Flourless orange cake

A week ago was of course the famous Valentines day... I was about making a yummy orange almond meal cake for my Valentine when disaster occurred, I forgot to line the sides of my cake tin with baking paper and as a result I managed to burn the edges of my ever so sweet cake! In despair and with every intention of it not looking too corny I decided to shape it into something a little bit more in tune with the day... a beautiful big love heart! ahhhhh, ever so sweet of me!

This recipe was adapted from taste.com
What you need:
3 oranges
3 eggs
3/4 cup caster sugar
3/4 cup Agave syrup
flaked almonds
2 3/4 cups almond meal
1 tsp GF baking powder
Nuttelex to grease tin


What to do:
preheat the oven to around 160-170 degrees cel and grease a round cake tin with nuttelex and then line with baking paper, bottom and sides. 
Bring 2 of the oranges to boil in a large pot of water. once at boiling point, continue to cook for a further 15 minutes, drain and then return to the pot and re boil in fresh water for another 15 minutes. The oranges should be moist and very tender. Drain and then chop the oranges, place in a large mixing bowl (Skin and all but remembering to discard any pips) Using an electric bar mix, puree the oranges until smooth.
In another mixing bowl, beat the eggs and agave together to form a thick creamy consistency. 
Add the oranges, almond meal and baking powder to the mixture and gently fold to combine. 
Pour the mixture into the cake tin and place in the oven for around 1 hour. Cake should feel moist in the middle but knife should remain clean pulled out. 


Once the cake is done and has cooled slightly on the bench start to make the sugar almond syrup. 
Using a grater, gently grate about half of the last orange's rind and then place in a small saucepan, with about a cup of water. Bring to the boil and let simmer for around 5 minutes. Drain and then return to the saucepan along with the juice of the orange and the caster sugar. Place over a low heat and let the sugar dissolve, add the almonds and let simmer for a further 2 minutes. 
Remove from the heat and then pour over the cake. Using a large icing knife, evenly spread the icing sugar over the cake and then let sit while it sets.

Enjoy! This cake is so moist and sweet it will make your mouth water.