Gluten Free Orange Cakes

These gluten free orange cakes use whole oranges, blitzed rind and all. The perfect cupcake for every day or dressed up for a special occasion.

Preparation time: 30 minutes (+ time to cook oranges)
Cooking time: 25-30 minutes

Ingredients for gluten free orange cakes

10 serves	Ingredient, preparation
160g	Orange cooked (1 large = 400g)
160g	Eggs, whole
170g	Sugar, caster
140g	Almond meal
3g	Baking powder
1g	Salt
5g	Icing sugar to dust (optional)

Method for gluten free orange cakes

• Preheat the oven to 150^oC. Grease a muffin tin with melted butter
• Place whole fresh uncooked oranges in a pot and cover with cold water. Bring to the boil. Simmer for 1 – 1.5 hours until oranges are soft.
• Remove oranges from water and allow to cool. Once cooled, remove any pips and hard end bits from the orange then blend the oranges in a blender until smooth.
• Add a little of the cooled orange poaching liquid to loosen the mixture as it will thicken up whilst blending.
• In a mixing bowl, whisk the eggs and sugar until creamy.
• Add the almond meal, baking powder, salt and oranges. Mix well as you add each ingredient.
• Line the muffin tin with cupcake paper and lightly spray with oil. Transfer 60g of cake mix into muffin tin moulds (filling them to the top).
• Bake for 25 – 30 minutes or until a skewer (inserted into the centre of the cupcake) comes out clean.
• Allow to cool for 15 minutes before removing cakes from the moulds.
• Once gluten free orange cakes are completely cool, serve with a dusting of icing sugar, or a lemon icing.

For more recipes from Maggie Beer Foundation visit her website here.