook for 5 minutes, stirring from time to time. Out from the heat, add butter. Mix well. Then spread the icing on the cake. Let cool down. 

You can store your cake in the fridge for at least two days.

 

Enjoy!

Have a lovely weekend,

Emilie.

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