Prep 20 mins
Cook 1 hr
The first time I tasted this cake I couldn't believe it was possible to make a cake that is so light and yet holds up so well without any flour. The syrup makes it very moist as well. It would be perfect as a gourmet birthday cake for anyone with gluten or flour allergies. When they are in season, Seville oranges are recommended.
- 6 eggs, separated
- 240 g caster sugar
- 230 g almonds, almost finely ground
- 3 oranges, finely grated zest of
- 8 oranges, juiced
- 2 lemons, juiced (if not using Seville oranges)
- 1 whole cinnamon stick
- caster sugar, to taste
- Preheat the oven to 180 C or 350 F.
- Line a 23 cm spring-form tin on the bottom and sides with greaseproof paper.
- Keeping 1 tbsp of caster sugar aside for later, mix the egg yolks and sugar together until pale.
- Then add the almonds and zest.
- Beat the egg whites and remaining tablespoon of sugar until stiff.
- Carefully fold into the sugar-egg mixture, trying not to knock the air out of the whites.
- The egg yolk/sugar mixture will seem quite stiff at first, but keep folding in the egg whites and it will soon loosen up.
- Gently ease the batter into the lined tin.
- Place on the middle shelf of your oven and bake for 60-70 minutes until it is golden on top and firm to touch.
- While the torte is in the oven, make the syrup by placing the orange juice, lemon juice and cinnamon in a saucepan with a handful of sugar.
- Bring to a gentle boil and simmer for about five minutes.
- The syrup should be quite tart.
- Cool and place in the fridge.
- When the torte is ready, remove from the oven and cool completely on a rack before opening the springform tin.
- Transfer to a plate and pierce four small holes in the top of the cake.
- Pour half the syrup over the top and serve with the rest of the syrup on the side.
- If you are making the cake ahead of time, I usually wait until a few hours before serving to pour the syrup over.
I used 2 oranges quartered and put into the microwave for 5 mins then the WHOLE orange into a food processor. same 6 eggs at room temperature, 1 1/4 caster sugar (used regular sugar but put into a food processor to make finer), 2 1/2 cups of almond meal, 1 tsp baking powder. I split into two circle pans which really cut the cooking time down to 20- 30 mins. I layered the two pans. good for muffins too. I topped mine with melted dark chocolate in a all over swirly pattern. YUMMY !!!
This cake tasted exactly like I imagined it would and was the ideal finish to a Spanish dinner party. Like the other reviewer, I found that the juice of 4 oranges and a lemon was more than enough. Even then, I had about twice more syrup than we needed. I toasted the almonds lightly before grinding them. Good recipe -- thanks for posting!
This cake is fabulous! I've made it a few times and taken it to work for a few colleagues that are gluten free and they loved it. It's moist, light and best served cold. You don't need so many oranges for the syrup, the ones that I grated orange rind from were enough to juice and pour over the cake. This cake is a definate winner, even my kids liked it.