I love desserts that have a citrus note to them and this torte was no exception. This sunny disc of luscious flavours is a gluten-free torte which I adapted from Stephanie Jaworski of joyofbaking.com . she has such a wonderful collection of fabulous recipes and it’s all explained in such perfect details that it’d be impossible to go wrong, and this torte was no exception. I came across her clemetine torte and knew that I had to make it.
I just want to emphasize on the luxuriousness of this cake and that it’s one of the best things to come out of my kitchen. It’s pure tasteporn..I mean it.
Before I start, I’d like to mention that these oranges need a good boiling because you want these golden beauties soft, soft, soft. I boiled these oranges a day in advance, and boiled them for about 1 hour until they were soft. Let them cool and store in fridge to use next day.
Also a word on almond flour/meal- please don’t get put off or think ‘meh this needs almond meal, who’s got that’? well I didn’t. I simply made it at home by blitzing almonds in a grinder until it resembled flour. It took me about 2 minutes. You can do it and you should, because this cake is extraordinarily delicious and moist and dense and orangey and you’d probably go to hell if you didn’t try this recipe.
ok moving on..
let that rest a bit and prep the pan. Take a springfoam pan and using its base as guide, cut out a round piece of parchment paper. It’s not geometry, you needn’t be precise. (Again, don’t be put off by this step. It takes a mere minute and it’s important for the cake)
Note: this cake tastes best after a couple of days of making, and for best results you have to let it be undisturbed overnight.
Oranges : 450g (boiled until soft, best to do a day in advance)
vanilla extract : 1 teaspoon or vanilla bean.
Almond flour/meal : 250 g (if you can’t buy it, then grind the same wight of almonds until it resembles flour)
Sugar: 230 g
baking powder: 1 teaspoon
salt: a small pinch
How to: In a blender or food processor, blend in the oranges, eggs and vanilla.
In a separate large bowl mix in the almond flour, salt, baking powder and sugar. Pour in the batter and mix well.
Line your springfoam tin with parchment paper after greasing the base and sides. To prevent leakages line the outside base with aluminium foil.
Pour in the batter and bake at 190℃ for 45-60 minutes. Check with toothpick to see if it’s baked. Mine took one whole hour.
Note: Around the 40 minute mark I covered the top with aluminum foil as it was getting a little brown.