Recette
Nutrition facts
per 1 serving
Amount % DV*
Calories 360
Fat 19 g 29 %
Saturated 5 g
+ Trans 0 g
25 %
Cholesterol 195 mg
Sodium 125 mg 5 %
Carbohydrates 52 g 17 %
  Fibres 4 g 4 %
  Sugars 29 g
Protein 13 g
Vitamin A 6 %
Vitamin C 40 %
Calcium 15 %
Iron 14 %
* DV = daily value

Gluten-free Orange Raspberry Cake

Time required: 2 hours 50 minutes
Yield : 12 servings Prep Time: 20 minutes
Level : Easy Cook Time: 2½ hours

INGREDIENTS

Cake

  • 2 whole oranges
  • 5 mL (1 tsp.) butter
  • 6 eggs 310 mL (1¼ cups) sugar
  • 2 packages (200 g) Compliments Ground Almonds
  • 1 container (225 mL) 14% M.F. sour cream
  • 250 mL (1 cup) fresh raspberries

Icing

  • 125 mL (½ cup) light cream cheese
  • 125 mL (½ cup) icing sugar (Redpath or Lantic)
  • ½ lemon, zest and juice

PREPARATION

    Cake

  1. Wash oranges and place them whole (unpeeled) in a large saucepan. Cover with water, bring to a boil, cover, and poach over low heat for 1½ hours or until peel yields easily when pressed with a finger. Drain and cool a few minutes.
  2. Preheat oven to 350°F (180°C) and butter a 24 cm X 24 cm baking pan.
  3. Cut oranges into pieces and remove seeds. Place in a food processor and purée.
  4. In a large bowl, using a hand-held mixer, beat eggs and sugar. Beat in orange purée, ground almonds, and sour cream.
  5. Stir in raspberries, using a spatula.
  6. Pour mixture into baking pan and bake one hour or until a toothpick inserted into the centre comes out clean.
  7. Set aside to cool.
  8. Icing

  9. Beat together all the ingredients until smoothly blended. Ice cake and serve.