Kate Percy's North African Sticky Orange & Almond Cake | Women's Running

Kate Percy’s North African Sticky Orange & Almond Cake

Kate Percy’s North African Sticky Orange & Almond Cake

The wonderful Kate Percy has shared the recipe for her delicious flour free, gluten free and lactose free sticky orange cake with us and we can't get enough!

This delicious citrus and almond combination is soaked with an orange syrup infused with exotic spices and then topped with toasted almonds. Top tip - eat with a fork or you will get very sticky fingers!

Total Time: 60 Minutes

Servings: 10

Total Time: 60 Minutes

Servings: 10

Ingredients

Method

Ingredients

(Servings: 10)

  • 5 5 g Gluten free breadcrumbs
  • 20 20 g Golden caster sugar
  • 10 10 g Ground almonds
  • 0.2 0.2 tsp Baking powder
  • 15 15 ml Sunflower oil
  • 0.4 0.4 Large free-range eggs
  • 0.1 0.1 Grated lemon zest
  • 0.2 0.2 Grated orange zest
  • 0.1 0.1 Lemon, juiced
  • 0.1 0.1 Orange, juiced
  • 7.5 7.5 g Caster sugar
  • 0.3 0.3 Whole cloves
  • 0.1 0.1 Cinnamon stick
  • 0.3 0.3 Star anise
  • Toasted flaked almonds to decorate

Method

  1. Grease the cake tin and line the bottom with greaseproof paper.
  2. Pour the breadcrumbs, sugar, almonds and baking powder into a bowl and stir to combine.
  3. Break the eggs into another bowl, add the sunflower oil and beat with a whisk until light and fluffy. Stir in the orange and lemon zest and then fold the wet ingredients into the dry ingredients. Spoon the mixture into the tin and place in the cold oven.
  4. Set the oven at 180C/gas mark 4 and bake for 45 mins or until the cake is golden, and firm to the touch.
  5. While the cake is cooking, prepare the syrup. Combine the lemon and orange juice with the sugar and spices in a small saucepan. Bring slowly to the boil and simmer for a couple of minutes until it becomes syrupy. Set aside to cool.
  6. When the cake is cooked, remove from the oven but leave it in the tin. Make a few holes in the surface by poling a skewer into the cake and then pour the syrup over the cake. Do this gradually, letting it sink in, and then decorate with toasted flaked almonds, and leave to cool completely.

You can find more of Kate Percy’s recipes here. Subscribe to get 10% off!

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