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
| 3 | Tangeloes, approx. 350g (Main) |
| 200 g | Blanched almonds, ground |
| 1 cup | White sugar |
| 5 | Eggs |
| 1 tsp | Vanilla |
| 1 ¼ tsp | Gluten-free baking powder |
Syrup
| 1 | Tangelo, juiced |
| ¼ cup | Sugar |
| 1 bowl | Greek yoghurt, creme fraiche, vanilla ice cream or coconut yoghurt for a dairy-free alternative |
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Directions
- 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.
- Heat the oven to 180C. Grease and line a 21cm round spring form cake tin.
- 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.
- Add all other ingredients and blitz until smooth and well combined.
- 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.
- 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.