Difficulty: Intermediate Servings: 8 Best Season: Suitable throughout the year


For the cake:

For the orange syrup:


  1. Preheat the oven to 180 oC

  2. Grease and line a 9" springform tin

  3. Roast the walnuts in the oven for 10 minutes

  4. Blitz the walnuts in a blender

  5. Beat together the olive oil and half the caster sugar

  6. Add in the egg yolks and yoghurt

  7. Stir in the ground walnuts, flour, xanthan gum, baking powder, cinnamon and cloves

  8. In a separate bowl beat the egg whites until they form soft peaks

  9. Gradually add the remaining sugar and beat until stiff peaks form

  10. Fold the egg whites into the mixture

  11. Pour into the cake tin

  12. Bake in the centre of the oven for 50 minutes

  13. To make the syrup bring the sugar, lemon juice and orange juice to boil in a small saucepan

  14. Reduce the heat and simmer for five minutes

  15. Cut the cake into slices, pour over the syrup and top with orange slices

Keywords: gluten free baking, dairy free baking, gluten free cake, gluten and dairy free baking recipes, gluten free cake ideas
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