One of the big surprises about blogging is that I realized shortly after I started up that it was the first time in my life that I haven’t had somebody – anybody – telling me what to do.
Plus there’s the added bonus that I am always trying new recipes.
This recipe for a flourless, butterless orange Torte comes from a displaced Scot living in the Alsace – Lovely Buns. I’ve adapted the original version slightly to suit my own preferences.
I knew I’d love this elegant-looking cake as soon as I saw the photograph and read the ingredient list. It’s incredibly moist and has an intense orange flavour and a great texture and richness thanks to the ground almonds. As a huge bonus, it’s gluten and dairy-free (minus the whipping cream garnish of course).
It’s also simple – using only a few ingredients. My favourite way to cook.
Note that you must bring the orange to the boil and then simmer it for an hour before you start the cake.
Orange and Almond Torte
1 medium orange, preferably organic as you are going to use the whole orange, skin and all
1 cup sugar
2 ¼ cups ground almonds (sometimes called almond meal)
½ tsp baking powder
Icing sugar to dust
In a medium saucepan, cover the orange (whole) with water and bring it to the boil. Reduce heat and simmer for an hour, then drain thoroughly and allow to cool. Cut off the ends of the orange, cut into quarters, remove any seeds, and then place the orange (skin and all) into a food processor and blend saucepan to a smooth puree.
Preheat oven to 350°F.
Beat together the eggs and sugar for a couple of minutes until thick and pale, then fold in the ground almonds, baking powder and orange puree. Pour the batter into a well-greased 9-inch spring-form pan and bake for 40-50 minutes.
Allow the cake to cool before removing from the pan. Dust with icing sugar and serve with whipped cream, crème fraiche, or Greek yoghurt. I served mine with whipped cream and a small dollop of homemade jam for colour.