Blood Orange, Almond & Coconut Cake (sugar and gluten-free)

Blood Orange, Almond & Coconut Cake-1

Orange and almonds are such a classic combination.

So while blood oranges are readily available in Australia I just had to make this cake.

This Blood Orange and Almond Cake is a dense, moist and aromatic cake. I have been happily eating this every day for afternoon tea.

Blood Orange, Almond & Coconut Cake-2

This cake uses rice malt syrup as a natural sweetener instead of sugar, making it a great choice for children and those watching their sugar intake. It also includes the addition of shredded coconut for extra flavour and sweetness, and is gluten-free, too.

I love this cake served simply with a dusting of icing sugar and some thin slices of blood orange on top.

Blood Orange, Almond & Coconut Cake-3

Blood Orange, Almond & Coconut Cake
Recipe type: Dessert
Cuisine: Australian
Serves: 8
A moist and dense almond cake fragranced with blood oranges and coconut
  • 2 blood oranges
  • 240 grams almond meal
  • 6 large eggs
  • 2 teaspoons baking powder
  • 75 grams shredded coconut
  • 250mls rice malt syrup
  1. Preheat oven to 180 degrees Celsius.
  2. Grease a round cake pan with butter and flour or cooking spray.
  3. Put whole oranges into a small saucepan and just cover with water.
  4. Bring to the boil and then simmer for one hour with a lid on.
  5. Remove from water and let cool down before chopping roughly into pieces.
  6. Put oranges and all other ingredients into a large processor and blend until well combined.
  7. Fold into cake pan and then bake for approximately one hour, or until an inserted skewer comes out clean.
  8. Let it cool in the cake pan for at least 15 minutes and then turn out gently onto a wire rack to continue cooling.
  9. Decorate with dusted icing sugar .


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