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.
|3||Tangeloes, approx. 350g|
|200 g||Blanched almonds, ground|
|1 cup||White sugar|
|1¼ tsp||Gluten-free baking powder|
- 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.