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Flour-Free Orange and Lavender Cake

Flour-Free Orange and Lavender Cake

Recipe Submitted By: bakingmad

This Flour-Free Orange and Lavender Cake Recipe is taken from Eric Lanlard’s book Home Bake (page 39). We hope this offers you baking inspiration. Eric is the star of Baking Mad with Eric Lanlard on every Monday at 2:40pm on Channel 4 from 25^th April.

Preparation Time	30 minutes
Baking Time	1 hour
Portions	serves 6
Skill Level	Easy
Average Rating

Flour-Free Orange and Lavender Cake Ingredients

400 ml	Sunflower Oil plus extra for greasing
350 grams	Almonds ground
300 grams	Golden Caster Sugar (Billington's)
3 tsp	Baking Powder
8	Free Range Eggs
1	Lemon
2	oranges, ideally Seville
2 tsp	dried lavender

Additional Ingredients

For the syrup:

	juice of the zested lemon & oranges above
100 grams	Golden Caster Sugar (Billington's)
	a few cloves
2 tsp	Cinnamon ground

This recipe uses

How to make Flour-Free Orange and Lavender Cake

Click on the text to highlight the different stages as you go along,
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Preheat the oven to 180ºC (fan 160ºC)/350ºF/gas mark 4. Grease a 20cm (8in) cake tin with extra oil, then base-line with baking paper.
In a mixing bowl, combine the ground almonds, caster sugar and baking powder, mixing together well. Break in the eggs and add the oil, mixing gently together.
Using a fine grater, grate the zest from the lemon and oranges into the mixture then add the dried lavender and mix together.
Turn the cake mixture into the prepared tin, and bake in the preheated oven for an hour. Cover the top with a piece of foil after about 20 minutes.
Meanwhile, make the syrup. Squeeze the juice from the zested lemon and oranges into a small pan. Add the sugar and spices, and mix together well. Bring to the boil, then reduce the heat and simmer for 3 minutes.
Once the cake has been removed from the oven, pierce it several times with a skewer or small, sharp knife. Using a tablespoon, spoon the syrup over the cake, allowing it to soak in.
Tip - If you prefer a cake with a slightly less dense texture, substitute 50% of the ground almonds for finely ground polenta or semolina.