It’s orange season and if you are lucky enough you have your own tree or at least a neighbour with one! I use oranges for everything at this time of year. On my meats as a glaze, in salads, with roast veggies and in my deserts. This delicious gluten free orange cake is so easy and really quite scrumptious. It is quite dense so don’t be surprised by its weight. I am a little bit greedy and make a syrup and icing for this one. You can choose either too but I would advise just doing both. After all if a jobs worth doing, its worth doing properly.
Orange cake with zesty cream cheese icing
3/4 cup caster sugar
2 cups almond meal
1/2 cup buckwheat flour
For the syrup
zest and juice of 1 orange
2 tbs caster sugar
2 tbs water
For the icing
100g cream cheese
2 tbs icing sugar
½ orange, zest and juice
Preheat the oven to 170ºC. Grease a 20 cm spring form cake tin and line it with baking paper. Place the oranges in a saucepan, cover with cold water, bring to the boil and cook for 15 minutes. Coarsely chop the oranges (both skin and flesh) and remove the seeds.
Place the chopped oranges in a blender with a splash of cold water and pulse until smooth. In a separate bowl, beat the eggs and sugar with an electric mixer until thick and pale. Add the oranges, almond meal, flour and baking powder and fold to combine. Pour the mixture into the prepared tin and bake for 1 hour, or until a skewer inserted into the centre comes out clean. Set aside for 15 minutes to cool while you make the syrup.
For the syrup, add the orange juice and sugar to a small saucepan and heat on low, stirring constantly, for about 2 minutes, or until the sugar dissolves and the mixture becomes syrupy. Make the icing by beating with an electric hand mix the cream cheese, icing sugar, orange zest and juice.
Gently poke holes all over the top of the cake with a skewer and then spoon the syrup over it. Once cooled lather on the cream cheese mix and decorate with some edible flowers live the rosemary and fennel in the photos.