Gluten-free tangelo syrup cake

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

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.