Orange Raspberry Cake
Gluten-free Orange Raspberry Cake

Preparation time 20 minutes

Total time: 1 hour

Ingredients

Cake

  1. 250 mL (1 cup) fresh raspberries
  2. 1 container (250 mL) 14% M.F. sour cream
  3. 2 packages (200 g) Compliments Ground almonds
  4. 300 mL (1¼ cups) sugar
  5. 6 eggs
  6. 5 mL (1 tsp.) butter
  7. 2 whole oranges

Icing

  1. 125 mL (½ cup) light cream cheese
  2. 125 mL (½ cup) icing sugar
  3. ½ lemon, zest and juice

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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