The weekend is just around the corner, but before I head out in the world, I just want to share this extremely delicious cake with you. It is guaranteed the worlds easiest cake to make and is incredibly moist with intense flavors.
My friend who is allergic to gluten made this for me a while ago and I have been craving another bite of it ever since! Luckily she gave me the recipe and permission to share it with you.
I remember my mom making an orange cake with orange glaze and zest on top when I was little which was absolutely divine, and I decided to enhance the flavors even more by adding this to the cake – sweet memories!
4-5 organic clementines, sweet lime, lemons or oranges – I used 3 Meyer lemons and 2 oranges
150 g raw sugar
250g of freshly ground almonds
1 large teaspoon of baking powder
1/2 vanilla pod
a pinch of salt
Boil the fruit 1 -2 hours till they are completely soft. Let them cool, cut into quarters and remove the pips.
Finely grind the almonds in the blender. Add the citrus (including the skin), the sugar, the eggs, half the vanilla and scrape out the beans, a pinch of salt, baking powder - blend it all till it’s smooth. Pour into a greased spring form and bake in a 375F preheated oven for about 35 min till it feels firm in the center, cover with foil if you can tell it is getting too brown towards the end.
1/3 cup freshly squeezed orange
70 g raw sugar
Freshly grated orange zest
In a small saucepan, cook the fresh juice and the sugar slowly till it reduces into an intense and flavorful glaze, add the freshly grated zest.
Pour over the cake and serve on its own or with a raspberry sauce.
–Last summer I went out and picked raspberries – the biggest and most beautiful raspberries I have ever seen and I filled my freezer with them–
The sauce is made with some frozen berries and some raw sugar, just gently simmered on the stove.
Gluten-free, butter-free and you would never even know!