Prep: 15 minutes
Cook: 30 minutes
Serves: 10

Ingredients

• 220g ground almonds
• 65g gluten-free breadcrumbs (*check for allergens)
• 1/4 tsp baking powder
• 2 oranges, zested and segmented
• 150g caster sugar
• 4 eggs
• 60ml vegetable oil
• icing sugar, to dust
• For the cardamom custard
• 1l Ambrosia Light Custard
• 6 cardamom pods, husks removed, and the seeds ground to a powder

Method

1. Preheat the oven to 180°C, 350°F gas mark 4. Lightly grease a 22cm round cake tin and line the base and side with baking paper.
2. Place the ground almond, gluten-free breadcrumbs, baking powder and orange zest in a bowl and stir to combine.
3. Place caster sugar and eggs in a large bowl, and whisk until thick and pale. Gradually add the oil, while continuing to whisk, until well combined.
4. Gently fold the dry ingredients into the egg mixture using a large metal spoon. Pour the mixture into a prepared cake tin and bake for 30 minutes or until a skewer inserted in centre of the cake comes out clean. Leave to cool in the tin.
5. To make the custard, heat the custard in a saucepan with the ground cardamom over a medium heat until it comes to the boil. Strain through a fine sieve into a bowl to remove the cardamom pods.
6. Remove the cake from the cake tin. Dust all over with icing sugar, top with the orange segments, and serve with the warm cardamom custard.

Tips

This is a great gluten-free option. You could swap the ground almonds for other nuts. Why not try a 50/50 mix of almonds and ground pistachio?

Allergens

Please check the ingredients declaration on the products you use making this recipe.

• Eggs
• Milk
• Nuts

Suitable For

• Coeliac
• Vegetarian