Marmalade and almond cake recipe

Marmalade and almond cake recipe

You have to try this zesty marmalade and almond cake recipe. It’s flourless, making it a great option for coeliacs. To ensure it’s free from gluten, be sure to use gluten-free breadcrumbs and baking powder. Then team this with a nice pot of Earl Grey tea.

Ingredients (makes 1 cake)

100g gluten-free breadcrumbs

225g caster sugar

150g ground almonds

2½tsp baking powder

300ml light olive oil

6 eggs, beaten

1 orange, zested and juiced

A lemon, zested and juiced

1 cinnamon stick
2tbsp

Duerr’s Orange Marmalade
1tbsp Golden Syrup
Caramelised orange slices



Method



Mix the breadcrumbs, sugar, almonds and baking powder together in a large bowl.

Beat in the oil, eggs, marmalade, plus orange and lemon zest.

Pour the mixture into a well-greased and lined 8inch/20cm springform tin and put into a cold oven.

Turn oven to 190˚C/170˚C fan and bake for 40-50 minutes, covering the cake with foil if it starts to get too dark.

Cool for five minutes and then turn onto a plate.

 Make the syrup by heating the juice of one orange, half a lemon, one tablespoon of Golden Syrup, two tablespoons Duerr’s Orange Marmalade and one cinnamon stick.

Simmer for five minutes. Remove the cinnamon stick. 

Pierce the cake all over using a skewer and spoon over the syrup.

To make the caramelised orange slices for decoration, heat a tablespoon of sugar with a tablespoon of water in a frying pan, heat over a medium/high heat until bubbling.

Drop in the orange slices for two to three minutes and then remove and leave to harden before placing on the cake.

Recipe courtesy of Duerr’s.

For more…

Take a look at our gluten-free pancakes recipe or these scrumptious chia and blueberry muffins.