ORANGE, ALMOND & ROSE WATER CAKE

I served this cake to my guests on our wedding day. It is incredibly orangey and moist and only contains a few ingredients! It also happens to be gluten free. A great make ahead cake as it stays incredibly moist, best kept in the fridge. 

ORANGE, ALMOND & ROSE WATER CAKE

INGREDIENTS
  1. 3 oranges
  2. 375 grams caster sugar
  3. 375 grams ground almonds
  4. 1 1/2 teaspoon baking powder
  5. 9 eggs

ORANGE ROSE WATER SYRUP
  1. Juice and zest of 2 oranges
  2. 1/2 cup caster sugar
  3. 1/4 cup water
  4. 2 tablespoons rose water

Optional pistachios and dried rose petals to serve

METHOD
  • Place the oranges in a large pot of water, bring to the boil then let simmer for 1 hour. 
  • Once the skins have become soft pour off the water and let sit until they have cooled to room temperature. 
  • Heat oven to 160°C and grease and line a 20cm square cake tin.
  • Place whole oranges in a food processor and blitz until it forms a smooth paste. 
  • In a bowl, combine the ground almonds, baking powder, sugar and eggs and mix well. Fold through the orange puree. 
  • Pour the batter into the prepared cake tin and level. Bake for 1 hour and 20 minutes or until the top is golden and a skewer comes out clean. Leave in the tin to cool.