Gluten Free Boiled Orange Cake
Anna was excited about creating this recipe; after the oranges were cooked it took just 5 minutes from start to finish. This gluten free cake is especially good as is low sugar, so ideal for maintaining blood sugar balance. A food processor is almost essential; maybe if you’ve got a strong arm for mashing oranges and whisking it might work the good old-fashioned way.
2 medium-size, thin-skinned oranges
1 1/3 cups desiccated coconut
½ cup rapadura or xylitol (or raw sugar)
½ tsp stevia powder
2/3 cup rice flour
2 teaspoons baking powder
6 eggs
Scrub the fruit well. Place in a pot, cover with water, bring to a boil, reduce heat to simmer, cover and simmer for 2 hours, change water once during boiling to remove more bitterness. Drain and when cool enough to handle, cut the fruit in half carefully, and remove any seeds.
Preheat the oven to 175ºC. Grease and line a 9-1/2- or 10-inch springform pan.
Put the fruit, skin and all, in a food processor fitted with the steel blade and puree. Add the eggs, the rapadura and stevia. Whizz at high speed until thick and lemon-colored. Add coconut, rice flour and baking powder. Gently pulse to combine. Pour into the prepared pan.
Bake for ¾ of an hour, or until firm and a knife comes out clean. If the top begins to get too brown halfway through, cover loosely with foil.
