Gluten free almond cake with orange and mascarpone
Keep in mind gluten free cakes don’t rise as high as their wheat floured counter parts. Think of it as more of a tart. We baked ours in the wonderful Magimix Patissier, which practically turned the grinding of nuts into an effortless purring. Covered in seared lemon rinds and a mascarpone with vanilla seeds cream, it’s almost a guilt free indulgence. We said almost.
Makes: 1 x 20cm cake | Prep: 15 mins | Cook: 25–30 min
For the cake
4 eggs, beaten
100 g sugar
1 tsp vanilla extract
50 g butter, melted
100 ml buttermilk
Zest of an orange
120 g almond flour
75g gluten free flour
1.5 tsp baking powder
½ tsp salt
For the drizzle
Juice of an orange
½ cup of sugar
Seeds from one vanilla pod
Slices of orange, to serve
1. Preheat the oven to 170°C. Grease and line a 20cm cake tin (springform or not is fine)
2. Beat the eggs with the sugar and vanilla extract. Stir in the melted butter. Add in the buttermilk and the orange zest.
3. In a separate bowl, mix the almond flour with the gluten-free flour, baking powder and salt.
4. Mix the egg mixture into the dry mixture, stir to combine and pour into the baking tin.
5. Bake in the preheated oven for 25 minutes until cooked through.Remove and allow to cool.
6. To make your topping for the gluten free cake, combine the juice of an orange and sugar in a small saucepan, allow to melt into a syrup on medium heat.
7. Pour this over the cake as soon as the cake comes out of oven. You want it to soak right into the cake.
8. Next whip up your vanilla mascarpone. Mix together 1 tub of mascarpone with the seeds of 1 vanilla bean. Add a little milk to loosen if necessary.
9. For an impressive final touch, sear some orange slices, you can also use lemon or grapefruit for colour variety, in a hot pan.
Serve the cake warm or cool with a dollop of vanilla mascarpone and your seared citrus slices adorned on top.