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Home / Eat Well / Recipes

Gluten-free tangelo syrup cake

for 10 people
Nadia Lim
By
Nadia Lim

Food writer and author

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This cake is gluten-free (just make sure the baking powder is gluten free), dairy-free and has no added fat. Yet it is as moist as cakes get. It will keep well in the fridge. If you don't have tangelos, use mandarins - 4 for the cake and 2 for the syrup. The cake is nice served cold with yoghurt or crème fraiche.

Ingredients

3Tangeloes, approx. 350g (Main)
200 gBlanched almonds, ground
1 cupWhite sugar
5Eggs
1 tspVanilla
1 ¼ tspGluten-free baking powder

Syrup

1Tangelo, juiced
¼ cupSugar
1 bowlGreek yoghurt, creme fraiche, vanilla ice cream or coconut yoghurt for a dairy-free alternative
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Directions

  1. Place whole tangelos or mandarins in a large pot and cover with plenty of cold water. Boil for 2 hours, drain and allow to cool.
  2. Heat the oven to 180C. Grease and line a 21cm round spring form cake tin.
  3. Cut tangelos or mandarins in half and remove any pips. Place fruit (skin, pith, flesh and all) in a food processor and blitz until smooth.
  4. Add all other ingredients and blitz until smooth and well combined.
  5. Pour into prepared cake tin and bake for 1 hour or until a skewer inserted into the middle of the cake comes out clean. Cover cake with tin foil half way through cooking time to avoid the top burning.
  6. Remove cake from the oven, mix tangelo juice and sugar together and pour over cake while warm. Allow cake to cool before removing from tin.

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