Orange Drizzle Cake with Candied Orange Peel
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Kitchen Sanctuary · by Nicky Corbishley★ 5.0 (1)

Orange Drizzle Cake with Candied Orange Peel

NUTRITION · PER SERVING80M COOK
CAL 27%·PRO 11%
CARBS 83G63% OF CAL
2G FIBER8G OTHER74G TOTAL SUGAR
FAT 22G37% OF CAL
6G SAT15G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A simple orange cake made with almond flour, topped with a bright citrus drizzle and candied orange peel. Naturally gluten-free and moist with fresh orange flavor.

dessertbritishbaked goodgluten freevegetarian
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Nutrition & ingredients

Ingredients

serves 12
  • 200 g (1 cup minus 2 tbsp) unsalted butter (melted)
  • 150 g (3/4 cup) light brown soft muscovado sugar
  • 4 large free-range eggs
  • 1 tsp orange extract
  • 100 g (1 cup minus 2 tbsp) gluten-free plain (all-purpose) flour blend
  • 100 g (1 cup plus 2 tbsp) ground almonds (the grainy type, not the powder version)
  • 1 tsp baking powder (check for gluten free, most versions are, but some aren't)
  • pinch of salt
  • zest of one orange
  • 360 ml (1 1/2 cups) water
  • 500 g (2 1/2 cups) light brown soft muscovado sugar
  • peel from two oranges (cut into thin strips (remove as much of the pith as possible))
  • 250 g (2 cups + 2 tbsp) confectioners's sugar (sifted)
  • 40 ml (3 tbsp) water
  • 1/2 tsp orange extract
  • 50 g (1/2 cup minus 1 tbsp) toasted almond slivers
PREP
30M
SODIUM
75MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.