Flour-free orange and lavender cake - recipe

Ingredients

Recipe , Cake 2 , Orange , Lavender , Gluten free

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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
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
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

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
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

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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