Butter-free, Gluten-free Orange Cake

Here’s a recipe that’s a great success at breakfast. I originally made it for a guest who was gluten- and lactose-intolerant, but it’s turned out to be popular with everyone: it’s light, not too sweet, but full of flavour. It’s also cheap to make (it only calls for 4 ingredients), easy and healthy!

An easy, healthy, tasty recipe. For 8-10 people, you’ll need:

  • 2 whole pesticide-free oranges
  • 6 eggs
  • 200g sugar
  • 250g powdered almonds

(You can of course also use organic ingredients).

To start, you’ll need to blanch the orange peel to remove the bitterness. Score the peel (without cutting into the flesh) and place the oranges in a saucepan of cold water; bring to boil. After 30 minutes, cut
the oranges into quarters and – without peeling them – blend into a purée. Remove and set aside.

Add the sugar and eggs to the blender and beat until fluffy.

Gradually fold in the puréed orange.

Add baking powder (optional) and the almond powder and mix well with a wooden spoon.

Pour the mixture into an oiled baking tin and bake for 50 minutes at 170°.

Halfway through the cooking time, cover the cake tin with a sheet of aluminium foil to stop the top burning.

Leave to cool and enjoy this deliciously fluffy, tangy and completely butter- and gluten-free cake!

This delicious healthy recipe comes from the blog of #hervecuisine, a self-taught cook who posts easy recipes, many of which are light and healthy with lots of tasty butter- and flour-free alternatives.