Description
This moist vegan and gluten free orange cake is very easy to make! All you have to do is to blend all the ingredients in a food processor, so no over mixing or extra preparing time!
Ingredients
Units
Scale
Cake
- 1 medium orange (about 250g with the skin), organic
- 2 cups (180g) almond meal
- 1/2 cup (65g) rice flour
- 1/2 cup (65g) corn starch
- 1/2 cup (80g) cane sugar
- 1 tsp (5g) baking powder
- 1/4 cup (60ml) water
- 1 tsp vanilla extract
Syrup
- 1 orange, organic
- 1/4 cup (40g) cane sugar
- 1 piece of fresh ginger
Instructions
- Preheat the oven to 340F / 170°C. Grease and line the bottom and sides of a 8″ springform pan with a sheet of parchment paper. Set aside.
- Wash the orange, keep it whole with skin on. Bring a large pot of water to a boil. Then plunge the whole orange and boil for 30 minutes until it is soft.
- Roughly cut the orange in large piece, still with the skin. Add all the cake ingredients in a blender or a food processor, and blend until you get a thick and smooth batter.
- Pour the batter into the prepared pan and spread it evenly.
- Bake for 35 to 40 minutes, until the surface of the cake is slightly golden and dry to touch, and a toothpick in the center comes out nearly clean with a few moist crumbs.
- While the cake is baking, prepare the syrup. Peel half of the skin of the orange, then juice the orange flesh. Strain the orange juice to remove the pulp. Finely slice the ginger.
- Pour 1/3 cup (80ml) of the orange juice in a small saucepan and add the sugar. Bring to a boil then reduce to medium and stir to melt the sugar. Add the orage peels and slices of ginger, and simmer for 10 minutes. Strain the syrup and set aside the candied orange and ginger.
- Once baked, remove the cake from the oven and immediately brush the top with the syrup. Leave the cake to cool completely and the syrup to dry. Decorate the cake with the candied fruits and star anise, and enjoy!