Flour-free orange and lavender cake - recipe

Flour-free orange and lavender cake

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For the cake

For the syrup

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  1. 1

    Preheat the oven to 180ºC (fan 160ºC, gas mark 4). Grease a 20cm (8in) cake tin with extra oil, then base-line with baking paper.

  2. 2

    In a mixing bowl, combine the ground almonds, sugar and baking powder, mixing together well. Break in the eggs and add the oil, mixing gently together.

    For this step you'll need:

    • 350g Almonds (ground)
    • 300g Unrefined golden caster sugar
    • 3tsp Baking powder
    • 8 Egg(s) (free range)
    • 400ml Sunflower oil plus extra for greasing
  3. 3

    Using a fine grater, grate the zest from the lemon and oranges into the mixture then add the dried lavender and mix together.

    For this step you'll need:

    • 1 Lemon juice only
    • 2 Orange(s) juice only
    • 2tsp Lavender dried
  4. 4

    Turn the cake mixture into the prepared tin, and bake in the preheated oven for an hour. Cover the top with a piece of foil after about 20 minutes.

  5. 5

    Meanwhile, make the syrup. Squeeze the juice from the zested lemon and oranges into a small pan. Add the sugar and spices, and mix together well. Bring to the boil, then reduce the heat and simmer for 3 minutes.

    For this step you'll need:

    • 2 Orange(s) juice only
    • 1 Lemon juice only
    • 100g Unrefined golden caster sugar
    • 3 Cloves
    • 2tsp Cinnamon
  6. 6

    Once the cake has been removed from the oven, pierce it several times with a skewer or small, sharp knife. Using a tablespoon, spoon the syrup over the cake, allowing it to soak in.

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