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Gluten-free Orange Raspberry Cake

Orange Raspberry Cake

Desserts | Easy | 1 hour
Desserts
Easy
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Nutrition Facts

  • Amount for serving % Daily Value
  • Calories 360
  • Lipides 19 g 29 %
    • Saturated fat  5 g
    • ++ Trans fat 0 g 25 %
  • Cholesterol 195 mg
  • Sodium  125 mg 5 %
  • Carbohydrate 52 g 17 %
    • Fibre  4 g 16 %
    • Sugars  29 g
  • Protein 13 g
    • Vitamin A 6 %
    • Vitamin C 40 %
    • Calcium 15 %
    • Iron 14 %
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Recipe details

Ingredients

Cake

Icing

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Directions

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. Stir in raspberries using a spatula.
  5. Pour mixture into baking pan and bake one hour or until a toothpick inserted into the centre comes out clean. Set aside to cool.

Icing

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

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