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Gluten-Free Moroccan Orange Cake


200g dark brown sugar

4 eggs separated

Zest of 2 oranges

Juice of 1 orange

200g ground almonds

For the syrup glaze:

130g caster sugar

Juice of 2 oranges

1 cinnamon stick

1 teaspoon orange essence or cointreau


Preheat the oven to 180C.

Line a 22cm/23cm round cake tin with parchment paper.

Beat the brown sugar, egg yolks, orange zest, juice in a large mixing bowl untill fluffy and yellow. Gradually beat in the ground almonds.

In a separate clean, dry bowl, beat the egg whites untill soft peaks form. Gnetly fold the egg whites into the cake batter with a metal spoon. Spoon the batter into the lined cake tin. Bake for 40mins , untill a toothpick is inserted into the centre and comes out clean and the cake is golden brown. Leave to rest on a wired rack in the tin untill its cool.

Serev with vanilla ice cream or natural yoghurt.

This recipe was taken from:




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