After finding a couple of trees full of oranges - I decided I need to find something that used oranges, was gluten free but not the usual boiled orange sweetly sticky syrupy cake I usually make.
I wanted something crisp and crunchy but moist but not too high in sugar.
So after searching the net and reading a few recipes I’d collected I decided to tweak a couple and see how I ended up.
30 g rice flour
40 g cornflour
60 g ground almonds
2 tablespoons icing sugar
60 g grass fed butter
1 egg, separated
50 g caster sugar
80 g ground almonds
1 tablespoon caster sugar, extra
2 tablespoons flakes almonds
- Preheat the oven to 180°C
- Grease a shallow removable baseslice/tart tin
- Put the orange into a small saucpan and cover with water. Bring to the boil, then reduce the heat, simmer, covered for 30 minutes or until soft.
- Add rice flour, cornflour, almond meal and icing sugar in to jug of thermomix and process briefly to just combine. Add the butter use the turbo for a couple of turns just until a dough forms. Press the dough into the base of the tin, then refrigerate for 30 minutes.
- Drain, cool and cut the orange in half widthways, remove any seeds, and turbo blitz the orange until smooth.
- In a bowl, whisk the egg yolk and 50g caster sugar for about 5 minutes, or untill pale and thick. (i did this in my kitchen aid, but next time i would do it by hand as there is such a small amount)
- Fold in the orange purée and almonds.
- Using clean beaters, whisk the egg white in a clean, dry bowl until stiff peaks form. Add the extra sugar, beating until well combined, then fold into the orange mixture.
- Gently spread the filling over the base.
- Sprinkle over the flaked almonds
- Bake for 40 minutes, or until lightly browned. Cool in the tin, before removing tin from base and slicing.
- This will keep for a couple of days if it lasts that long in an airtight container.