Wheat Free Orange & Almond Cake

Oranges and Lemons

One of the wonderful things about living in the Cape is the access we have to the produce from the farmlands close by – from fruit and vegetables, to nuts, chicken, red meat, fish and dairy products.

At Appetite, we draw much of our inspiration and ingredients from the farms and markets which are virtually on our doorstep.

One of the many highlights of winter in the Cape is the wonderful supply of citrus, mainly from the beautiful Citrusdal, Ceres and Clanwilliam areas, a couple of hours from Cape Town. The opportunities for creative and healthy cooking with oranges, lemons, grapefruit, naartjies, limes and clementines are endless – this local, fresh citrus features prominently in our list of ingredients.

Besides using the delicious juicy flesh of the fruit, we make just as much use of the zest – with all its natural flavour and oils – in our cooking, we flavour water with orange, lemon and lime slices, marry the citrus tastes with chicken and fish, and our large jar of home made lemon preserve is never out of reach!

Wheat Free Orange & Almond Cake

2 large oranges
200g caster sugar
200g ground almonds
½ tsp baking powder
6 large eggs
1 Tbsp lemon juice

1 Preheat the oven to 175 C.
2 Put the whole oranges in a pan, cover with cold water and bring to the boil. Reduce the heat and simmer the oranges for approximately 2 hours or until the oranges are very soft.
3 Take the oranges out of the water and leave to cool.
Once the oranges have cooled down, cut them in half and remove the pips.
4 Put the oranges (skin & all) in a food processor with all the other ingredients and blend together until well mixed.
5 Grease a square cake tin (20cm or 8”) and line with baking paper. Pour the mixture into the cake tin and bake for approx 45 minutes or until a skewer comes out clean.

Serve the cake with clotted cream & raspberries

Serves 8 People