Recipes>Almond Recipes
Orange, Pistachio and Almond Cake
by Martha Swift & Lisa Thomas from Primrose Bakery Celebrations
Makes one single-layer 23cm cake
Primrose Bakery’s delicious gluten-free Orange, Pistachio and Almond cake is bursting with the rich flavours of north Africa. A perfect treat for a special occasion.
Discover more delicious Cake recipes
From layer cakes to loaves
From the book
Primrose Bakery Celebrations
Martha Swift, Lisa Thomas
Primrose Bakery Celebrations
Every recipe you might need for a celebration
Sweet and savoury recipes to keep guests of all ages happy
Inventive ideas for festive treats
Buy From
Introduction
This gluten-free cake has taken many attempts to get absolutely right, but we feel we have now created a fantastic recipe that will be greeted with delight at any baby shower or afternoon tea.
Tags
Ingredients
| For the Caramel Sauce: | |
|---|---|
| 3 | oranges |
| 2 tablespoons | water |
| 100g | granulated sugar |
| 60g | unsalted butter |
| For the Cake: | |
| 200g | unsalted butter, at room temperature |
| 200g | caster sugar |
| 3 | large eggs, preferably free-range or organic |
| juice of 3 oranges | |
| 2 | teaspoons orange blossom essence |
| 100g | gluten-free plain flour |
| 1 teaspoon | gluten-free baking powder |
| 2 teaspoons | ground cardamom |
| 1/2 teaspoon | salt |
| 160g | fine instant polenta |
| 200g | ground almonds |
| 2 tablespoons | good-quality marmalade |
| 1 tablespoon | water |
| 40g | chopped, unsalted pistachios |
Essential kit
You will need a 23cm baking tin.
Method
Grease and line a 23cm baking tin, then place this inside a larger tin or tray to protect your oven from any drips. Preheat the oven to 180C/160C (fan)/350F/gas 4.
First make the caramel sauce. Finely zest the oranges and reserve for later. Using a serrated knife, carefully slice off the top and bottom of each orange and then sides, following the shape of the orange. Slice the peeled orange horizontally into roughly 0.5cm thick pieces, depending on the size of the orange.
In a heavy-based pan off the heat, place the water and sugar for the caramel and mix a little until you have a paste-like consistency. Transfer to a medium to high heat, but do not stir, as this will incorporate air into the caramel and cause it to crystallize.
Keep heating the sugar until it is light brown in colour. Remove from the heat and carefully add the butter, a little at a time. Be very careful to hold the pan away from you, as it can easily spatter.
Once all the butter is incorporated, quickly pour the caramel into the prepared tin and leave to cool slightly. Then lay the orange slices neatly on top.
Now make the sponge. Cream the butter and sugar together, then add the eggs, one by one, followed by the orange juice, orange blossom essence and reserved zest. Mix until well combined. Sift the flour, baking powder, cardamom and salt together in a bowl, then add to the batter along with the polenta and ground almonds. Pour this batter into the tin on top of the oranges and caramel and spread evenly.
Bake in the oven for about 40 minutes, until springy to touch or when an inserted skewer comes out clean. Be careful not to overbake. Remove from the oven and leave to cool in the tin for about 5 minutes, then turn it upside down onto a cake board or plate so that the orange slices are now on the top. Remove layer of baking paper at this point. Allow to cool fully.
Once cool, melt the marmalade and water together in a small pan and brush over the surface of the cake to give it a shiny appearance. Top with the chopped pistachios.
Reviews
Have you tried this recipe? Let us know how it went by leaving a comment below.
Cancel reply
Your review
Name *
Our team will respond to any queries as soon as we can - this may take longer over weekends. You do not need to resubmit your comment.
Please note: Moderation is enabled and may delay your comment being posted. There is no need to resubmit your comment. By posting a comment you are agreeing to the website Terms of Use .
Be the first to leave a review
Ingredients
Method
More Recipes from Primrose Bakery Celebrations
View all
Chocolate Flapjacks
by Martha Swift & Lisa Thomas from Primrose Bakery Celebrations
Gin and Tonic Cupcakes
by Martha Swift & Lisa Thomas from Primrose Bakery Celebrations
More Cake Recipes
View all
Boozy Mint Tiramisu
by Remi Idowu from Sugar & Spice
Nigella Lawson’s Banana Bread
by Nigella Lawson from How To Be A Domestic Goddess
More Gluten-Free Recipes
View all
Charred Cauliflower on Sesame Beans
by Natalia Rudin from Cooking Fast and Slow
Roasted Apricots, Cardamom Cream and Pistachio Brittle
by Natalia Rudin from Cooking Fast and Slow
Get our latest recipes, features, book news and ebook deals straight to your inbox every week
