Boiled Orange Cake

19/02/2013 in Gluten Free

In my quest for my family (and me) to live a healthier lifestyle, I have decided to cut wheat entirely from our diets.  I know this is a huge challenge on its own for many people who just want to eliminate the unhealthy protein called Gluten found in wheat products from their diets.  Most foods like breads, pasta’s, sauces and cakes contain Gluten so where does one start?  It’s always been a daunting thought for me and I’ve therefore brushed it aside as too much of a mission.  Nowadays it is a bit easier as a few large retail stores stock some gluten free pasta and breads as well as Gluten free flours making baking less of a formidable task.

A recipe that I have modified to suite my own tastes is a boiled orange cake which is made without flour.  It is absolutely delicious and if kept in the fridge will last up to a week.  It is a great way to use up uneaten oranges in the fruit basket so nothing goes to waste.
3 medium oranges
30ml Honey
6 large eggs
1 cup castor sugar
3 Tbsp. cornflour
5ml Baking powder
50g Sunflower Seeds
50g Sesame Seeds
50g Pecan Nuts
150g Pumpkin Seeds
For the Syrup:
250ml Fresh Orange Juice
4 Tbsp. Castor sugar
Seeds of 1 Vanilla pod

Boil unpeeled oranges in water for 1 hour.  When cool, remove seeds and pulverize with skins on to a smooth pulp.  Add honey.
Beat eggs and castor sugar well until light and fluffy.   Combine nuts and blitz to resemble coarse crumbs.  Add cornflour and baking powder and fold into egg mixture.  Mix well and fold into oranges.  Place mixture into a greased round spring form cake tin and bake at 180 degrees for 45 – 50 minutes.  In a small saucepan, bring the syrup ingredients to a simmer until the sugar has dissolved.  Pour over orange cake as soon as it comes out of the oven.  Leave to cool.
Serve with Sour cream.

9 responses to Boiled Orange Cake

  1. anel said on 20/02/2013

    my ma het altyd die wonderlikste lemoenkoek gemaak, die lyk net so wonderlik en dit sonder meel! well done.

  2. Wow – this looks delicious! Good luck with your new diet it will only take a little while to get used to it. My niece is gluten intolerant and with a little effort you can pretty much produce most dishes without gluten. Have an awesome day xxx

    • Thanks Janice. It’s a bit of a daunting task to try and change your whole way of cooking and lifestyle to Gluten free but like you say with a little effort it eventually becomes easier especially if you know what you’re shopping for and looking for :) You have an awesome day too xxx

  3. Linda said on 21/02/2013

    I made the cake last night, OMW, it is moist and taste wonderful! Thank you.

  4. this looks very tasty – will try this.

  5. Shaina said on 19/03/2013

    Would it be possible to substitute the orange and orange juice for mango and mango juice, and then would you still need to boil the mangos and use the skins when pulverizing?

    • Hi Shaina, to be quite honest I don’t know how the mango would work. It generally is not too far off an orange in terms of juicyness and consistency so yes, why not give it a try and let me know how it comes out. I would still incorporate the skins when pulverizing as in the “orange cake” recipe.

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