Unexpected guests, dietary requirements or just a craving for cake? We understand! Kick back and relax with a cup of tea and a slice of this gluten-free orange cake.
Flourless orange date cake
Cook: 50 mins
1 1/2 cups (180g) gluten-free plain flour
2 tsp baking powder
1/2 cup (50g) almond meal
1/2 cup (125g) honey, plus extra to serve
3 eggs, separated
3 Tbsp thick Greek-style yoghurt, plus extra to serve
1 tsp finely chopped sage
Zest and juice of 1 orange (or blood orange, if available)
Fine sea salt
100ml extra-virgin olive oil (use a light variety for baking), plus extra for greasing
8 pitted dates (100g), soaked in boiling water, then drained and finely chopped
1/2 cup (50g) crushed walnuts
1/2 teaspoon ground cinnamon, plus extra for dusting
Optional: raspberries, strawberries and plum wedges, to serve
Preheat the oven to 170°C and lightly grease a 20cm round cake tin with olive oil. Line the base and side of the tin with baking paper and set aside.
Sift the flour and baking powder into a mixing bowl, then add the almond meal. Set aside.
In another large mixing bowl, combine the honey and egg yolks and beat with an electric mixer until the mixture is thick and pale. Beat in the yoghurt, sage and zest and juice from the orange. Add a pinch of salt and gradually drizzle in the olive oil as you continue to beat.
Beat the sifted flours into the mixture on a low speed. Once combined, add the chopped dates, walnuts and cinnamon. Beat the egg whites in a clean bowl until soft peaks form, then gently fold into the batter. Pour the batter into the prepared tin, then bake for 50 minutes.
Insert a skewer into the centre of the cake – if it comes out clean, the cake is cooked; if batter remains on the skewer, cook for a few minutes more.
Cool the cake in the tin for 10 minutes, then turn out and transfer to a wire rack to cool completely.
Dust the cake with the extra cinnamon, then serve with the yoghurt, berries, plums and honey (if using).
Like this gluten-free orange cake recipe? Click here for more foodie news and delicious bites from the Canberra Weekly team.