Bake That Thing! - Gluten-Free Orange and Blueberry Almond Cake with Jenny Morris
Because every good day deserves a little cake.
Serves: 8
Ingredients:
- 150 g butter, melted
- 4 large eggs, at room temperature
- 1 tsp vanilla extract
- ¾ cup castor sugar
- 1½ cups almond meal
- ¼ tsp salt
- 1 tsp baking powder
- ¾ cup desiccated coconut
- 2 Tbsp orange zest
- ¾ cup fresh blueberries
- ½ cup flaked almonds
- Blood orange slices and extra blueberries, to decorate (optional)
- Icing sugar, for dusting
How To Make Gluten-Free Orange and Blueberry Almond Cake
1. Preheat the oven to 170°C. Grease a 20 cm round springform cake tin with non-stick cooking spray, line it with baking paper, then spray the paper too.
2. Whisk the melted butter, eggs, vanilla extract and castor sugar in a bowl until combined.
3. Add the almond meal, salt, baking powder, desiccated coconut and orange zest, then whisk until combined.
4. Spoon the batter into the prepared cake tin. Swirl the blueberries through the batter and sprinkle over the flaked almonds.
5. Bake for 40 minutes, or until golden and set.
6. Cool in the tin for 15 minutes, then carefully turn out onto a wire rack.
7. Allow the cake to cool and settle for at least 2 hours. Decorate with blood orange slices and extra blueberries, if desired, then dust with icing sugar before serving.