CITRUS FLOURLESS ALMOND CAKE

INGREDIENTS:

635g (lemons/oranges/clementines)(with or without peel)

6 eggs

230g sugar

250g almond flour

1 teaspoon gluten-free baking powder

 

METHOD:

Boil the fruit for two hours, lid half on, in a pan of water. Or place in microwave and cook for 15/20mins.

Take away any pips that you may find in the fruit. Put all the fruit in the food processor, peel and all, and blitz.

Then add all the dry ingredients into same food processor and mix well.

 

PREPARATION:

Oven temp: 190C/170C Fan/375F/Mark5

Butter and Line a 20cm/8in springform tin

Cooking time: 1 hour

Leave to cool in tin

 

FEATURES:

Afternoon cake, after lunch, after dinner, breakfast cake, lunch boxes, picnics.

Serve with crème fraiche or not. Moist enough to eat with cutlery and dry enough to eat with hands.

 

PRINT: CITRUS CAKE

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