Among the most popular gluten-free cakes, the orange one prepared with almond flour stands out. Delicious and fragrant with impressive but straightforward flavours, it can be enjoyed as it is or served with ice cream or fresh yoghurt.
For this recipe, we will not use whole oranges, peels or juice, but only orange peels. It is, in fact, an excellent recipe that can be considered “zero waste”. The recipe requires about 120g of orange peel which is equivalent to two or three oranges. You can easily store the peels in the freezer, and when you have the right amount, you can enjoy the preparation of this moist and tasty cake.
Ingredients
For a pan of about 20cm, preparation time 20-25 minutes, cooking time 30-35 minutes:
- 120g orange peels
- 150gr almond flour
- 2 eggs
- 110g sugar
- 80g oil
- 50g milk (cow or vegetable)
- 1 ½ baking powder
Method
1 – Rinse the orange peels, put them in a saucepan, cover them with water, bring to a boil and then drain. Repeat this step at least three times to eliminate the bitterness of the skins.
2 – Put the well-cooked and softened skins in the blender, blend for a few seconds, then add oil and milk and blitz well.
3 – Add the eggs and blend until everything is mixed and you have a frothy mixture. Transfer it to a large bowl and add the sugar and almond flour. Almond extract can be added too. Finally, mix the baking powder inside.
4 – When the mixture is well blended, transfer it to the pan lined with parchment paper. Bake in the oven for about 30-35 minutes at 170° C, until the cake is well cooked.
Tips
– The first step of the recipe is crucial to remove the bitterness from the orange peels. Every time you repeat the step, the water you place the skins in must be very cold.
– If you don’t have a blender or a food processor, you can prepare this recipe using the stick blender.
