Orange-almond cake (Portokalo-amigdalopita)
A gluten-free recipe: easy to make and keeps well
150 g superfine sugar
250 almond meal
1 t vanilla
for the syrup:
3 large oranges
juice of ½ lemon
4 T sugar
Wash the oranges and zest them. Then juice the oranges and measure out 1 cup of juice. Heat the orange juice with 1 cup water, the 4 T sugar and the lemon juice. Boil 3 minutes to make a syrup.
Heat oven to 175 °C. Grease a cake pan (20-22 cm. round) very well. Break eggs into a bowl and whisk about 20 minutes, slowly adding the sugar in small batches. The mixture should be thick and light. Gently fold in the almond meal, vanilla and orange zest. Pour into the cake pan and bake for 30 minutes, until golden.
Pour the syrup over the warm cake. Serve the cake cold, with whipped cream if wished.