With a melt-in-your-mouth crumb, this gluten-free orange and almond cake is a treat for morning or afternoon tea.
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Place the oranges in a medium saucepan and cover with cold water. Bring to the boil over high heat. Drain well.
Return the oranges to the pan and cover with water. Bring to the boil over high heat. Reduce heat to medium-low and cook for 1 hour or until the oranges soften. Drain well. Set aside for 10 mins to cool slightly. Use a small serrated knife to cut the orange into quarters, then cut each quarter in half. Discard the seeds. Place the orange in a blender and blend until smooth.
Preheat oven to 160°C. Grease a 22cm (base measurement) springform pan and line the base and side with baking paper. Brush the baking paper with the butter. Sprinkle three-quarters of the flaked almonds over the base and side of the pan.
Use an electric mixer to whisk the egg and sugar in a large bowl until the mixture is thick, pale and tripled in size. Add the almond meal, baking powder, cinnamon and orange puree. Use a large metal spoon to gently fold until well combined. Pour into the prepared pan and sprinkle with the remaining flaked almonds. Place on a baking tray. Bake for 1 hour or until a skewer inserted in the centre comes out clean. Set aside in the pan to cool completely.
Meanwhile, to make the orange syrup, combine the orange juice, sugar, cinnamon and 1/2 cup (125ml) water in a medium saucepan over medium heat. Cook, stirring, for 5 mins or until the sugar dissolves and syrup thickens slightly. Remove from heat. Add the orange zest and stir to combine. Transfer to a heatproof bowl and place in the fridge to chill.
Transfer the cake to a serving plate. Drizzle with the syrup and serve with double cream.