Recipe: Gluten-free, dairy-free saffron almond cake

This cake is gluten and dairy-free – and still delicious. It’s a beautiful saffron-gold colour, and has a delicious orange flavour and moist texture, plus it’s easy to make.

Walk Japan

5-6 threads saffron
2 oranges
2 cups sugar
½ tsp salt
1 ½ cups ground almonds
6 eggs
1 tsp baking powder
A little hot water

Grease and line a small cake pan, and preheat the oven to 180°C.

Finely grate the rind of both oranges and set aside.

Use a sharp knife to remove all the pith you can from the oranges.

Put the de-pithed oranges through a blender or food processor until they are a coarse pulp.

Beat the eggs and sugar together until light and fluffy, then add the pulped orange, orange rind and salt.

Grind the saffron threads to a fine powder and rinse into the orange and egg mixture with a little hot water.

Blend in the ground almonds and the baking powder and pour into the prepared cake pan.

Bake at 180°C until a sharp knife comes out clean, about 50-60 minutes.

NZ Lifestyle Block This article first appeared in NZ Lifestyle Block Magazine.

You may also like...

Kate’s favourite Norfolk fruit chutney   Norfolk fruit chutney recipe NZ Life & Leisure editor Kate Coughlan has been making this delicious chutney for more than 30 years...
Recipe: Blackberry fool Can there be a better way to mark the end of the summer than with a bowl of blackberry fool? While we grow our own blackberries at Great Dixter, I...
Recipe: Forage & Ferment wild sauerkraut with... Kelli Walker felt a bubbling, burbling and babbling business was brewing inside her. The founder of Forage & Ferment demonstrates how to make ...
How to make lemon balm and rosemary-infused olive ... This oil makes a great dip for bread with dukkah, or it can be used as a salad dressing, or drizzled over new potatoes and barbecued meat. If you do...
Discuss This Article

Send this to friend