This recipe is from a little cookbook that is all about wheat, dairy and gluten free cooking; unfortunately I can't remember who wrote it but I'm pretty sure that the name is also 'Wheat, dairy and gluten free cooking'.
I'll find out and share with you (it was a friends cookbook) as it had so many tasty recipes in it!
****UPDATE****
THIS is the cookbook I got the recipe from :) I'm sure you'll be able to find it in all good bookshops in Australia :) Has a ton of great recipes for gals and guys like just like me!
Orange and Almond Syrup Cake
Makes 9 slices
- Dairy- free margarine, for greasing
- 6 eggs, separated
- 200g caster sugar
- Grated rind of 3 oranges
- 150g ground almonds
Syrup:
- Juice of 3 oranges
- 3 tablespoons clear honey
Preheat the oven to 180 degrees. Grease a 20cm square cake tin and line the base (I used individual ramekins for mine). Beat the egg yolks with the sugar, orange rind and almond in a large mixing bowl.
Whisk the egg whites in a separate large bowl until they form stiff peaks. Fold a spoonful of the egg whites into the almond mixture, then fold in the remainder. Carefully pour the mixture into the prepared cake tin.
Bake in the preheated oven for 45-50 minutes (If you use ramekins adjust the time for a shorter period and keep an eye on them), or until a skewer inserted into the centre of the cake comes out clean. Leave to cool in the tin.
To make the syrup, put the orange juice and the honey into a small saucepan and bring to the boil, stir once, then cook, without stirring, for 6-8 minutes, or until reduced, thickened and syrupy, Using a fork, pierce the cake all over, then pour the syrup over the top and leave to soak in before serving.
Enjoy! :)
(c) Michelle Flynn