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Flour-free Orange & Lavender Cake

Celebrity recipe

1 Reviews

  • Dairy Free
  • Gluten Free
  • Nut free
  • Vegetarian

About the bake

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.

130Total Time
30Prep Time
1Bake Time
6Serves
Easy

Method

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. 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.

Ingredients

  • For the cake

    • 400ml Sunflower oil (plus extra for greasing)
    • 350g Almonds (ground)
    • 300g Billington's Unrefined Golden Caster sugar
    • 3 tsp Baking powder
    • 8 Egg(s) (free range)
    • 1 Lemon (zest only)
    • 2 Orange(s) (zest only)
    • 2 tsp Lavender (dried)
  • For the syrup

    • 2 Orange(s) (juice only)
    • 100g Billington's Unrefined Golden Caster sugar
    • 3 Cloves
    • 2 tsp Cinnamon
    • 1 Lemon (juice only)

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