This cake is made without flour, making it a perfect dessert for people who are celiac. It is super easy to make and it's just beautiful.
INGREDIENTS:
3 cups (350g) almond meal
2 tsp ground cinnamon
2 tsp baking powder
350 g brown sugar
Finely grated zest and juice of 1 lemon and 2 oranges
8 eggs
400 ml sunflower oil
6 whole cloves
1 cinnamon quill
Berry compote
1 1/2 cups (330g) caster sugar
1 cinnamon quill
2 cups (300g) frozen berries
METHOD
Preheat the oven to 170C.
Grease a 23cm springform cake pan and line the base with baking powder.
Place the almond meal, cinnamon, baking powder, 300g sugar and citrus zest in a large bowl.
Make a well in the centre and add the eggs and oil.
Mix well with a wooden spoon until combined. Spread in the prepared pan, then bake for 1 hour or until a skewer inserted in the centre comes out clean.
(Cover loosely with foil if browning too quickly.)
Meanwhile, place the citrus juices in a small pan with the cloves, cinnamon and remaining 50g sugar. Stir over low heat to dissolve the sugar, then increase heat to medium and simmer for 3 minutes until slightly reduced.
Remove the cake from the oven, pierce all over with a skewer, then pour over the syrup.
Stand for 1 hour.
For the berry compote, place the sugar in a pan with 1 cup (250 ml) water and stir over low heat until the sugar dissolves.
Add the cinnamon, then simmer for 2 minutes or until thickened slightly.
Add the berries and cook for 3-4 minutes (longer if they are still frozen) until the berries have plumped and are starting to burst.
Remove the berries with a slotted spoon, then increase the heat to high and simmer the syrup for a further 5 minutes or until thickened. Pour over the berries and allow to cool.
When ready to serve, transfer the cooled cake to a serving platter, then top with the berry compote and syrup.
I personally prefer to serve the compote on the side if you think you are going to have leftover cake. Otherwise it gets too wet to have it another day.
Serves 8
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