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Almond Cake topped with yogurt

Gluten Free Orange Almond Cake

  • Author: Emma
  • Prep Time: 15
  • Cook Time: 35
  • Total Time: 50 minutes
  • Yield: 8 1x
  • Category: Cake
  • Method: Baking
  • Cuisine: French

Description

The moist, orange fragrant sponge is topped with tangy greek yogurt and a sticky sweet orange and honey syrup off set with crunchy pistachios. With zero flour, this simple recipe will win you over.

THIS RECIPE CAN BE DOUBLED: SEE NOTES SECTION BELOW


Scale

Ingredients

130g unsalted butter, room temperature

80g sugar

2 eggs, room temperature

180g almond meal (almond flour)

1 teaspoon baking powder

1 teaspoon orange blossom water, optional

30g runny honey

Zest of 1 orange

Orange honey syrup:

Juice 1 orange

20g runny honey

20g light brown sugar

To decorate:

70g greek yogurt

25g pistachios, chopped


Instructions

  1. Preheat oven to 180C. Grease and line base and sides of a 6-inch cake tin with baking paper. Using an electric mixer, beat the butter and sugar until pale and fluffy. Add the eggs, one at a time, beating well after each addition. Add the almond meal, baking powder, orange blossom water, honey and orange zest and stir well to combine.
  2. Spoon the mixture into the cake pan. Bake for 30-40 minutes or until a skewer comes out clean when inserted into the centre. Remove from the oven and allow to cool in the pan for ten minutes before turning out onto a wire rack and allow to cool completely.
  3. Whilst the cake is cooling, add the orange juice, honey and light brown sugar into a small saucepan and bring to the boil. Boil gently for 5 minutes and then set aside to cool. The syrup will thicken as it cools.
  4. Once the cake has cooled completely, spoon the Greek yogurt onto the top of the cake and smooth with the back of the spoon. Sprinkle the pistachios over the top and drizzle with orange honey syrup. Slice and serve immediately.

Notes

This recipe can be doubled to make a two layered cake. Follow the instructions as per the recipe but divide the batter between two 7-inch cake tins. Add your favourite vanilla buttercream into the centre of the cake.

To Store: The cake can be stored in an airtight container at room temperature for up to three days providing that it doesnt have the yogurt on the top. Store in the fridge for up to five days if the yogurt is on the cake

The flavour of the cake actually improves with time

Keywords: Cake, gluten free, small batch

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