Well, hello there. It’s been a while, hasn’t it? (I’ve just checked how long it’s been since my last post and my, my, it has been a while!) I’m back, guys! After a gruelling few weeks of assessments and stress, I have finally finished uni, and am now enjoying my freedom. I can’t quite believe that I’ve actually finished…I keep thinking I have another essay to work on, or another 40-page article to read…But no – it’s over! And let me tell you, it is really, really nice to be able to do regular stuff without feeling guilty that I should be studying. Even simple things like going to the gym or watching Masterchef seem so much more enjoyable now that they’re not tinged with a layer of guilt. Happy days! And what better way to celebrate than with this Orange, Almond & Cinnamon Cake.
Since I’ve been so busy in the past month or two, I haven’t had all that much time to cook (or, at least, to cook blog-worthy things). I’m slowly getting back into it, but in the meantime, I’m pulling a post out of my draft archives today. I made this Orange, Almond and Cinnamon Cake ages ago…like, maybe 9 or 10 months ago, and I just haven’t gotten around to blogging it. But thinking back, it was actually delicious (I should make it again), so I think it’s the perfect recipe to mark my return to the blogosphere.
Flourless orange and almond cakes are pretty standard fare when it comes to gluten-free baking. Most cafes worth their salt have one, and, let’s be honest, they vary in quality pretty considerably. There’s nothing worse than a soggy, bitter orange cake that makes you wish you hadn’t ordered anything at all. This cake isn’t like that. This cake is awesome. By using both orange zest and orange juice, you get a nice robust orange flavour, without the bitterness that comes from using the whole orange (you know the method where you boil the oranges whole for a few hours and then put them in the food processor?). Using a mix of both ground almonds and gluten-free flour means that the cake isn’t too soggy, either. But what really makes this cake special is the addition of the cinnamon – it adds a beautiful flowery note that is reminiscent of Middle Eastern desserts, and really heightens and complements the orange and almond flavours. I topped mine with some toasted flaked almonds for added crunch and texture, but you could also top it with toasted coconut flakes or even some crushed meringues. Anything sweet and crunchy, really.
You should definitely give this recipe a go. It’s super quick to whip up and it’s bound to be popular amongst your family/friends/last-minute-guests-who-didn’t-tell-you-they-were-coming. I’ve got a lot of new recipes planned (I know I always say that but this time it’s true – I have an editorial calendar and everything), so stay tuned, and don’t forget to follow me on Facebook, Instagram, Pinterest, and Bloglovin! Happy baking!