This flour-free orange and lavender cake recipe is taken from Eric Lanlard’s book Home Bake (page 39). The flavours marry together beautifully to make this delicious cake. If you prefer a cake with a slightly less dense texture, substitute 50% of the ground almonds for semolina.
13 ingredients6 steps
Dairy Free Recipes
Gluten Free
Nut Free
Vegetarian
Ingredients
MetricImperial
For the cake
400mlSunflower oil (plus extra for greasing)
350gAlmonds (ground)
300gBillington's Unrefined Golden Caster Sugar
3 tspBaking powder
8Egg(s) (free range)
1Lemon (zest only)
2Orange(s) (zest only)
2 tspLavender (dried)
For the syrup
2Orange(s) (juice only)
100gBillington's Unrefined Golden Caster Sugar
3Cloves
2 tspCinnamon
1Lemon (juice only)
Nutritional information per 230g serving
Energy 1298cal
Fat 100g
of which Saturates 12g
Carbohydrates 72g
of which Sugars 70g
Protein 24g
Salt 0.88g
Method
Step 1
Preheat the oven to 180ºC (fan 160ºC, gas mark 4). Grease a 20cm (8in) cake tin with extra oil, then base-line with baking paper.
Step 2
In a mixing bowl, combine the ground almonds, sugar and baking powder, mixing together well. Break in the eggs and add the oil, mixing gently together.
Step 3
Using a fine grater, grate the zest from the lemon and oranges into the mixture then add the dried lavender and mix together.
Step 4
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.
Step 5
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.
Step 6
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.
2 Baker Ratings
So easy to make and absolutely gorgeous
Love this?
Delicious! I made this recipe as individual cupcakes and reduced the baking time and they worked very well . I didn’t use all the syrup ( next time I think I would reduce the sugar to make it sharper) and made a water icing with the leftover syrup to make a light glaze on each cake. Have to say I couldn’t taste the lavender and probably wouldn’t bother next time. I also substituted polenta for some of the almonds - a good move.
