Orange and Almond Cake with a Cardamom Custard

Method

Step one

Preheat the oven to 180°C, 350°F gas mark 4. Lightly grease a 22cm round cake tin and line the base and side with baking paper.

Step two

Place the ground almond, gluten free breadcrumbs, baking powder and orange zest in a bowl and stir to combine.

Step three

Place caster sugar and eggs in a large bowl, and whisk until thick and pale. Gradually add the oil, while continuing to whisk, until well combined.

Step four

Gently fold the dry ingredients into the egg mixture using a large metal spoon. Pour the mixture into a prepared cake tin and bake for 30 minutes or until a skewer inserted in centre of the cake comes out clean. Leave to cool in the tin.

Step five

To make the custard, heat the custard in a saucepan with the ground cardamom over a medium heat until it comes to the boil. Strain through a fine sieve into a bowl to remove the cardamom pods.

Step six

Remove the cake from the cake tin. Dust all over with icing sugar, top with the orange segments, and serve with the warm cardamom custard.

Tips