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.
5-6 threads saffron
2 cups sugar
½ tsp salt
1 ½ cups ground almonds
1 tsp baking powder
A little hot water
Walnuts or almond slivers for topping
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.