Italian Orange and Almond Cake


Preparation info

  • Serves


    • Difficulty


Appears in

The Mountain Cafe Cookbook

The Mountain Cafe Cookbook

By Kirsten Gilmour

Published 2017

  • About

We took a simple orange cake recipe and kept adapting it until we got this fabulous, moist, gluten and wheat free cake.

  • You need a food processor for this one.
  • You don’t have to make this one gluten and wheat free – just use plain wheat flour and baking powder and leave out the xanthan gum.
  • This will keep for four days in an airtight container at room temperature.


For the Cake

  • 1 orange
  • 230 g dairy free margarine (we use Pure)
  • 230 g dark brown sugar
  • 4 large eggs
  • 230 g gluten free plain flour
  • teaspoons gluten free baking powder
  • teaspoons xanthan gum
  • 65 g ground almonds


    Preheat your oven to 170°C (150°C fan) and grease your tin.

    Zest your orange, then remove and discard the skin and pith. Cut the remaining flesh up into chunks. Put the zest and flesh into a food processor with the margarine and brown sugar. Blitz until you have a smooth paste, then add the eggs and blitz again till you have a weird-looking, separated liquid. Pour this out into a mixing bowl and sieve the flour, baking powder and xanthan gum over the top. Add the ground almonds. Using a wooden spoon, mix it thoroughly together, then pour the batter into your tin and bake for an hour or until a skewer comes out clean. Leave the cake to cool in the tin.

    When the cake is completely cold, take it out of the tin and place on your serving plate. In a small bowl, mix your icing sugar and lemon juice to make a smooth, slightly runny icing. Drizzle the icing over the cake and, if you like, pop some flaked almonds and mixed peel on top.