I have this little recipe I’ve been keeping on the back burner for a rainy day!
And as always, today in Harlingen the rain is belting down!
This is one of those recipes you make the effort to save. I copied it down from a cheffy friend last year, and its become an old trusty I always go back to. So easy, so moist, so light, and so fragrant.
Perfectly teamed with a cuppa, wooly socks and this weeks read “The Art of Happiness”
Gluten-free Orange and Almond Cake with Yoghurt Icing
For the cake
2 juicy oranges
1 cup good quality honey
2 1/2 cups almond meal
1 teaspoon baking powder
2 drops orange flower essence
For the icing
1 1/2 cups of un-sweetened greek yoghurt
1/2 cup honey
To make the icing, place the muslin cloth over a glass bowl or jar and hold in place with an elastic. You will need to create a dip in the fabric so the yoghurt can sit inside and drain.
Add the yoghurt and place in the fridge over-night. In the morning you should have a thick creamy yoghurt similar in texture to mascarpone. Place the yoghurt in a bowl with the honey and mix to combine.
Refrigerate until ready to use.
For the cake, place the oranges in a sauce pan and cover with cold water. Bring to the boil for a few minutes, then discard the water. Re-cover the oranges with fresh water and once again bring to the boil. Reduce heat and simmer for 1 hour.
Remove oranges and allow to cool. You can then discard the cooking liquid.
Line a 22cm diameter round cake tin with baking paper, and heat the oven to 180 degrees.
Trim the ends of the cooled oranges. Then blend well until smooth and creamy.
Whisk eggs and honey in a bowl until thick and pale in colour. Reduce speed of mixer, gradually add orange puree until combined, then add the almond meal and baking powder.
Bake for 1 hour or until you have a clean skewer check. Allow cake to cool completely in cake tin, then refrigerate, preferably overnight.
Top with the yoghurt icing, candied oranges and poppyseeds.